15 Tasting Notes

88

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Flavors: Grapes, Sweet

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85

Quite smooth and fruity. Missing a little bit extra depth, but a nice tea to drink.

Preparation
205 °F / 96 °C 0 min, 15 sec 7 g 4 OZ / 110 ML

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95

Really very thick tea and the aftertaste or huigan is one of the most vivid I’ve come across. The tea made me feel relaxed, happy and focused. I got ten steeps.

Flavors: Apple Skins, Floral, Tropical

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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96

Ahh. Sharp attack with intense fruit overtones. Evolves into a medium bodied, full mouthfeel. Leaves sugary astringency and a long finish. Smells floral. Exquisite.

Preparation
195 °F / 90 °C 3 min, 30 sec

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91

Important. Wendell says steep for 4-5 minutes. DONT. Do 3 minutes. Thank me later. Worlds better with the shorter brew.

Preparation
Boiling 3 min, 0 sec

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82

Nice. Nutty. Green. Simple. Smooth.

Preparation
180 °F / 82 °C 1 min, 30 sec

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96
drank Hu-Kwa by Mark T. Wendell
15 tasting notes

SO MUCH BODY. SO smooth. For such a long brew time, you’d think you would get a really strong, bitter cup. But I got a super nice smooth brew with a nice, sweet, light smoky tang on the sides of the mouth. Brilliant.

Preparation
Boiling 5 min, 30 sec

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91

It’s extremely important that the flavor and quality is completely dependent on how many infusions it has gone through.
First infusion: 4 minutes at 212 degrees:
Extremely dark, purple-brown opaque liquor. Smells of wood and fish. When drunk, produces a very dry texture, almost like drinking sawdust. Very earthy, reminds me of camping in the woods. Warming.
Second Infusion: 4:20 at 212 degrees:
Much lighter in color. Much smoother. Still wooden, but a bit of peppery flavor peeks through.
3rd infusion: 5:00 at 212 degrees: Much paler than last brew; golden. Very smooth. Full-bodied, notes of sweet wood and black pepper. Very satisfying.
The third brew is very satisfying. Tons of earthy character in this tea.

Preparation
Boiling 4 min, 30 sec

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