239 Tasting Notes
Brewed in a glazed ceramic pot.
I do think i like the new steepster. :)
The tea is very clean, slight astringancy and perhaps a bit lemony on the aftertaste.
Flowery would be a good description just like the name implies.
Preparation
5.5g / 180ml Kobiwako Kyusu
1m/1m/2m
Sipdown! Down went the last of this exellent tea. Although lacking the minty flavour ivé come to love in japanese blacks it possesed a strong body overflowing with cinnamon and a hint of citrus. Wonderful cultivar.
My journey amongst the black tea of japan will go ever onward. lets see what i can find come summer!
Preparation
3g / 200ml glaspot
5m @ 100C
Oh dang, these parameters got me the best cup yet. Intense cocoa, light astringancy and a chocolate smell and aftertaste. The finish has slightly ore astringancy. body is smooth and clean, devoid of any “sandyness”? That grainy feeling you sometimes get.
I took a trip to verdants webshop and was this > < close to putting in an order. The campfire and caravan blends seems very nice. Been wanting to try some good high quality blends for some time, also nice to have for guests that doesnt fancy natural teas.
Probalby i will manage to hold out until spring harvest :)…. maybe….
Preparation
I’ve been drinking Laoshan Black Tea for almost two years and it’s a one tea that I prefer brewed western style a little overloaded at 2-3 minutes. As a staple I add a little to herbal blends like Winter Ginger Sage or my own creations (a little goes a long way).
Ah i do prefer to use lots of leaf, but this time i wanted only a single cup :)
I would really like to learn how to make my own teablends :)
I am a bit overzealous when it comes to food containing only natural ingredients.
My local teashop has an herbal wall (all natural) so I’ve made a box of ingredients for blending. There are two spice shops in town too…within walking distance of the teashop that have natural ingredients and are sticklers for freshness. Colorado is big on ‘organic and natural’! So I have tulsi, dry ginger, several kinds of cinnamon, goji berry, burdock root, different citrus peel, I grown and dry my own mint, and other items. I buy organic cocoa hulls also. For tea, I try to buy the best I can afford. I also buy from people who I know have quality tea and who don’t use artificial chemical flavoring. (I have allergies so I’m careful) Most of the time, my blends are used for puerh blending with fruit or herbs or spices. Now and then I’ll get crazy.
3g / 200ml glaspot
3m/5m @ 90C
First time trying two infusions. The result was adequate, second cup was much lighter but still flavourful. A very clear aftertaste of citrus. Perhaps i will do 6m on second cup and see what happens.
Hopefully i will recieve the newly ordered Darjeeling kyusu made from the natural Sado mumyoi clay (oxidationfired) of sado island, Japan. The Namigaki technique is so wonderfully lowtech and aesthetically pleasing, hopefully it brewes a good pot of darjeeling aswell!
Preparation
4g / 220ml yixing
3m @ 85C
First try for a single infusion. Good result, powerful smoth cup with heavy body. Almost feels creamy ^
Sweet hints of honey and potato? Malty with a slight astringancy.
Perhaps i will try 2.5m next time ^ or somewhat less leaf.
Anyways this is a very nice cup. Will have to try gong-fu as well :)
Preparation
5g / 360ml Banko-yaki kyusu
2m @ 80C
Mild but sweetly nutty. Classic Yin Zhen flavour.
Just to little leaf. my satsdard amount for 3 infusions is 4g/100ml.
guess for a single infusion i should steep 5g for 3-4m or 7.5g for 2m.
Will have to try! April is soon here for restocking :)
Preparation
10g / 180ml kobiwako
1m/1m/2m @ 100C
Ah, going all out since its sunday! Been at my brothers place for his birthday. The family is no teadrinkers. So i thought i would make me some of this awesome tea! Sweet minty cinnamon. Very full body, perhaps a faint bit of wood. Almost no astringancy.
noticed ivé only got enough for one more pot. :/
Been drinking alot of tea earlier today but didnt take the time to log. Looking forward to harvest! Been trying alot of different kinds of tea the last year. Now i know what i like better and will focus on trying more varieties.
Preparation
6g / 180ml Kobiwako kyusu
1m/1:30m/2m @ 100C
Ah theese parameters is perfect for this tea! Strong full body, little astringancy and heavy cinnamon and wood. Still just the faintest hint of mint, perhaps a bit of herb like rosemary?
This could work as a breakfast tea :) went down really well after todays lunch of american panncakes. Any of you americans got a good recipie?
I use eggyolk, flour, milk and stir in the whipped eggwhites. Usually put some sliced banana on top before flipping them in the pan :)
Preparation
3g / 200ml glaspot
3m @ 100C
tried to break my brewinghabit and steeped this first flush in 100C instead of the usual 90C. It beared the heat well and didnt turn astringant, yet not as sweet as usual.
A contrasting break to this mornings pot of assam :)
