212 Tasting Notes
Wonderful as always.
Full of applepeel! Slight astringancy, clean complex well balanced flavour.
Ah, this was a nice finish after a hectic day. loads to do at work and a killer workout @ the gym ^^
Thank the heavens for tea.
Yesterday me and some friends had our dinnerclub where we take turns bi-weekly to invite each other for dinner. My friend treated us to some peppermint herbal tea picked from her garden. Reminded me of warm childhood memories. Must get peppermint!
Today i opened up a bag of wonder. Also known as tea. :)
This tea caught my interest since its highly oxidized yet not roasted. Oolong-black :)
First inpression was how large the leaf is. The 30g filled a bag larger than most 100g teas comes in.
I have no idea of how to brew a tea like this, i thought i´d start out western style.
1m/2m @ 100C
The liquid is light amber, golden. heavy scent of fruit, apricot.
First cup taste very much of apricot to me. Slight nuttiness, clean and even body without astringancy. There is a special taste on the aftertaste, almost like a hint of smokiness?
Second cup slightly stronger body and flavour.
This is very much a tea to my tastes, none of that buttery nuttyness of lowoxidized oolong but still very fruity since it hasnt been rosted. Wonderful!
Flavors: Apricot, Nuts
I´ve been dreading the day! All is gone, to maybe never return again!
Since it´s valentine and i´m single I thought i´d treat myself to something special :)
1m/1m/2m @ 100C
Still the best japanese black i´ve tried, full of cinnamon and minty aftertaste. almost no astringancy yet it manages a solid body with complex flavours dancing around in my mouth! I want MORE :)
Will be on the lookout!
Gong-fu brewing in a celadon gaiwan.
wash/15+10 each steep
Hm i really dont like these kind of flowery oolongs. I do prefer them heavily oxidized.
The tea itself seems to be of good quality, it handles plenty of resteeps.
I wonder if i will finish the tiny amount i still have left, or perhaps i will find someone who like it.
Today i decided to do a comparisonbrewing between red clay and glas on this rather bold autumnflush.
Its my first chinavarietal and it dows indeed remind me of the most basic of english black teas. As the other tastingnotes says its a tea that i could full well expect in a breakfast blend of very high quality.
ok, for the comparison.
On one side i used the sado red clay mumyoi pot and the other was a standard glaspot.
For water i used tap water heated in a Kunzan tetsubin.
I used the same leaf/water ratio, both 5 minutes with a temperature of slightly over 90C
first differance i notice is the body, the glaspot taste is thinner and noticable more watery. Whereas the clay is “thicker” and less watery. The aftertaste seems to linger more in the glaspot while the claypot seems to give more sweetness.
It is hard to decide which is better, however i personaly prefer a strong body with black tea.
The tea itself taste very different when brewed at 90 instead of boiling. The heavy astringancy is gone. Hm i think i will upp the temperature in the future.
China varietals may be simpler and cheaper but are well worth exploring, there will definetly be a china first flush in my collection come spring.
Next comparison will be for assam tea.
This chinavarietal autumnflush from jungpana sure packs a punch. It is VERY bold yes it never turns bitter although it finishes with a strong astringancy.
The viscosity is almost milky and the tea gives a warm feeling.
Clean taste filled with flavour. Very well balanced and one of the best AF i´ve tried.
However the slightly more sweet and flowery clonal from jungpana tops this by just a bit.
Mumyoi-yaki Kyusu water from kunzan tetsubin
This is one of the better assams ive tried, VERY strong body. Brisk clean astringancy, some malt and sweetness. Will have to try this at a lower temperature as well.
Doing a resteep now! haha assam in the morning is wonderful!
Wonderful black tea. Full of cinnamon and a minty aftertaste. Overall it has a full bold body without any bitterness. Very pleasant astringancy. Second cup has a slightly more dry aftertaste that lingers on the tip of the tounge.
Perhaps the slightest hint of sweet dried fruit. I would say this is very much like a japanese assam ^^ Perfect for breakfast or early in the day.
Rather unremarkable assam. Not as sweet and malty as other varieties.
The taste is more like a lowland ceylon, sharper. However i brewed it hotter then recommended. A lower temperature might bring out more sweetness.
If given a chance i will try it out again.
I love weekends, lots of time to sip tea :)