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A great sample I received from Teavivre. I set up a proper tasting with degustation sets for each of the teas. Well, I didn’t do the traditional 6 minutes, but I did my best for the type of tea. Here’s my notes.

Dry leaf: wiry and thin black with a good amount of gold tips
Brewing method: 3g, tasting set, 85 for 1.5 minutes
Aroma: Aroma of a damp forest: earthy and sweet.
Infusion: Amber-gold liquor.
Taste: Light body, candy sweet, not drying. Very similar to a Bai Mu Dan, actually, although more chocolatey. This is likely due to the fact that they’re both a Fuding, Fujian leaf, possibly the same cultivar?

Preparation
185 °F / 85 °C 1 min, 30 sec
Jim Marks

That’s a great insight. It isn’t often you find leaf from the same cultivar which has been processed in radically different ways. Fascinating that one can taste the similarity despite that processing.

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Jim Marks

That’s a great insight. It isn’t often you find leaf from the same cultivar which has been processed in radically different ways. Fascinating that one can taste the similarity despite that processing.

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Bio

A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.

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Burlington, VT

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