Brewing assam and ceylon blacks

Ceylon

Starting with 1.5g/85 mL for 3 min as a test and go from there.

Boiling water of course. Side by side tasting at this ratio can be very revealing. A second steep would need at least 6 min.

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...

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. .

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...

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