Jing Tea

Recent Tasting Notes

Hrm. Fairly intense Darjeeling. I need to work with it more.

Cofftea

Okayti? Cute name!:)

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I think I must have made a mistake in preparing this tea because it was awful, not at all per description. I prepared it as per the instructions (jing tea produce brewing instructions specific to each tea they sell) – 1tbsp per cup, 3min, nearly boiling water. The dry leaves had a wonderful rich, dark earthy aroma and the infused leaves smelled almost like a green tea but creamier. The infusion however was massively, massively overpowered by tannin. I couldn’t bring myself to finish the small pot I made and it was so bad that I wasn’t tempted to try adjusting times and temperatures with a second infusion. I think that I must have put in quite a lot more than what jing tea considers a tablespoon. In future I think I will use a proper measuring spoon to avoid this kind of mistake.

Preparation
Boiling 3 min, 0 sec

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Was comparing two Li Shan teas from two different farms. The first one had been left out too long and was stale. The second one had an incredibly baked, oxidized taste to it. We opened up a new package of the first one and the fresh package was incredible smooth, light, and floral.

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with a slice of pear cake. yummy

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