243 Tasting Notes
Ok, back to the Emerald again. This time I have started afresh with a brew of 1 heaped tsp in a 250ml glass pot at 60 degrees and steep time of 1m 30s. I have kept the steep times and quantity the same so that I can compare the flavour at different temperatures. The cooler temperature gives stronger fruity flavours and a longer aftertaste. There is a slight hint of a pleasant astringency to the aftertaste, which goes on much longer. I think this tea definitely merits brewing at a cooler temperature than the recommended 70 degrees and that the result is worth it. For me the 60 to 65 degree range seems to be about right. For this reason I have increased my rating of the tea. I am now running low on it, but shall probably restock it when I have used up enough of the other teas in my cupboard to merit ordering more. Yes, I am trying to be controlled about my tea buying! :-)
I like this tea. It does not blow me away, but the taste is pleasant and light, perhaps slightly fruity. I’m not sure I get the grape and pear that the website suggests is present but that could be my palate rather than the tea itself. Note to self: drink more tea more carefully and develop my palate!
Steep number three and there it is. Definite hint of grape and pear. I steeped this one at 65 degrees instead of the 70 degrees I was using before. It has significantly improved the definition of the flavour and the aftertaste as well as increasing the latter’s duration.
On the third infusion and still loving the sweet citrusy flavour. It’s light, pleasant and easy to drink. I reckon I could drink it all day every day, if only I could afford it! The aftertaste is sweet too, although it has not lasted as long as some other teas. All in all, this is a lovely tea.
I was really looking forward to this after having a yellow tea in Shanghai many years ago. I had not seen any since, so it was with great anticipation that I made a pot. The vegetal note was immediately evident when I sniffed the aroma. I drank a bit and let it swirl around my mouth. The tea did not disappoint. As I held it in my mouth the flavour developed: slightly grassy, sweet and slightly nutty making my taste buds tingle for a while after swallowing. Lovely. Although it did not blow me away the way the Anji Bai Cha did, it is definitely among my favourites and I would highly recommend it. I made my pot at 75 degrees with four teaspoons of leaf for 400ml of water and brewed it for 2 minutes.
So, I made the first cup and wrote the notes. I then followed it up with a second steeping, which my wife tried and she commented that it was really citrusy. She also drank most of that cup! I managed to get half a dozen steepings out of the pot without any great loss in flavour, increasing the length of time I steeped it for a little each time until the last one was three minutes. This is a cracking good tea and is on my repeat list now.