248 Tasting Notes
Alright, time for a real review for the first time in a while.
I brewed this tea with shorter infusions today, and the result was pretty amazing. While the flavor wasn;t as intense as usualy, the depth of the flavor was much greater, exposing fruity flavors that I don’t usually notice till much later infusions. This trend continued till the end, with more subtle flavors like cove and potato really asserting themselves for once. I’m really glad that I decided to experiment today.
Steep times by order of appearance: 12 sec., 12 seconds, 20 seconds, 25 seconds, 35 seconds, 60 seconds.
Sorry that it’s been so long, but I’ve been super busy lately. My internship has gotten a bit frantic, since it’s drawing towards it’s conclusion and I want to get as much done as possible. To top it off, a small presentation that I’m doing tomorrow just got a lot more serious (The CEO and other senior executives decided to attend :-\ Lots of stress…)
Anyway, The comforting warmth of this tea is helping me relax,and I’m glad that I decided to take a bit of a break. It actually turned out a bit sweeter than usual today, and the combination of taking time to slow down and make the tea and the comforting flavor is doing wonders for my stress. I don;t know why the malty taste is so comforting, probably has do deal with something from my childhood, but I;m just glad it’s working.
I got this in the mail in Thursday, but I haven’t had time to try it until now. The wet leaves smeel like some sort of dark bread, fresh from the oven with sasame seeds. the taste of this tea is much like it’s Oolong version, very juicy and thirst-quenching, but it has fruity-chocolate flavor as well. The taste lingers pleasantly on the tongue and hard palate, lasting fr well over two minutes, and gradually fading to a smoewhat floral flavors before it disappears. While this isn’t a replacement for my recently-exhausted Yunnan Golden Buds, it’s an amawing addition to my stash, and I an glad that I decided to try it out.
P. S. – Music for the day is opera from my local classical stations (you can listen in at classicalweta.com. They strema their music live over the internet!) I was listening to Moses in Egypt by Rossini. Really great stuff, and the performance was top-notch.
Tonight is special for two reasons: I’m using the last of this tea, and I’m drinking it in my brand new hand-made ceramic tumbler! It’s one of two, and they just came in the mail yesterday, but I was busing and couldn’t try them out yesterday. Big shout-out to Mamif!
Back to the tea, I prepared the first infusion with barely steaming water, and steeped for 75 seconds. the taste is just as exquisite as usual, like some sort of sweet vegetables. The aroma might be grass, but I just mowed the lawn earlier, and I might still be smelling that. I’m really going to miss this tea after tonight…
Second infusion same temperature, 15 second infusion. It even sweeter, and had gotten a bit more grassy instead of vegetative. this is pretty much the peak for this tea: The second infusion is the prefect balance of flavors, and it just gets weaker from this point.
Third infusion, same temperature, 45 seconds. This time it tastes more grassy than sweet, but it’s not in any way astringent. Unfortunately, I ran out of time, and I’m going to need to stop drinking tea if I want to fall asleep at a decent hour. Sad, since I could probably get another cup of tea or two out of these leaves, but sleep is more important.
P. S. – Pics of the tumblers: http://www.flickr.com/photos/mamif/7382224810/in/photostream/
I ran across this tea in my stash when I was looking for my Shu puerh, and realized I hadn’t had this for months. The first thing that struck me when I opened the tin was the strong roasted smell of the leaves. I put some in my tea ball, and let it steep in nearly-boiling water for three minutes. The result is a fairly dark tea that smells very roasted/toasty. The taste is very much like a Wuyi Oolong, much more so that I actually remember. The taste is pretty much the standard heavily-roasted Oolong taste, with no tea distinguishing feature, but the aftertaste tastes mineral-ish, but it doesn’t have the same smooth feeling associated with Wuyi Oolongs. Overall, it was a very pleasant tea, but with nothing special as of yet. I don’t have high expectations, but I’ll see how it develops in later steeps.
Second infusion, 205 degree water for a minute and a half. The tea is a nice caramel color, and the taste has mellowed quite a bit. The roasted flavor is smoother, and so is the aftertaste, making it seem even more like a Wuyi. The roasted taste also lingered pleasantly in my hard palate for over a minute, rounding off a very nice second infusion. I have to confess, this tea is much better than I remember, and the rating is getting bumped up again.
ALright, I had two more cups of this, and it was pretty good, but I got interrupted by some eleictical work that my dad was doing, so I; didn;t have electricity to post about it here. The TL;DR is that it was much better than I remember, and I’m really glad I git 100 grams of this tea.
Alright, this is the first time I’ve had a sheng since Jim Marks made that post a while ago about using less leaves when brewing sheng. I decided to try it out, and the results are amazing! The first infusion is so much sweeter than I remember, and the bitter foretaste is not present at all! While I wouldn’t describe the taste as “buttery” I can certainly taste the walnut, albeit much smoother and refined than most actual walnuts. I’m certainly bumping the rating up a few point, since this is much better than I remember.