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Gong-fu brewing in a celadon gaiwan.
wash/15+10 each steep

Hm i really dont like these kind of flowery oolongs. I do prefer them heavily oxidized.
The tea itself seems to be of good quality, it handles plenty of resteeps.
I wonder if i will finish the tiny amount i still have left, or perhaps i will find someone who like it.

Today i decided to do a comparisonbrewing between red clay and glas on this rather bold autumnflush.
Its my first chinavarietal and it dows indeed remind me of the most basic of english black teas. As the other tastingnotes says its a tea that i could full well expect in a breakfast blend of very high quality.

ok, for the comparison.
On one side i used the sado red clay mumyoi pot and the other was a standard glaspot.
For water i used tap water heated in a Kunzan tetsubin.

I used the same leaf/water ratio, both 5 minutes with a temperature of slightly over 90C

first differance i notice is the body, the glaspot taste is thinner and noticable more watery. Whereas the clay is “thicker” and less watery. The aftertaste seems to linger more in the glaspot while the claypot seems to give more sweetness.
It is hard to decide which is better, however i personaly prefer a strong body with black tea.
The tea itself taste very different when brewed at 90 instead of boiling. The heavy astringancy is gone. Hm i think i will upp the temperature in the future.
China varietals may be simpler and cheaper but are well worth exploring, there will definetly be a china first flush in my collection come spring.

Next comparison will be for assam tea.

Mumyoi Kyusu

This chinavarietal autumnflush from jungpana sure packs a punch. It is VERY bold yes it never turns bitter although it finishes with a strong astringancy.
The viscosity is almost milky and the tea gives a warm feeling.
Clean taste filled with flavour. Very well balanced and one of the best AF i´ve tried.
However the slightly more sweet and flowery clonal from jungpana tops this by just a bit.

Mumyoi-yaki Kyusu water from kunzan tetsubin

This is one of the better assams ive tried, VERY strong body. Brisk clean astringancy, some malt and sweetness. Will have to try this at a lower temperature as well.
Doing a resteep now! haha assam in the morning is wonderful!

kobiwako kyusu
45s@100C
1m@100C

Wonderful black tea. Full of cinnamon and a minty aftertaste. Overall it has a full bold body without any bitterness. Very pleasant astringancy. Second cup has a slightly more dry aftertaste that lingers on the tip of the tounge.
Perhaps the slightest hint of sweet dried fruit. I would say this is very much like a japanese assam ^^ Perfect for breakfast or early in the day.

Mumyoi-Yaki kyusu

Rather unremarkable assam. Not as sweet and malty as other varieties.
The taste is more like a lowland ceylon, sharper. However i brewed it hotter then recommended. A lower temperature might bring out more sweetness.
If given a chance i will try it out again.
I love weekends, lots of time to sip tea :)

Brewed in Banko-yaki kyusu with water from Kunzan tetsubin.

When i feel the urge for a green tea this is my given choice! Sweet and vegal with a bit of butter and a very slight astringancy. Comforting :)

Brewed in a Mumyoi-yaki kyusu (oxidationburned mumyoiclay by Shimizu Ken)

First i want to give my thanks to Shimizu Ken for making this wonderful pot. The clay is so compact and “heavy” the surface has been made supersmooth. Retains heat very well! And most important brewes a superb pot of Daarjeeling. The taste compared to the glaspot is astounding.

The tea itself has some qualities of a heavy firstflush like Singbuli clonals, mixed with i dont know what some tangy herbs? :) The flavour is very distinct and quite pleasing, like sweetly bitter. I might order some more of this!

Gong-fu in a celadon gaiwan.

Took up an old habit of brewing sheng whenever i watch The big bang theory. :)
wash/wash/15/15/20/20/30/30 etc

First infusions were light and lemony. @ 30s the infusions started showing their strenght. Some astringancy and a fuller body. This is a mediocre quality sheng, good for every day use. Must do longer steepings to get good strong flavours that i like.

I have about 2 more brewings left of the generous 25g sample from YS, will give it another try next week :)

170ml Mumyoi Yaki Kyusu

Came home late last Night so only had time for a Quick testbrew of the
new pot.
Retains heat very well, stronger body. Will do a comparisonbrewing later with water
from tetsubin.
New steepster isnt so iphone friendly. :/