212 Tasting Notes
Brewed in a Mumyoi-yaki kyusu (oxidationburned mumyoiclay by Shimizu Ken)
First i want to give my thanks to Shimizu Ken for making this wonderful pot. The clay is so compact and “heavy” the surface has been made supersmooth. Retains heat very well! And most important brewes a superb pot of Daarjeeling. The taste compared to the glaspot is astounding.
The tea itself has some qualities of a heavy firstflush like Singbuli clonals, mixed with i dont know what some tangy herbs? :) The flavour is very distinct and quite pleasing, like sweetly bitter. I might order some more of this!
Gong-fu in a celadon gaiwan.
Took up an old habit of brewing sheng whenever i watch The big bang theory. :)
First infusions were light and lemony. @ 30s the infusions started showing their strenght. Some astringancy and a fuller body. This is a mediocre quality sheng, good for every day use. Must do longer steepings to get good strong flavours that i like.
I have about 2 more brewings left of the generous 25g sample from YS, will give it another try next week :)
5.5g / 180ml Kobiwako Kyusu
Sipdown! Down went the last of this exellent tea. Although lacking the minty flavour ivé come to love in japanese blacks it possesed a strong body overflowing with cinnamon and a hint of citrus. Wonderful cultivar.
My journey amongst the black tea of japan will go ever onward. lets see what i can find come summer!
3g / 200ml glaspot
5m @ 100C
Oh dang, these parameters got me the best cup yet. Intense cocoa, light astringancy and a chocolate smell and aftertaste. The finish has slightly ore astringancy. body is smooth and clean, devoid of any “sandyness”? That grainy feeling you sometimes get.
I took a trip to verdants webshop and was this > < close to putting in an order. The campfire and caravan blends seems very nice. Been wanting to try some good high quality blends for some time, also nice to have for guests that doesnt fancy natural teas.
Probalby i will manage to hold out until spring harvest :)…. maybe….
3g / 200ml glaspot
3m/5m @ 90C
First time trying two infusions. The result was adequate, second cup was much lighter but still flavourful. A very clear aftertaste of citrus. Perhaps i will do 6m on second cup and see what happens.
Hopefully i will recieve the newly ordered Darjeeling kyusu made from the natural Sado mumyoi clay (oxidationfired) of sado island, Japan. The Namigaki technique is so wonderfully lowtech and aesthetically pleasing, hopefully it brewes a good pot of darjeeling aswell!
4g / 220ml yixing
3m @ 85C
First try for a single infusion. Good result, powerful smoth cup with heavy body. Almost feels creamy ^
Sweet hints of honey and potato? Malty with a slight astringancy.
Perhaps i will try 2.5m next time ^ or somewhat less leaf.
Anyways this is a very nice cup. Will have to try gong-fu as well :)
5g / 360ml Banko-yaki kyusu
2m @ 80C
Mild but sweetly nutty. Classic Yin Zhen flavour.
Just to little leaf. my satsdard amount for 3 infusions is 4g/100ml.
guess for a single infusion i should steep 5g for 3-4m or 7.5g for 2m.
Will have to try! April is soon here for restocking :)