Liquid proust pu erh package

Cannot identify every tea.

For both shou and sheng brewed ~ 5g / 100 mL, 2x rinse and then for sheng: flash brew until no more flavor followed by longer brews. For shou, first brew is about 30s followed by flash brews.

2019 brown sugar: white2tea makes a brown sugar. Very sweet with caramel, molasses and red bean notes. No wodui.

2019 raw man zhuang: possibly from ys. Very floral. Brew 3g/85 mL. Fruity, floral. Lively..beautiful at first...then funeral, sickly abominable.

"brick shou": Not much more info than that. I suspect it is the 2018 Dragon Brick, a shou puerh brick from XiZiHao, since that is the only brick shou he sells. Tastes different from all other shous i have had: subtle balance between herbal chinese med2icine, light incense, fresh plum, strawberry jam, earthy minerality and beef bone broth. There is also a floral aroma like acacia and jasmine. The aromas and flavors shift as steepings progress. Infusions are very clear and elegant even with longer early brews. No wodui. No typical red bean paste sweetness. Would really like to find more if i can only confirm what it is...

2003 Dry Storage Che Shen Hao Yiwu Ruigong TeaLifeHK: first infusion is peaty and flowery with some bitterness. However very soon, the bitterness and smoke become overwhelming and was not drinkable. The bitterness is shocking, considering the 17 years of storage! 3g/ 85 ml flash brewing is more acceptable.

Kunlu tea balls: raw pu tea balls with honey and blueberry aromas. From 困鹿山. Brewed this 8 gram kunlu mountain dragon ball in the gaiwan. The dry leaf was flowery. Did a hard 30s rinse to break open the ball. And then was forced to do less than 10s infusions to control the smoke and bitterness. Moving beyond the harsh flavors, the tea tasted a bit like a garden soup with savory herbs and celery, a bit like Hojo's jubuzan zairai sencha:

viewtopic.php?p=32829#p32829

Additionally, the tea tasted a little like blueberry jam and had stronger floral scents. However the tea is also a lot harsher - medicinal bitterness and smoke! After fourth infusion, my ears were ringing. After fifth, my forehead felt numb. Hahaha, I still dont understand the appeal of these young sheng.

2008 xia guan tian shun: exceptionally floral (rose) with some brothiness. Bitterness is suppressed in hqsn clay. Some scent of tobacco

2019 Man Zhuan
2018 Raw

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.

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.

Brewing Taiwanese oolong

Bao Zhong: After some experimentation, I found it works best in this way: ~7.3-7.5 g/125 mL. Basically a little less than yancha. Boiling hot water No rinse 30s /35s/45s/1 min etc Keeping it at 6.5 g but longer time makes the later steeps less balanced for me. Going higher to yancha ratios overwhelms me with qi. Oriental Beauty This tea can behave like hong cha and white tea hybrid with some oolong notes. for natural clean stuff - 4.5-5.5g / 100 ml - start at 15s and slowly go up increasing by 5-10s. Allow the cup to cool each time- treating it evenly And gently but also with strength (boiling water) like a fine lady results on full appreciation of aromatic journey For green gao shan Ive learned it depends a lot on the nature of the leaves and the brewing vessel. When using thin porcelain, 6 grams/100 mL, doing Rinse/45s/35s/45s is a good starting point When using a thicker vessel like kobiwako clay, a similar ratio can be appropriate, but maybe a slightly faster first infus...

Tea

Search This Blog