93

Trying a more formal tasting for the Shui Xian: 2.5 grams tightly curled leaf, 2.5 oz water in a gaiwan.

30 seconds 1st infusion—sweet, silky, earthy, toasty, warm, a bit too dilute, should have let it go longer, because the warm flavor is there, but nothing else yet.

1 minute 2nd infusion—now the grassy, herbaceous flavors are strong, but not bitter, and it tastes utterly different—chameleon tea! (this is why I am quite in love with it)

30 seconds 3rd infusion—what will it be this time? The hay/straw/warm toasty flavor is still noticeable now, but the grassy top notes are strongly present too. Mmm.

1 minutes 4th infusion—again, a nice mix, a little more of the grassy/herbaceous notes above the warm, toasted finish.

1 minute 5th infusion—nothing new to describe, just marvelous.

90 seconds 6th infusion, flavor fading a little, should have been a longer infusion….and can be a longer infusion…..returned tea to the gaiwan for another minute….and….warm toasty hay/straw still dominant, but a bit richer now.

And….checking kettle…there’s no more water left. I think I will call it done for now.

Preparation
205 °F / 96 °C 1 min, 0 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

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.

Location

Los Angeles

Following These People

Moderator Tools

Mark as Spammer