Invader Zim

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Invader Zim drank Eight Treasures Yabao by Verdant Tea

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.

2012-05-20 14:24:49 -0400

205 °F / 96 °C

2 min 0 sec

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CHAroma 2012-05-20 15:01:15 -0400

Wow, I didn’t realize gaiwan style brewing could have such a different effect on the tea than western style. Maybe I should invest in a gaiwan…

Invader Zim 2012-05-20 15:24:15 -0400

Honestly I wasn’t expecting a big difference either, it was hard to imagine that it was the exact same tea I had drank yesterday, more like a dumbed-down version and you don’t necessarily need a gaiwan. I wrote in the previous post how I do gaiwan style if you’re interested.

Azzrian 2012-05-20 15:45:46 -0400

I wish I better understood how the gaiwan or gaiwan style makes a difference. The method that is. I need to wake up more and think this through.

Invader Zim 2012-05-20 15:55:53 -0400

My best guess is that the brief steep times used gaiwan style keep the tea from basically stewing.

Bonnie 2012-05-20 16:15:09 -0400

Also the water contact with the leaves and flowers, herbs etc. would be different. Some brew baskets are pretty constricting especially the mesh type. Good to test out methods! Bravo for that journey!

Ian 2012-05-20 16:30:16 -0400

Usually in a gawain there is a higher leaf-to-water ratio and you use short steep times, which allows for different flavor profiles to come out. Also there is a benefit in using a smaller amount of water because it allows the flavors to be a little more clear.

Invader Zim 2012-05-20 18:05:00 -0400

Thank you Bonnie and Ian for the clarification. The basket that you get the first time when you join steepster select is what I used and it fits the contours of my 5 oz cup perfectly, so no constricting of the tea. I definitely recommend steeping this one gaiwan style.

Amy oh 2012-05-20 20:37:15 -0400

I would definitely recommend gaiwans, they are great for pu-erhs and oolongs, in my opinion!

Welcome to Steepster, an online tea community.

Invader Zim

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