I have to say this first: my colleague liked this best, out of the four teas we tasted today. This one was my least favorite.
Dried, not-yet-brew tea leaves smelled smoky to both of us. I also smelled
charcoaled dark wood.
I found this tasting astringent, no sweetness, golden, a little bit smoky, a tiny little bit malty.
Brewed tea leaves looked to be broken leaves to me.
I don’t like the astringency in this one.
Flavors: Astringent, Dark Bittersweet, Hot Hay
Preparation
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5 min is a lot. With FF I usually try 2.5-3 min. Otherwise it’s too astrigent.
Oh yes, I usually use a gaiwan for darjeeling teas in gung fu style.
But we were having a mini tasting session using tea tasting cups. Some books I had read said steep time should be 5min for tasting. Or, did I remember that wrong?
I dont know. so many times books or companies list parameters which dont work ;(
I shall research some more :)
My recollection is professional tasting is not intended to bring out the best flavor. It is to expose the weakness. The water is usually too hot and the time too long. You might try a shorter steep before you write this one off.
Ah… that makes sense. Thanks :)
I plan to bring them home and use my gaiwan on them eventually.
Actually they are all 10g samples.
5 min is a lot. With FF I usually try 2.5-3 min. Otherwise it’s too astrigent.
Oh yes, I usually use a gaiwan for darjeeling teas in gung fu style.
But we were having a mini tasting session using tea tasting cups. Some books I had read said steep time should be 5min for tasting. Or, did I remember that wrong?
I dont know. so many times books or companies list parameters which dont work ;(
I shall research some more :)
My recollection is professional tasting is not intended to bring out the best flavor. It is to expose the weakness. The water is usually too hot and the time too long. You might try a shorter steep before you write this one off.
Ah… that makes sense. Thanks :)
I plan to bring them home and use my gaiwan on them eventually.
Actually they are all 10g samples.