47 Tasting Notes
I’ve found, recently, that I like the tea steeped just shy of five minutes. Previously, it’s astringency was too overpowering. The smokey notes in this Keemun have a very classic feel. As it cools I taste roasted chestnuts and pecans. Perfect for a walk in the snow.
I have, in the past brewed this tea in 3 steep for three minutes each which comes out very nicely. I was recently gifted with The Way of Tea by Master Lam Kam Chuen which is really exciting. The book details not only the proper brewing of tea in the Traditional Chinese tea ceremony, but also a history of tea (I’ve read a few already so it will be nice to compare) and the steps of cultivation and processing. The last is something I’ve always wanted to learn and though I’ve read some of the STI’s information on the topic, I still feel I have much to learn.
So this brings me back to oolongs; the tea used in the Chinese Tea Ceremony. I gave away the nice Tung Ting I got in Chicago to my friends in Seattle. This Iron Buddha Oolong is at least a year old, not that it was much when it was fresher. If anyone has a favorite oolong please let me know. I’m going to Park and Shop today to look at their tea sets and see if they have any of the more traditional ones. Yay!
When I woke up this morning and realized I was out of melitta filters I figured it was a sign for this to be a tea day. Digging through my stash I looked for something I hadn’t drank in a while. I really like this tea, though I prefer it iced with a splash of cranberry juice. The snow outside is making me want hot beverages though. ;)