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.

Comments

Da hong bao from 小罐茶 (Xiao Guan Tea)

The container contains 4 grams of tea and looks expensive. The red label and the brushed aluminum surface has a minimalist, modern appeal, resembling the surface of an apple computer. The label, and the company website showcases associations with famous tea masters for each tea. However more important details of the tea such as terroir, cultivar and picking times are not disclosed. Tasting notes: Overall, the tea lacked stamina and did not impress. I steeped the tea in the following ways: 1.) 4 g / 125 mL boiling water. Rinse / 30 s / 45 s / 1 min 30 sec / 4 min 2.) 8 g / 125 mL boiling water. Rinse / 15 s / 20 s / 30 s / 1 min / 3 min In the first session, the taste tapered off after the second infusion and could not be recovered. Therefore, I doubled the leaf for the second session. However, the tea did not last many more infusions. The dry leaf has intense charcoal, roasted coffee and chocolate notes. These are enhanced in the wet leaf and completely reflected in the first steeping

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, fruit flavors are

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.

Tea

Search This Blog