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95

Huh. Did I really taste all those things I wrote about in my last note? Or was I just unconsciously channeling things I read that other people wrote? It’s a constant fear when I write tasting notes, and I honestly don’t remember tasting so much. It’s been a while, and I just don’t recall the experience clearly enough to judge my last note as accurate or not.

That and…I didn’t get any of those flavours past steep two. I suspect maybe I need to use more leaf. Though I did use 5g in a 4oz Sado Nosaka kyusu (Hojo-ware I got back in Feb! Beautiful tea sheen developing and I’m such a proud teapot mama. BTW, remeasured it since the first few times I used it, so my previous note stating it’s 5oz? Erroneous.) So note to self – 5 grams is NOT enough to get me satisfactory flavour after steep 2.

I alternated between boiling water and 200F water, because…well, uncertainty. I second guess myself a lot until I “nail” it, and this is a tea with which I still dither. First steep? Beautiful maltiness with a whisper of chocolate and the toast-like flavour I associate with darker oolongs. Same with the second steep. And yes, I picked up the metallic texture, electrifying on the tongue and evoking burnt toast (not to a crisp, just browned to the point where it has the slightest edge of charcoal. I like my toast DARK sometimes).

But steep 3 and onwards? Not very much. Metallic texture and not a lot of flavour. I tried steeping longer and longer, losing count of what steep I was on after a while. 1 minute? 2 minute? Similar results. Switched to a 100ml gaiwan. Same thing.

The long and the short of it? I messed up. Not changing the rating, will try again soon.

Also note to self – stop reading what other people write before posting your own note, ‘kay smartkitty? Just in case, y’know?

ALSO. Anyone know if Hojo’s line of Sado Nosaka clay teapots develop similarly to zisha and zhuni clays? In terms of absorbing tea flavours, that is. The minerals in the clay already give the rock oolongs I use it for a smoother, sweeter taste. And don’t get me wrong, I love it. But I also love it when a good yixing starts giving back after absorbing tea flavours for a while and I don’t actually know if Sado Nosaka does that.

Preparation
Boiling
Spoonvonstup

If the vessel does absorb flavor, then that might also account for why steepings seemed to drop off for you. The vessel could be “stealing” the flavor! That happens to me a lot with new yixing, for example. For really greedy vessels, it might take some time before they stop stealing and start giving back.

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Spoonvonstup

If the vessel does absorb flavor, then that might also account for why steepings seemed to drop off for you. The vessel could be “stealing” the flavor! That happens to me a lot with new yixing, for example. For really greedy vessels, it might take some time before they stop stealing and start giving back.

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Bibliophile and language junkie. Now decidedly tea-crazed. Trying to convince The Boy that tea tastes like more than just hot water. Cat-lady and rat-lady in the making.

From San Juan, Puerto Rico. Adopted Bostonian. Current long-time Chicagoan. Up, up, up the ziggurat. Lickety-split!

I like an interesting tea, so I’m expanding my tea stash daily. As well as my teaware collection.

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