Spring 2019 Harvest
(This is the general excerpt from my tea blog, which includes photos of each steep https://jadeoolong.blogspot.com/2021/02/comparing-tea-to-itself-wild-tree.html)
NOTE: I also wrote a log for the 2012 Harvest two years ago.
Brew info: 6.13 grams of tea | 100 ml water | Porcelain gaiwan | Gong fu style (see steep information below)
*The high notes of the wet leaves are sweet, but slightly sour
*The low notes from the wet leaves are of light smoke and cacao powder
*The leaves open somewhat quickly. They seem to open up 7-10% with each steep. I think this tea will go on for a while.
Tea Broth / Soup:
*The color of the tea soup is a lovely orange amber
*There is hardly any astringency at all. I suspect this will be a very forgiving tea with regards to water temperature.
The flavor starts off with a mild sourness followed by a sweetness and sugary aftertaste. It’s fairly well balanced with no flavor overpowering the other. It has a fairly medium finish with a tongue juiciness that lingers with sugar crystals.The sourness is not as dominating, as Laoshan Red teas. It’s just a nice balance of sweet & sour.
I don’t detect the more fruity notes from my 2012 tasting, which could be just the harvest year or my looking at tea differently.
Brewing specs by steep:1.200F @ 20s 2. 200F @ 30s 3. 195F @ 40s — I wanted to see if the sourness/tang might be reduced with a lower temperature, but it didn’t really. 4. 200 F @ 40s — still going fairly strong. The color of the soup hasn’t changed much since the first, but I can tell it’s just starting to drop. I figure I can go a decently long time with this tea as the leaves are not yet fully open. (5+ Steeps) Flavors are diminishing very slowly over time, as is the color of the soup. The tang is also dropping, but the slight sweet is still there. Still keeping itself balanced.
Flavors: Cocoa, Pleasantly Sour, Sugar