My first tea in this specific category. Surprisingly oolong-like. Same roast flavours, but much softer and in the background, even using porcelain. Same sweetness without bitterness that (in oolong at least) arises from partial oxidation. Same deep, warm expression of the flowery notes which show to me this tea (too) is made from quality material.
But it’s certainly not ‘just’ an oolong. There is the winter warmth and nose lingering of a shou. So basically the good part only, no forest floors here at all. There is something mild but distinctly herbal, like chamomile combined with st john’s wort. There is something warm-soft-nutty, like chestnuts.
And then maybe there’s still something left that you can’t quite lay your finger on, but which appears neither unfriendly nor unfamiliar, even though it’s probably the, er, fungus. Oh well.
As the ‘process flavours’ wane, the leaves still continue to give up their deep and warm flowery notes, which helps in convincing me that this is a good quality representative of an interesting tea category.
As an after-note, a late steep with freshly hot water surprisingly coaxed some medicinal / candy-like sweetness out of the otherwise almost exhausted leaves. Maybe in the future try to keep this one as hot as possible during the later brews.
Flavors: Candy, Chestnut, Flowers, Herbs, Medicinal, Roasted
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You are braver than me to have tried this. I still haven’t gotten the courage up.
You know I’ve never really given it that much of thought. I’m inclined to believe that this particular mold might not be too healthy when still alive, but that’s nothing some hot water won’t cure.
I should probably admit that I’m currently developing a new batch of sourdough which I kickstarted from an overripe prune, for which I’m trying to work away its tendency to develop a white ‘kahm’ layer. Also I have previously made and drunk many a (fruit) wine, beer and cider either induced with sourdough (which admittedly is even unorthodox within this particular niche) or fermented completely ‘spontaneously’.
So yeah, I might be more familiar (and on the informal) with the risks and safeties. Which, in short, are: 1) keep things acidic enough so that no botritis develops, which sometimes produces toxic by-products; and 2) make things hot enough to kill any potentially harmful critters, or 3) in wine and beer making, just wait long enough (under airlock!) for the good guys to win.
I’ve never done sauerkraut yet. Most amateur sauerkraut making is way too easy on the rules, even for me :)
Heh, I’ve been thinking about our little conversation here for a bit. Did you realize that your shengs and shous are bitten by the same basic mould families, only these tend not to paint their houses yellow?
Funny thing, human psychology :)
I have and I think asperillus is one that inhabits our tea cakes as well. You may inspire me to get some of this to try on my next order.
You are braver than me to have tried this. I still haven’t gotten the courage up.
You know I’ve never really given it that much of thought. I’m inclined to believe that this particular mold might not be too healthy when still alive, but that’s nothing some hot water won’t cure.
I should probably admit that I’m currently developing a new batch of sourdough which I kickstarted from an overripe prune, for which I’m trying to work away its tendency to develop a white ‘kahm’ layer. Also I have previously made and drunk many a (fruit) wine, beer and cider either induced with sourdough (which admittedly is even unorthodox within this particular niche) or fermented completely ‘spontaneously’.
So yeah, I might be more familiar (and on the informal) with the risks and safeties. Which, in short, are: 1) keep things acidic enough so that no botritis develops, which sometimes produces toxic by-products; and 2) make things hot enough to kill any potentially harmful critters, or 3) in wine and beer making, just wait long enough (under airlock!) for the good guys to win.
I’ve never done sauerkraut yet. Most amateur sauerkraut making is way too easy on the rules, even for me :)
Heh, I’ve been thinking about our little conversation here for a bit. Did you realize that your shengs and shous are bitten by the same basic mould families, only these tend not to paint their houses yellow?
Funny thing, human psychology :)
I have and I think asperillus is one that inhabits our tea cakes as well. You may inspire me to get some of this to try on my next order.