3 Tasting Notes
3g in 225ml gaiwan
boiling water poured on sides, avoiding leaves
uncovered & sipped grandpa style
Dry Leaves: light brown leaves large, mimicking flaked layers of wood chip
Dry aroma: sweet, very ripe fruit
Wet Leaves: olive green, fat stemmed leaves & twigs
Base: sweet ginger
Throatiness: fiery and lasting
Quenchless: punchy, bursts in the cheeks, on the roof mouth, tip of the tongue, bowl of the tongue, back of the throat, glowing ball in the belly
Chaqi: rush up to eyes and makes the hair stand on end, keep drinking to be the center of world spinning
120 ruyi yixing
Dry Leaves: long black twists
Dry aroma: tobacco
Wet Leaves: army green narrow leaves long stems
Wet aroma: horse hay twigs sweat mild smoke
Tea aroma: horse hay
Liquor: dark caramel
Throatiness: cold smoke, dissipates quickly but leaves the impression of something slimey
Quenchless: round like glass marbles on the roof of the mouth & cheek pouches, slow descent against back of throat, warm marble in the belly
Chaqi: energy to the triceps
INFs 50s, 3, 5min
7min (circular agitation @2min)
Smoke. Huigan. Gauchos. Maté.
Muji Hakuji Porcelain Tea Pot – 360ml
Dry Leaves: Olive cocoa oblong & rolls, like a bowl of dried leaves & acorns
Dry aroma: Sour plum (酸梅)
Wet Leaves: Olive. Strong stemmed, beautiful archetype of Leaf.
Wet aroma: Sour plum. Dry garden. Wet twigs. Hot sun on wet ocean sand.
Texture: creamy, fills the mouth like a hot air balloon
Throatiness: on and on like the duracell bunny
Quenchless: dries the tip of the tongue, dries the mouthroof, warms the throat
Chaqi: Frog’s eyes. Solar plexus as hot water balloon.
INFs by 1m
Blanched vegetables. Dry forest. Nutty snack. Sweetness of caramelized root.