Sichuan Zao Bei Jian (ZK55)

Here’s a black tea sample that I got from Upton, I was curious to try based on their description of it. This is a black tea, though they may call it a red tea in China. Another congou to try.

The directions said to steep this for 3-5 minutes so I went for 4 in the end. I got a very smooth, dark black tea with virtually no astringency. There is a nice sweetness about it. I agree it is very clean and mellow. This is a very easy one to sip on plain, which I am enjoying. It’s definitely nice to have a few black teas which I don’t feel the need to take with any additions. Perhaps a slight bit of maltiness in the finish. I am sure I will happily finish this off but will probably not need to buy anymore. I do have a full tin of a panyang congou which is probably enough for a while!

Unfortunately I left my infuser in the teapot when I went back to get a second cup and now I am getting the bitter, ooky quality I think Jen was describing in her note. This is not a tea you want to oversteep.

I know I am weird but I was half hoping for something spicy in this tea since it’s from Sichuan province. hee hee! I enjoyed trying it though.

Backlog:

I enjoyed this tea. Lovely notes of fruit … the sweet notes of a plum and of currants, but without the sour tones that usually accompany these fruits. Hints of caramel in the background. Astringency develops as I sip.

The tea is reminiscent of a fine, dry red wine. Robust, full flavored, but also with a mellowness that is quite nice.

I thoughly enjoyed my morning cup. And today this was my choice. I have a dizzying array of samples to choose from and for some reason this one was selected.

I noticed the small leaf and I knew to keep a close eye to avoid oversteeping. I settled in on an approximately 4 minute steep. I was greeted by a dark red brew that was delicious. It was smooth and clean and a perfect tea for my morning. It was awakening. I did not notice any dominant or subtle flavors yet there is this balance, a ying and yang that seemed to be in harmony.

When all is said and done with my black tea samples I would have to guess that China is the clear winner of tea producing countries.

Day 2 of SimplyJenW’s China black tea palate training course.

This one is malty, and really kind of flat, in my opinion. What I find interesting is that this one gets stellar reviews on Upton’s site, where not many other teas do. It makes me wonder if I did something wrong in the brewing. For me it is kind of bitter on the finish. I could not continue tasting the tea without adding something. I know that all teas are not supposed to be smooth, cocoa-ey, and wonderful for my taste. We all have our preferences, but I find this one a little harsh, even lightly sweetened. It reminds me of the days when I liked Beck’s beer….which is bitter to me now, but when you are used to the bitterness, it is pretty good. Perhaps that is the same with tea….. This one would appeal to those who like bolder tastes in their tea. And I am at the sweet and subtle stage. Sorry, but I have to dump this one….

The dry tea is raisiny, aromatic, almost sweet, and the leaves are a uniform dark brown. These leaves aren’t large, so avoid oversteeping. The liquor is a red-brown; this qualifies as a “red tea.” While Sichuan Zao Bei Jian is flavorful, it doesn’t have a lot of dimension.

Full, somewhat malty, low on astringency – and an outstanding value.