5 Tasting Notes

82

Grandpa style. Probably four grams for 300ml or so.

Flavors: Chocolate, Floral, Fruity, Menthol, Molasses

Preparation
205 °F / 96 °C 4 g 17 OZ / 500 ML

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85

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Flavors: Grass, Seaweed, Umami

Preparation
160 °F / 71 °C 2 g 2 OZ / 65 ML

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95

Preparation method: 90ml porcelain gaiwan, charcoal filtered Toronto tap, about five grams of tea, 95c water. Rinse, 20 seconds, 12 seconds, 20 seconds, 30 seconds, 4o seconds, etc.

Dry leaf aroma: vanilla, slight ethanol, dark fruit.

Wet leaf aroma: damp leather, sweet, cocoa, cooked green vegetable.

Liquor: Mostly clear garnet. Slight evidence of oil.

Mouthfeel: strong hui gan, salivation, brothy, mellow, coats the entire mouth, lingering, splashes upper palate, swallows easily, coats throat. Very, very light fine astringency (tongue is slightly fuzzy)

Flavour: sweet, vanilla, baking chocolate, cooked plum, nutmeg, wood.

Flavors: Alcohol, Broth, Cocoa, Dark Chocolate, Leather, Nutmeg, Plums, Vanilla, Vegetables, Wood

Preparation
205 °F / 96 °C 0 min, 15 sec 5 g 3 OZ / 90 ML

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80

Filtered Toronto tap, run through gravity filter, water stored in Lin’s ceramic kettle, then brought to temperature in Bona Vita variable temperature kettle. This is a great young sheng, and insanely unforgiving to steep. Going to age well, I think.

Mellow, malty, brassy, green (melon rind, underripe green fruit), medium astringency, hui gan. Slight tea drunkenness.

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 90 ML

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90

Used a Bonavita variable temp. kettle. Water was city tap (Toronto) filtered through a Britta. This tea is incredibly fine, especially for the price point. Long, lingering aftertaste, brilliant colour, aroma took me right to the sea. Umami is the predominant flavour, with a rich mouthfeel reminiscent of cream. Not complex, but very approachable. I would happily buy this many times again.

I also tried to pour the boiled water into an enamelled cast iron pot before pouring into the chawan. It resulted in a grippier, softer tea which added an element of dimension. I don’t have a tetsubin, unfortunately, but the cast iron pot suggests that this tea could benefit from one.

Flavors: Creamy, Marine, Seaweed, Umami

Preparation
160 °F / 71 °C 0 min, 15 sec 1 g 3 OZ / 75 ML

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