Tea

Finally decided to brew the small sample of Hojo's high mountain formosa oolong that came with my order last year. The dried leaf is very tightly rolled and fragrant, smelling strongly like honey and green oolong. This is 5 grams in an 85 mL gaiwan. The balls look tiny to me: IMG_20210227_123912_928.jpg (90.99 KiB) Viewed 123 times Brewed like this: boiling water Rinse 40s 30s 40s 50s 1min 1min5s 1min10s 1min20s 1min30s 1min40s 2min 3min 5min Dropped in pint glass and steeped it out As those parameters suggest, yes very high stamina! First infusion was filled with honey sweetness. This sweetness was slightly reduced in the second and third infusions. Then it was reduced a lot but remained present at a similar level - sweet and enjoyable. The flavor is like a winter harvest gaoshan mixed with honey. The honey is not cloying and reminds me of an artisanal avocado flower honey. Hojo mentions ripe mangoes. Not sure I get that. Overall, It is quite refreshing. Price is high relative to

Vendor notes: Growing Region   Yame Year   2020 Harvest   First and/or Shincha Breed   Yabukita Shading   Full Shade (Gyokuro / Matcha) Steaming   Light Color   Green Aroma   Medium Taste   Sweet Astringency   Mild Clarity   Clear Review: After a several days of awful winter storm water, decided to test a local spring water with a budget gyokuro from o cha: yame gyokuro. Brewed like this: 5.5 g/ 65 mL in carbonized reduction mumyoi 13 min room temp 150s 50 C 180s 50 C 150s 70C 150s 75C 150s 80C 150s 90C Ate the leaves with rice, avocado and bagel spices and a bit of yuzu sauce Early steeps tasted of smooth dark chocolate. As I increased temperature, there was more fresh grassiness and sweetness. Best infusions were #3 and 4. Leaves had a nice nutty flavor. Ultimately, I preferred brewing in this way, 40 mL with 5.5 g 90s 40C 60s 45C 90s 50C 120s 55c 120s 65c 120s 75c 60s 90c Eat leaves  The umami in the first infusion is exceptionally rich resembling fine sesame oil and bone broth. Hig

 This is the earlier harvest of the da yu lin from Ethan kurland The tea is on another level in quality- floral and minty! There are less stems, and the leaves are a bit smaller. The tea had the best aromatics in a gaiwan. Interestingly, the tea tasted like the winter harvest version from the same farmer in kobiwako clay.