2 Tasting Notes


Summary: Award winning Chinese green tea from Jiang Xi region.

Leaves: Dry – very tightly rolled leaves and tips with soft white down. Dark green and white, almost grey, colour to the mix. Wet – Small full leaves, and small pieces of leaves. Tips also small but full.

Liquor Body: Dark yellow – almost a very light brown hue.

Aroma: Dry leaves – sweet, more floral than vegetal. Maybe a first flush is or this sweetness from the tips?

Flavour & Sensation: May have steeped for too long – quick bitter/tannin rush followed by a rather nice floral note than melts away sadly into a bitter after taste. Taste tends to stay in the top of the mouth – particularly back of the tongue and behind upper lips.

205 °F / 96 °C 4 min, 30 sec

You probably brewed it at too high a temperature and for too long. I generally brew my greens at around 80-85°C and if they are more delicate early spring types in the 70 ’s. I usually brew it for 45s to a minute though you could brew it for longer if you brew it Western style. Sometimes bitterness can be due to overleafing as well.

Jordan Kerr

Thanks yyz! I’ll re-brew and update :)

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drank Sheng Pu'erh by DAVIDsTEA
2 tasting notes





Flavour & Sensation:

DAVID’sTEA link:

185 °F / 85 °C 3 min, 0 sec

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