25 Tasting Notes

Two golden tips less in the photo would be a little more accurate.
It’s said that a tea master can make any tea taste delicious.
As a novice, I take that statement as license to experiment.

First steep:
2 tea scoops (~1t)
Muji
gongfu

wash
pours: 30sec to ~7min

Second steep:
per practice of using lower temperature water for longer infusion to coax out the qualities of the tea

transferred tea, including leaves, to a pint glass
tasted after ~6 hours
unbelievable sweetness
after ~8 hours
still sweet, with a touch of bitterness in the throat at the end
left overnight
quick bitter that mellows into almost sweet

Flavors: Bitter, Brown Sugar

Preparation
180 °F / 82 °C

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2 heaping small tea scoops
Muji
35ml porcelain gongfu cup

wash
pours: 30sec to almost 4min
when it starts to deliver rough throat

is poured into coffee cup & turned into excellent breakfast (sweet milk) tea

refreshing

Flavors: Vegetal

Preparation
Boiling 3 min, 45 sec 9 OZ / 280 ML

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1 generous tsp loose tea
Muji (~12oz)
shot glass

wash
4 pours, with steep time increasing by double-digit seconds
early pours the best
smooth filmy texture

another round with a second 6oz
middle pours the best

too much tea to drink alone, i just taste each pour
the rest gets mixed in coffee cup & turned into surprisingly lovely sweet(milk) tea

calming

Flavors: Smoked

Preparation
190 °F / 87 °C 6 OZ / 177 ML

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2 heaping tsp loose tea
small pyrex measuring cup (plate as lid, plate below, merino hat as cozy)

i* >4min
delicious in wine cup
different but no less delicious with touch milk/sugar in coffee cup (better heat retainer)

ii*
delicious in coffee cup
flat in wine cup and flattened by milk

Approach 2
1 generous T loose tea
~6oz water
small pyrex measuring cup (plate as lid, kitchen towel wrapped as cozy)

30sec infusions (ea additional +30sec)
one of those is usually good

the rest get poured together & turned into milk/sugar tea

Preparation
205 °F / 96 °C 3 min, 45 sec 12 OZ / 354 ML

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3 heaping tsp loose tea
Muji Hakuji Porcelain Tea Pot – 360ml
Original Bohemia thick, taller porcelain coffee cup: richer aroma than
thin Meissen asian wine cup

~8x
Simple (Ceylon?) note of later infusions, as with initial ones, became more pronounced as tea cooled.
Smooooth.
Lovely bright blue flowers against black tea.

Did not do well with milk.
Became a different cup, if still soothing, with milk & sugar; much as a fine bourbon neat becomes a different drink as a Manhattan.

Preparation
205 °F / 96 °C 3 min, 30 sec 12 OZ / 354 ML

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