Hy chen spring 2019 light roast dong ding from leafy geen

Brewed 9.2 g in 150 mL

Rinse/35s/30s/40s/50s/1min20s/2min/4min/15min

First infusion is still closed off: some light nuttiness, caramel sweetness and dried fruit

Second infusion opens up with surprisingly deep fruit and toffee flavors.

Third infusion adds some butteriness

Fourth infusion is much lighter than 3rd infusion

5th infusion is lighter still

6th infusion is quite light

7th infusion is fruity again

Long 8th infusion, slightly stronger than 7th

First 4 infusions are interesting, and made think of slowly entering and delving deeper into a large house. The roast and the leaf flavors are well integrated: there is no conflicting taste profile between leaf and roast. Stamina is a bit low, possibly due to non-ideal storage

(not vacuum sealed)

Left an "interesting" roasted medicinal/herbal aftertaste that is vaguely like baked rosemary. This may be the effect of the longan wood charcoal

After much experimentation, i had the best experience with 10 g /150 mL:

Light rinse with pot warming water

40s/30s/45s/55s/1min25s/2min30s/8min

Comments

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