I’ve made my way back around to my order from JK tea shop, of which two of the teas are left. The first time I had this I wasn’t super impressed. I mean, I enjoyed it but it tasted mostly like a regular Taiwanese black tea (so, fruity and honeyed) but it didn’t have a lot to keep me interested and there was an edge of bitterness at the parameters I brewed it.
Today I dropped my steep temp; I seem to prefer most black teas at less than boiling anyway. And today this tea is really quite delicious. I’ve lost a lot of the “harsh” fruitiness, that overly fruity quality that I dislike. Instead it is sweet, honeyed, caramelly, and the grains come out way more. Last time I said it smelled like a cross between a Fujian and a Taiwanese black. At boiling, the flavor was all Taiwanese black, but at 195°F, those notes relax a bit and the Fujian makes itself known. There is still a bit of fruity Taiwanese black hanging out, though.
All in all, this is a way more interesting and way more delicious tea. Glad I made it with these parameters.
