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“This tea was one I did not like that much. It was sour in the initial note and astringent for the first four steeps. It wasn’t actually terrible it is just that the initial notes were unpleasant...” Read full tasting note
Last winter was unusually cold. Many people thought they would have a good harvest the next spring.
We bought little tea at first from Manguishan. Many people fought to take the first pick spring tea, that drive up the price. We wanted to wait and ask for a better price.Then there were no more tea! The tea buds withered up because there was no rain.
There has been no rain throughout the spring, until the end of April. Drought destroyed one-third of the spring tea. We are lucky to have these tea. Middle/little leaf tea were picked from 60-70 years old no dwarfed trees from an ecological tea plantation, and all done by hand by a local farmer. Natural and delicate floral aroma, subtle bitter was quickly changed to sweet. Mellow and balanced with smooth, long-lasting taste.
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This tea was one I did not like that much. It was sour in the initial note and astringent for the first four steeps. It wasn’t actually terrible it is just that the initial notes were unpleasant and I only steeped this eight times because it was already late in the day for me to have caffeine.
I steeped this eight times in a 75ml teapot with 5.9g leaf and boiling water. I gave it a 10 second rinse. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, and 30 sec.
This has likely hit that one year mark where it is starting to ferment. Last year it was lovely. Must be time to stash it away for some years.