Jing Tea
Edit CompanyRecent Tasting Notes
This once was the very first loose leaf tea i tryed. Had few assam tea’s in the meantime so i ordered this one again a while ago. Its not as overwhelmingly malty then i remember but its good. The leaf’s are a nice mix off golden tips and regular black assam leaf.
For this brew i used 3min steep in boiling water and the result is a nice dark brown liquor that smells great!
Its better then the regular assam breakfast from jing, but i’m not so sure anymore if i would order it again because the breakfast one is exellent to and cheaper…
Still i’m going to enjoy this because its been a while that i drank assam tea’s!
Preparation
This Tea was Da Hong Pao brewed in Chinese YiXing teapot for a total of three steepings. I am backlogging, https://www.facebook.com/musicberger1
Preparation
A few days ago i had my first rooibos experience, it was a good one!
I heard loads off good opinions and health benefits for this rooibos herb/tea from South Africa but i didn’t mind trying it out until now. The dry rooibos looks like very tiny shaved pieces off wood and smells a bit like tabacco. I’m using a pretty large teaspoon for my first few brews and i’m going with a 3min mark for my first cup.
The color off the brew turns out to be a deep golden brown liquor and smells very malty. When i’m tasting this i’m noticing very different taste’s in my mouth. Its soft and strong at the same time. Malty, but not like a black tea… it reminds me off assam but different…
My second cup is almost equal in quality but i steeped it for almost 10min and it didn’t go bitter at all!
Overall i’m finding this a good herbal tea to drink when i’m not in the mooth for a caffeine ritch drink.
Preparation
I got this from a buddy to try. So thank you very much. This Is a very good quality silver needle white tea except I do not like jasmine. I tried it anyway and because I love white teas. So if you really like jasmine then this Is for you. So I am not going to rate this because It would not be really fair.
I think I must have made a mistake in preparing this tea because it was awful, not at all per description. I prepared it as per the instructions (jing tea produce brewing instructions specific to each tea they sell) – 1tbsp per cup, 3min, nearly boiling water. The dry leaves had a wonderful rich, dark earthy aroma and the infused leaves smelled almost like a green tea but creamier. The infusion however was massively, massively overpowered by tannin. I couldn’t bring myself to finish the small pot I made and it was so bad that I wasn’t tempted to try adjusting times and temperatures with a second infusion. I think that I must have put in quite a lot more than what jing tea considers a tablespoon. In future I think I will use a proper measuring spoon to avoid this kind of mistake.
Preparation
Was comparing two Li Shan teas from two different farms. The first one had been left out too long and was stale. The second one had an incredibly baked, oxidized taste to it. We opened up a new package of the first one and the fresh package was incredible smooth, light, and floral.
