Brewed 10 g/ 150 mL in wood fired pot
Rinse/45s/35s/50s/1min/2 min/5 min / 8min/ steeped it out 3x
Strong coffee and chocolate scent from the dry leaf. Surprisingly restrained brew.
Early brews surprisingly similar to low to medium grade da hong bao yancha but with a cleaner finish.
Second steep has a distinct sour plum note. Am told this is not in the flavor profile of hy chen tea directly from the farmer and is indicative of poor, storage with moisture issues.
Flavors fall apart after third infusion. Longer brewing time in later infusions are good. Pairs will breakfast food.
I am starting to suspect hy chen dong ding is primarily meant for grandpa or western brewing... even in grandpa brewin, sour note is present. This is acceptable to me
Note, this tea is almost undrinkable in a thin gaiwan. The roast is like cigarette butts.
Comments
Post a Comment