93 Tasting Notes
2/13/14 Tea for the sick. 1 tuo cha/212F 100ml gaiwan 12oz/4min. These are a perfect single serving size , and brew up a nice dark red liquor. The aroma is woody and barny and good, and carries well into the taste. Supposedly they are different flavors, but so far they’ve all just tasted like shu pu-erh to me. I’ve brewed gongfu style, and western style, and this tea shows well both ways.
I bought these on a whim, because they were so cheap – 3USD for 9, straight from China, with free shipping. I am very pleasantly surprised by how nice they are, and will probably order one of the larger lots.
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3g/6oz/180F/3min. A western style brew. This made a lightly vegetal faintly astringent green tea. A pleasant but unremarkable cup, something I would say, ‘hey, nice tea’ about if I got it in a restaurant, and then chug and ignore through the meal.
Edits to follow for different times/temps/quantities.
2/8/14 Sipdown. 3ish g/ 6ish oz/212F/6ish minutes. Good. This tea showed much better with a western brew then it did with the gongfu brewing I tried earlier. It’s a basic black tea – lighter then I expected, even after the steeping time got away from me. Not on par with their green tea.
2/8/14 Sipdown. 3g/60z/212F/3min. This is the first CTC tea I can remember having loose, though I’ve seen plenty in tea bag dissections. It’s made a good pot of tea, properly brisk, pleasantly colored, good scent. But the physical tea is a little disturbing to me. It looks like very fine mulch, and when I picked out a bit of the steeped leaf to examine, it sort of smeared away into just a kind of smudge of mud on my finger tip.
Pros — 3 minute steep time made an wicked strong liquor. This tea would be great for iced tea, for cooking, for anytime an intense traditional English style black tea flavour is wanted. It’s a good cup of tea.
Cons – mulch.
Side note – 15g is the perfect sample amount for me. It’s exactly the right amount for one pots worth western brewed, and one gaiwan session.