Uji Jubuzan sencha aracha 2020 hojo

Vendor:

Jubuzan (鷲峰山 682m) is a mountain located between the Wazika (和束町) and Uji Dawara (宇治田原). Once upon a time, these places were the bottom part of the Biwa Lake.

We choose tea from the garden which practices natural-farming method. The natural-farming means using no fertilizer and no pesticide. Most of those natural farms do not even remove grasses in order to maintain ecological balance and keep the soil healthy

Aracha refers to the freshly produced tea on the same day when it is plucked

The Uji Sencha Jubuzan is completely an aracha. We only remove the dust and foreign object and then reduce the moisture content. This is the crude taste of tea that is freshly processed from a tea factory.

Review:

Long yellowish leaves. Little smell.

In 100 mL kobiwako, 3 g/ 100 mL

90 C: 30s, flash, flash, flash, 30s, 1 min, 2 min

And then off boiling: 5 min, 5 min, 10 min

First infusion was a bit dull. Comparable to spent and oversteeped gaoshan

Second steep was eye popping! Very hard to describe but it is like entering an herb garden. There are some celery and minty notes as well as a subtle butteriness. Very little typical umami. No bitterness

After third flash steeping, i thought the flavor was a bit flat so i did 30s. The flavor returns with deeper intensity!

The longer off boiling infusions were also very surprising: deep complex vegetal flavors and an animal like muskiness!

Could have infused even further but had to stop due to time constraint.

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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