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A lovely green tea from China. Mildly astringent and with a slight roasted note in the first infusion, and pleasantly sweet in the second one. Vegetal throughout.

Second infusion – 2+ hours @ boiling in flask

A very pleasant, middle-of-the-road Ceylon. Somewhat mild, with muted briskness. The initial hints of chocolate and smoke did not impress, but the lush taste of tart raisins in the final brew won me back.

First infusion – 5 g. per 8 oz water, 90 deg., 1:30 min.

Second infusion – 5 g. per 8 oz. water, 90 deg., 5:00 min.

Third infusion – 5 g. per 8 oz. water, boiling, 10:00 min.

Quite the lip-smacking first flush, this one. Robust, thick, and full-bodied, it fills the mouth with first flush goodness. Not for those who prefer a lighter tea.

First infusion – 5 g. per 8 oz water, 90 deg., 1:45 min.

Second infusion – 5 g. per 8 oz. water, 90 deg., 4:00 min.

Third infusion – 5 g. per 8 oz. water, boiling, 10:00 min.

A very pleasant asamushi sencha: softly marine with a slight roasted flavour in the first infusion, followed by a surprisingly muted astringency in the second. The third brew produces a refreshingly sweet liquor.

First infusion – 5 g. per 8 oz water, 65 deg., 1:00 min.

Second infusion – 5 g. per 8 oz. water, 65 deg., 2:00 min.

Third infusion – 5 g. per 8 oz. water, boiling, 10:00 min.

This is a nice little shou — mellow, smooth and with a hint of sweetness, but having a substantial mouth-feel. It would make a nice daily drinker for those who like their shou’s on the lighter side. Too many stems / twigs and hints of smoke though for my liking.

10 g. of leaf in 1 cup of water, grandpa style

The flavours in this tea — dry hay, dried flowers, slightly roasted peanuts, stewed tomatoes — are quite subtle and muted. There is also a nice sweetness at the end. An OP for those who like their Ceylons on the low-key side.

First infusion – 5 g. per 8 oz water, 90 deg., 1:30 min.

Second infusion – 5 g. per 8 oz. water, 90 deg., 4:00 min.

Third infusion – 5 g. per 8 oz. water, 90 deg., 10:00 min.

The scent of stewed tomatoes dominates both the aroma and taste of this tea, with secondary notes of malty sweetness reminiscent of a tippy Assam. An interesting and unusual Ceylon.

First infusion – 4 g. per 8 oz water, 90 deg., 1:30 min.

Second infusion – 4 g. per 8 oz. water, 90 deg., 4:00 min.

Third infusion – 4 g. per 8 oz. water, 90 deg., 10:00 min.

This is a luscious Assam, full of juicy golden tips. The liquor is thus sweet and succulent, with a long finish. Another winning Assam from Capital Tea.

First infusion – 3 g. per 8 oz water, 90 deg., 1:30 min.

Second infusion – 3 g. per 8 oz. water, 90 deg., 5:00 min.

Third infusion – 3 g. per 8 oz. water, 90 deg., 10:00 min.

A very well-made tea that brews up into a quite pleasant cup. It is similar in its characteristics to a Darjeeling First Flush, though less robustly so. Would make a good tea, I think, for those those like their Darjeelings on the lighter side.

First infusion – 3 g. per 8 oz water, 90 deg., 3:30 min.

Second infusion – 3 g. per 8 oz. water, 90 deg., 6:30 min.

Third infusion – 3 g. per 8 oz. water, 90 deg., 10:00 min.

Possibly the best shu that I have yet tasted: sweetly-smooth leather with distinctly-pleasant overtones of the sea (cod-fish?). The soup is a delightful sludge in the middle infusions. Prepared this western-style, as gong fu infusions are too weak.

First infusion – 5 g. per 8 oz water, boiling, 2:00 min.

Second infusion – 5 g. per 8 oz water, boiling, 2:00 min.

Third infusion – 5 g. per 8 oz water, boiling, 3:00 min.

Fourth infusion – 5 g. per 8 oz water, boiling, 3:00 min.

Fifth infusion — 5 g. per 8 oz water, boiling, 5:00 min.

Sixth infusion — 5 g. per 8 oz water, boiling, 10:00+ min.