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Here, I find a tea unlike much of the smaller producer tea I have been drinking of late. As evidenced by the photo of steeped leaves above, there is variability in production that leaves this tea a little simple. I appreciate its firm bitter grip, it’s opening sweetness, and pungent sun-dried character. However, I find it too heavy on the stemmy greenness familiar to plantation tea, oligosaccharides, and distant oxidized black or white tea notes. There is certainly not much wrong with this tea, I am just searching for a beckoning depth, and it’s not there.

Full blog post: http://tea.theskua.com/?p=408

cultureflip

can you describe oligosaccharides and how they affect the flavor of tea?

the_skua

The use of oligosaccharides here is just a generic term for complex sugar, generally related the legumes and some starchy vegetables. I think a lot of people use the word “beany” but I don’t really think that covers the character very well.

cultureflip

that makes sense. thare are times i find an “edamame” quality in some tea.

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cultureflip

can you describe oligosaccharides and how they affect the flavor of tea?

the_skua

The use of oligosaccharides here is just a generic term for complex sugar, generally related the legumes and some starchy vegetables. I think a lot of people use the word “beany” but I don’t really think that covers the character very well.

cultureflip

that makes sense. thare are times i find an “edamame” quality in some tea.

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Bio

Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.

Location

Peace Dale, Rhode Island

Website

http://tea.theskua.com

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