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This is what I said about the tea when doing a comparative tasting in March:

Used 1.8 grams of tea in small 40 mL gaiwan
Infusions 160°F/71°C-170°F/77°C
30”, 30” (probably too long, with all the bitterness coming out in the 2nd infusion), 30”
Dry Leaves: flat thin small leaves and fragments, some stems, scent of hay, grass
Liquor, 1st infusion: yellow liquor; thicker body; hay, warm, less camphor, but very similar to the Jade Pole (also a Yunnan green tea from Yunnan Sourcing)
Liquor, 2nd infusion: nutty, dark, vegetal, astringent
Liquor, 3rd infusion: sweet, vegetal, bit nutty, but much less astringent
Wet Leaves: more broken pieces, leaves are quite small, yellow-green,and also mostly buds and small leaves

Tonight used a lot of leaf, water about 170 degrees, filled the gaiwan with leaf and steeped enough infusions to fill the quart thermos with nutty warm lightly sweet tea. Mellow and tasty, but not as good a control of the sweet as I sometimes can get with my chinese green teas—under very difficult performance conditions, of course, with the ‘bulk’ brewing.

Preparation
170 °F / 76 °C 0 min, 30 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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