Congratulations to Teadb.org for reaching their 100th episode. I enjoy watching your youtube videos and reading your articles very much :)
6g using tea strainer.
Dry: Dark, high compression. Mildly sweet.
Wet: Sweet and creamy, then smoky, then milky creamy, then just milky.
30s – Light brown. This was just a rinse as there wasn’t much flavour.
Mashed chunks with a spoon.
5s – Dark brown. Dark tasting; not creamy; smooth; quite intense. Thin.
10s – Thick dark brown. Thicker. Creamy and dark with some astringency. This is in contrast with White2Tea’s creamy and milky 2002 CNNP (Zhong Cha) 7572 Green Label Tiepai Ripe.
15s – Dark brown. Dark tasting and a little astringent. Some chicken shed has appeared.
30s – Dark. Intense flavour. Some sweetness, but mostly dark. Robust flavour.
25s – Dark brown. Loosing intensity, but still dark.
40s – Dark brown. Dark, strong and becoming woody. This is a solid, well made shu with no off flavours. No fishiness too.
50s – Dark lighter brown. Pale in comparison to previous brews. More woody; still dark and intense.
~60s. How does it pair with Camembert of Normandy? Quite well. The sourness of the cheese infuses with the rawness of the tea.
