ZHUYEQING Brand Shuang Li Customized Pin Wei Gift Box E Mei Gao Shan Zhu Ye Qing Green Bamboo Leaf 2020

Vendor:

Mount emei is one of the world natural and cultural heritage site, near the north latitude 30 ° of emei mountain, is the world's gold tea producing region. The tree of zhuyeqing tea grows in the mountain tea area of 600-1500 meters high. The tea is picked before tomb-sweeping day and the high-quality buds are handpicked.

Review:

Dry leaf is hard and glossy with consistent shape. There is a scent of sugarcane and fresh green beans.

Brewed at 65-70C, 4 g/ 150 mL

1 min / 1min / 2 min / 4 min / 10 min

First steep is filled with umami, sweet butter and fresh green beans.

Second steep has a pleasant minerality mixed with sugarcane sweetness and a mildly astringent finish.

Subsequent steeps are more grassy.

There is a long buttery sweet aftertaste.

Comments

Hojo's da xue shan 2019 mao cha (wild tea)

Opening the bag, I was greeted with a thick fruity aroma like grape juice and ripe melons! Brewed 3.5 grams in my 110 mL late 70s hqsn. Flash brewing of course. Wow is this green tea or sheng? Very juicy fruity flavors like white grape juice and some honey. Is this really young sheng? Where is the bitterness??? Where? Can't find it in this tea. There is the slightest throat prickle of astringency...or was that from drinking the tea while it was too hot? Felt very energized after drinking - 3.5g is more than enough! Could actually drink this on a daily basis! Update : after a few sessions, it is clear the tea "changes" quickly once exposed to air, shedding its fresh fruity aromas and gaining more oolong like characteristics. 3.5 g per session quickly becomes too flat - and I find myself progressively using more leaf. On the plus side, the tea gains body and properties that remind me of good gaoshan. The aftertaste is exceptionally robust and comes back in strong waves. V...

Temi 383 "black rose" second flush darjeeling style tea from TWL

Vendor: We asked a champion of less well-known cultivars, Mr. Nalin Modha, for this exceptional example of the Tukdah 383 cultivar, which he processed at peak second flush in June 2020 at Temi estate in Sikkim, India. This tea, from an east-facing garden at 1300m, has thick leaves and midribs, and is very well processed, with relatively intact material for the Darjeeling style. Review: Brewed 2-2.5g/100 mL, 90-95C 60s Alternatively, 4 g/ 100 mL 30s Grape must, old barrels filled with port wine, strong rose aromas. Gets sweeter as i brew harder. An unbelievable tea.

Full roast rougui 2018 from dxjd

At 0.8/g from da xue jia dao Steeped 8g/110 mL boiling Flash/ 10s/15s/20s/25s/30s/40s/55s/1min30s/2min/3min/5min/7min/10min/15min/ steeped out in large volume A stunning tea like a velvet hammer. Soft and rich yet presenting a strong but pleasant astringent note that establishes a firm flavor structure. Taste is difficult to describe but includes rich milk chocolate and strong minerality as steeps progress. The early steeps include a bright plummy note that balances out the darker flavors. There is a sensation of walking into an ancient church and seeing a dusty canvas in the shadows layered with little mountains of paint - defined by strong textures and a vague impression of old, long forgotten madness. The minerality is bound tightly with flavors of dried ginseng and ginger. .

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