After having this gaiwanish style yesterday I brewed it up western style today thanks to a comment from Bonnie. Which means I should also cold brew this up later as well. Anyway, western style 2 tsp per 8 oz, 205F at 2 minutes steeping time. This tea tastes relatively the same yet not quite. It’s still wonderfully delicious but it lacks the minute nuances that I had tasted from yesterday.
The floral notes seem stronger in the first few steepings than yesterday. The floral notes yesterday I could taste both the rose and the jasmine, today I can taste the rose but not jasmine. The sparkling qualities are barely discernible in the sip and I didn’t feel it on my tongue, just the taste. The creaminess isn’t quite as nice and smooth, it was there but kind of bland and the nice texture was missing as well. The cedar and pine notes aren’t nearly as strong as they were yesterday either, they were definitely in the background compared to sharing the spotlight yesterday.
I couldn’t really pinpoint any flavors or textures. The aftertaste was practically absent. The texture and feelings on the tongue and mouthfeel were MIA. It’s like the flavors are still there but muddled together and blanched.
While this is ok brewed western style, it just seems like an ordinary floral tea. It is definitely lackluster compared to yesterdays tasting when I steeped it gaiwanish style, so gaiwanish style I shall keep brewing this.