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“2 grams in 12 oz seems to do pretty well, note to self, try 3 next time just to see… I recently broke down and ordered the citric acid to clean my zojirushi. I had cleaned it 4 times before hand...” Read full tasting note
“Steeped one tablespoon of tea for forty-five seconds in a 4oz gaiwan using water with fish eyes for five good infusions. Aroma was floral at first, leveling out in later infusions. The flavor,...” Read full tasting note
Classed as a single-trunk oolong, the tea leaves are harvested from trees that have been cultivated for years to reach this shape and unusual quality. This is a famous tea grown in the Feng Huang area in the Phoenix Mountains of Guangdong Province. Made of long, thin leaves crafted by artisans, then high-fired to a deep brown-red leaf color in wicker baskets over wood charcoal, the taste is toasty, full of aroma and fruity notes. This tea is a real treat as it will unleash a wealth of nectar-like tastes and provide multiple steeps.
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Yunnan Sourcing2 grams in 12 oz seems to do pretty well, note to self, try 3 next time just to see…
I recently broke down and ordered the citric acid to clean my zojirushi. I had cleaned it 4 times before hand with lemon juice; all the scale was gone but I could still taste funky mineralness. Having now cleaned it with the citric acid, I can still barely taste and smell mineral. I think I’m going to have to buy spring water just for my zojirushi, using water filtered from my britta isn’t cutting it. It’s fine in the tea kettle, so maybe the zojirushi just really picks up the city water taste?
Thankfully, the funky taste is so faint I can still enjoy this tea.
Steeped one tablespoon of tea for forty-five seconds in a 4oz gaiwan using water with fish eyes for five good infusions. Aroma was floral at first, leveling out in later infusions. The flavor, which was slightly fruity and nutty, reached its peak with the second and third infusions. Good tea.
I have really great water here, but I do buy spring water for special tea tasting and delicate tea’s. I don’t worry as much about a flavored tea or a bold assam that I’ve had for awhile (you know what I mean), but my Green’s and White’s and Sheng’s I’m careful.
It really does blow when you know how a tea is supposed to taste and the water you use ruins it. I’m going to have to follow your example! :)