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This oolong was somewhat of a dissapointment to me. I missed the fact that it is lightly oxidised.
Unlike most other light oolongs the leaves is open and curled, looks wonderful. It is a wellproduced tea but im not so fond of the flowery/buttery oolongs. I want a roasted heavy oolong that gets you teadrunk! :)

There is a small sharpness to this tea. I would prefer an alishan if i had to choose.

brewed western style this time.

Ah, since my failure brewing this tea a short while back i decided to refer to earlier notes and get a nice pot of tea :)

Since purple tea needs alot of leaf to get some ooomph i did 10g/220ml.

Three infusions: 1:45, 2:15, 3:00. Mixed the second and third steeping in a pitcher.

Great result, powerful with a malty sharpness i´ve so far only found in this purple tea. It has a nice “thick” body.
Been itching for some gong-fu brewing lately but life has been kind of hectic. Perhaps tonight ill do some oolong gong-gu madness :)

Sip on, teajunkies!

Sipdown!
Never much liked this Tea, until i tried it western style. Very full fruity flavour with some astringancy.
Drinking the last of it from a thermos on the train coming home from a trip.
Actually steeped it in the thermos….. :)

Might restock for more western brewing.

Doh!
Forgot how to brew this tea western style. used to little leaf @ half the time.

My proper westernstyle for this tea is 4g/100ml water, 2m/2:15/2:45.
If you want a full strong flavour.

However this tea has developed its flavour since i bought it last year. guess its maturing somewhat. Perhaps i should restock and let this be another year.

The flavour is pleasantly sharp and sweet with some smokiness. blissful!

Jummy oh so jummy for the tummy :)

Still the only Shu I like. Les oomph when brewed in a glazed pot with water from electric kettle. Still a nice earthy fruitiness! Smooth and somewhat sweet in contrast to the earth flavour. or is it peat? who knows?!?
Will stick to preparing this in a reductionfired pot with water from tetsubin.

Tomorrow i will try to try out a very nice sheng! While watching the Big bang theory of c ;)

Keep sipping tea and enjoy life when possible!

This tea was an impulsive purchase triggered by my recent discovery of assam tea.
I must say, assam in the morning is a really nice start! The leaf is long and twisted, almost look like mao-cha.
I thought id start with brewing it like a darjeeling SF for 3m. As sompared to the indian assams that usually steep for 4-5m.
The result was satisfactory. It is has that strong slightly dry undertone that I love about assam tea. The maltiness is there just as in both assam and yunnans share, however this assam has a very nice sweetness to it. It is almost like i added honey!?! Very sweet aftertaste thats is well balanced by a slight astringancy.

It lacks the oomph of some of the other darjeeling assams i´ve tried but the flavour is wonderful! Perhaps try brewing it for 5m and see if i can get that almost slight bitterness on the aftertaste that is so pleasant with assams.

Time to install a cadancemeter on the bike. Haha my 5year old wants to help, its set up for chaos. ^^

Ah, this years harvest of one of my favorite black tea did not let me down!
Superfresh, the aroma when i opened the bag was powerful. It taste like it smells, malty and sweet.

I think that this years harvest taste less honey and more malty. It has an increadibly thick body almost like the thickness of milk! No astringancy at all even when brewed at 90C for 3minutes.

The quality of this purebud tea is top notch and will be restocked as soon as current stock runs low. :D

Three infusions
80C – 1min
90C – 2min
90C – 3min

Brewed in a red clay yixing

A package arrived from china today! Yunnan sourcing order has arrived and with it some new and old yunnan blacks!

This one is new, the aroma when i opened the bag was malty and sweet! The tea itself is not really sweet but very malty without astringancy, perhaps a tiny bit fruity?

I found this info about the mao feng varietal.

Keemun Mao Feng (祁門毛峰) – A variety, where Mao Feng means Fur Peak, which is made of only slightly twisted leaf buds and is sometimes noted for a smoother and different flavor. Many people prefer to brew a smaller quantity of this tea for a much longer time than usual, up to 7 minutes, to bring out more interesting tones in the tea.

I will try half the leaf for 7 min, kinda like i brew Indian assam teas.

I really enjoy this one. The taste is rounder and fuller than the golden buds dian hong, yet not as sharp and smoky as the purplevarietals. It is something of its own i guess, havn´t tried that many keemuns.

Anyways its time to get some shut eye!

ah a nice afternoontea before the dinnerguests arrive. Today im making Pulled beef with tortilla bread and guacamole. :) smells wonderful!

The tea leaf smells somewhat like da hong pao, although much greener and less charred smell. The flavour is less intense and more spicy.
I tried western style this time and the result was better than gong fu.
Very little astringancy and shockful cinnamon falvour, there is also a hint of cardamon with a spicy feel and a hint of burnt leaf/smoke.
A very pleasant tea!

Ah this is nice.
Had a late meeting at work so my usual routine got a bit delayed, came home much to late from the gym for a cup of yunnan black. I thought this might be a good time for some low caffeine white tea.

And in the back in the cupboard i found my tin of Arya Pearl. the dry leaf is wonderfully green and whole. 8g filled up my large banko pot… ^^

Only doing one infusion, seems maybe like a waste since this the is very nice. Light in the extreme but still a complex mix of of flavour. Flowery exotic fruits with a tiny hint of butter. This tea gives of a warming cozy sensation. Perfect evening tea.

Drinking this tea reminds me that all the darjeeling first flush teas is out and ready for purchase! I smell a packet from India coming my way soon…. :)