Iron goddess from Te Company

From vendor:

Harvest and processing dates unknown.

Origin: Shimen District, New Taipei City, Taiwan
Cultivar: Ying Zhi Hong Xin & Jinxuan
Elevation: ~300 meters
Oxidation: 30~40%
Roast Level: Dark

Review:

Dry leaf Packed in paper bag like coffee beans. Was worried that would make it stale. Very loosely rolled leaves. Dark brown with brown sugar and light coffee scent

Brewed 9g /150 mL boiling in Peter kuo wood fired pot

Rinse/25s/25s/35s/50 sec/1min 15s/ 2min/4min/8min / steep it out grandpa style

Early steeps: The scent is smoky, like a mix of very light cigar and expensive incense. The taste begins with the cigar and incense smoke that immediately opens up to sweet, creamy toffee and wood barrel flavors, that build up layer after layer far into the after taste

Later steeps: the scent and the sweet toffee notes coalesce more and more. Some dried fruit and chinese sweet red bean paste flavors that are reminiscent of clean shu pu erh emerge.

Grandpa steeps seem almost indistinguishable from clean shu pu erh, except a bit sweeter with a caramel sugariness. Shu pu erh element could be a sign of aging.

An amazing tea. No unpleasant flavors. No medicinal notes, that i was expecting.

Comments

Glenburn king single estate first flush 2019 from vahdam

Leaves are small and bud like. There are many broken leaves as well and leaves with holes indicating insect bite. This could explain some of the Muscatel. 1.8 teaspoon 350 mL water 90 C water Steep 1: 4 min Steep 2: 8 min Steep 3: indefinite time Light, flowery, herbal Some muscatel in nose Muscatel, herb, flowery hops, light wood notes in taste Lingering herbal, fresh hop and cooling mint I am told mint is often a sign of Assamica tea but these are supposed to be chinary.

Longfengxia High Mountain Spring Oolong Tea, Day 5, Lot 948, 2020 taiwan tea craft

From vendor: PICKING DATE May 2020 OXYDATION LEVEL Low BAKING LEVEL None TERROIR Shanlinxi ADMINISTRATIVE REGION Nantou County PICKING STYLE Hand Picked CULTIVAR(S) USED Qing Xin GARDEN ELEVATION 1750 m Review: Dry lead is intensely flowery with prominent yellow stems Brewed 5 to 7 grams/100 mL boiling water in kobiwako. Lower leaf is okay due to intensity of flavor but higher leaf has stronger sweetness in later steeps. For 5 g: Rinse / 55 s / 45 s / 55 s / 1:10 / 1:30 /2:30 Brewed leaves have strong pastry and tropical fruit Steeps 1-2: Taste of green mango, citrus, and baked pineapple pastry. Clean minerality and medium to thick mouthfeel. There is strong perfume of oily flowers, mainly rose and some lavender. At higher leaf to water (7 g per 100 mL) there is some slight green astringency. Steep 3-5: fruit notes are much more mild but still present and long lasting. Much more buttery. There is slight green brandy like astringency. At higher leaf to water ratio, frui...

2020 Competition Grade Jin Jun Mei Black Tea from Yunnan Sourcing

From vendor: Late March Harvest Tong Mu Guan Village (Fujian) Review: Strong yeast and honey suckle aroma from dry leaf. Lots of orange yellow powder from the small, tight buds. A small holed filter is necessary. Brew parameter: 4 g / 100 mL 90 C in porcelain Rinse / 10s / 10s / 15s / 35s / 1 min / 2 min / 5 min Strong honey and milk chocolate notes. Smooth and thick with stone fruit (peach) aromas and sweet yam flavors. Some vegetal notes develop in later steepings. Early steepings are quick and strong but drops off after 3rd steeping. Strangely, a pu-erh like wet pile funk is faintly present. This is not particularly pleasant. Western brewing is also acceptable at 1 g /100 mL for 3:30. However, the chocolate notes are much more mild when brewed in this way.

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