60 Tasting Notes
Steeped just right at just under 3 minutes, it’s hard to resist a Smokey Russian.
I get variable results with this tea when I steep it a full three minutes. Sometimes it comes out fragrant with a lot of citrus, other times it’s more woody bordering on bitter. I find that adding an extra teaspoon to my pot and reducing the steep time by a half or full minute really lets the floral notes dominate.
Steeped 180 F water for 2 and a half minutes. This is a standard loose leaf Hoji-cha, maybe a little bland. Still enjoyable.
Must be morning again.
Gongfu stylin’ – 9g in a coffee press, 1 rinse at 20s, 1 steep at 15s, so far…
I lost track of time and steeped this tea about a minute too long. It’s pretty overly blunt (my fault) but still barely drinkable and actually loses some if its smokiness. I normally like the tea though.
After sipping it a bit…no. It’s not drinkable.
A flavorful, but not overwhelming, jasmine supported by the delicate green. It has a very pleasant mouth-filling quality. Just the thing to relax with on a Sunday afternoon. First infusion steeped about two minutes in water a couple minutes post-boiling.
Still has a woody scent with lots of citrus, but it’s faded quite a bit from poor storage and and age. I’ll have to try to make my purchases more seasonal. Steeped 3 minutes in water just short of boiling.
A decent floral woody cup, almost like an oolong. Steeped 2 minutes in water just short of boiling. This is from last years first flush but holds up well.
A nice mildly malty flavor with a hint of citrus. Prepared six teaspoons to 32 oz. (6 oz cups) water brought to boiling and steeped 2 minutes. I keep it in a thermos to sip throughout the morning.