95 Tasting Notes
Quite vegetal (think buttered steamed asparagus) on the first infusion, and mildly astringent after that. Surprisingly flavourful and long-lasting for a karigane!
First infusion – 5 g. per 8 oz water, 60 deg., 45 sec.
Second infusion – 5 g. per 8 oz. water, 60 deg., 1:30 min.
Third infusion – 5 g. per 5 oz. water, 60 deg., 10+ min.
Preparation
Flavours of honey and flowers pervade all infusions, with the former more prominent initially and the latter to the fore subsequently. Too light for my taste. The leaves, however, are stunning to behold.
First infusion – 3 g. per 6 oz water, 90 deg., 3 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 5 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 10+ min.
Preparation
A very pleasant black tea, having strong hints of dark chocolate along with undertones of sweetness. An alluring tannic taste is also present. It can become bitter if brewed too long, however, on the first infusion.
First infusion – 3 g. per 6 oz water, boiling, 45 sec.
Second infusion – 3 g. per 6 oz. water, boiling, 4:00 min.
Third infusion – 3 g. per 6 oz. water, boiling, 10+ min.
Preparation
This is a first-rate fuka: clear and clean in the cup, crisp and fresh on the tongue. It has the usual taste elements of a good-quality fuka as well. Excellent, but pricey.
First infusion – 3 g. per 8 oz water, 65 deg., 3:00 min.
Second infusion – 3 g. per 8 oz. water, 65 deg., 10:00+ min.
Preparation
This is a well-balanced roasted oolong. Although the roasting comes through in all infusions, there are also distinct floral and honey notes when one allows the liquor to cool before drinking. Quite pleasant.
First infusion – 3 g. per 6 oz water, 90 deg., 1:45 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 2:30 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 4 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10+ min.
Preparation
Liquified dates, or perhaps prunes or sticky raisins. Wonderfully sweet and succulent.
First infusion – 3 g. per 6 oz water, 90 deg., 2:30 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 3:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg. 7:00 min.
Fifth infusion – 3 g. per 6 oz. water, 90 deg. 10+ min.
Preparation
Brewed at low temperatures, this turns out to be a mild and pleasant fuka. It has the usual elements of an O-Cha fuka (vegetal, brothy, grassy, swampwater-green in appearance), but in a more muted form than others. Quite pleasant.
First infusion – 5 g. per 8 oz water, 60 deg., 45 sec.
Second infusion – 5 g. per 8 oz. water, 60 deg., 1:15 min.
Third infusion – 5 g. per 5 oz. water, 60 deg., 10+ min.
Preparation
Lots of honeyed sweetness in the liquor of this tea, along with more subtle flavours of caramel and peach. Very light and delicious.
First infusion – 3 g. per 6 oz water, 90 deg., 2:00 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 4:00 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 10+ min.
Preparation
This is a very dark, highly-oxidized oolong, very close to a black. There are notes of molasses, and a sweetness that is present through all infusions. Although not roasted, there is a certain “roastedness” to it.
First infusion – 3 g. per 6 oz water, 90 deg., 1:30 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 2:30 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 4 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 7 min.
Fifth infusion – 3 g. per 6 oz. water, 90 deg., 10+ min.
Preparation
Deliciously floral and sweet through all four infusions, this tea is a real treat. Great looking leaves and liquor as well.
First infusion – 3 g. per 6 oz water, 90 deg., 1:30 min.
Second infusion – 3 g. per 6 oz. water, 90 deg., 2:30 min.
Third infusion – 3 g. per 6 oz. water, 90 deg., 4 min.
Fourth infusion – 3 g. per 6 oz. water, 90 deg., 10+ min.
