Today i decided to do a comparisonbrewing between red clay and glas on this rather bold autumnflush.
Its my first chinavarietal and it dows indeed remind me of the most basic of english black teas. As the other tastingnotes says its a tea that i could full well expect in a breakfast blend of very high quality.
ok, for the comparison.
On one side i used the sado red clay mumyoi pot and the other was a standard glaspot.
For water i used tap water heated in a Kunzan tetsubin.
I used the same leaf/water ratio, both 5 minutes with a temperature of slightly over 90C
first differance i notice is the body, the glaspot taste is thinner and noticable more watery. Whereas the clay is “thicker” and less watery. The aftertaste seems to linger more in the glaspot while the claypot seems to give more sweetness.
It is hard to decide which is better, however i personaly prefer a strong body with black tea.
The tea itself taste very different when brewed at 90 instead of boiling. The heavy astringancy is gone. Hm i think i will upp the temperature in the future.
China varietals may be simpler and cheaper but are well worth exploring, there will definetly be a china first flush in my collection come spring.
Next comparison will be for assam tea.
