Following on from my previous three tasting notes for this (I can’t figure out why they’re not in chronological order), this time I made a mug with about 1.5g of dry tea.
It’s a good, strong colour, but clear enough to be transparent to the bottom of the mug.
In the nose I’m getting fleeting hints of pizza base and flowers.
In the mouth it’s quite complex. There’s just enough basic tea and the flowers, again. There are hints of liquorice and cut grass, giving a little touch of firmness to the flavour. There’s a little touch of butter or toffee, giving a body and smoothness to it. Again, I think I’m aware of the flavour slightly intensifying as the tea cools.
I made a second infusion, the same way (two minutes with boiling water).
It’s slightly less intense in colour with hints of pizza base, cut grass and straw in the nose. Now, the straw is new.
In the mouth I think it’s a fraction less sweet. The straw is there, again, and the other flavours are just slightly subdued compared to the first infusion.
As it is cooling and the level in mug going down, the flavours are intensifying again and the straw element is drifting slightly towards packet mixed dried fruit. It’s different to the first infusion – a fraction more ‘bite’ because of the straw slash dry fruit thing – but still a pretty excellent brew.
This is equivalent in enjoyment to the really excellent infusions I made in the first tasting note, but it’s less full-on and more ‘genteel’ – less Theda Bara and more Audrey Hepburn. I have to believe that the amount of dry tea used is really critical with this stuff. I’m also starting to wonder if the flavour isn’t going to be subtly different with each new brew – I seem to remember reading something to that effect about some Chinese or Taiwanese tea on a seller’s website.
Whatever, this is so good when I get it right that I’m going to give it my highest rating. This is something really special.