114 Tasting Notes
2/16/14 Morning pot. 3g/6oz/212F/5min 5 minutes was a little too long for this tea – too much astringent/bitter is overpowering the berry. Still drinkable, just less then ideal. I forgive myself – it’s probably been over a year since I’ve brewed this tea.
Preparation
2/13/14 Tea for the sick. 1 tuo cha/212F 100ml gaiwan 12oz/4min. These are a perfect single serving size , and brew up a nice dark red liquor. The aroma is woody and barny and good, and carries well into the taste. Supposedly they are different flavors, but so far they’ve all just tasted like shu pu-erh to me. I’ve brewed gongfu style, and western style, and this tea shows well both ways.
I bought these on a whim, because they were so cheap – 3USD for 9, straight from China, with free shipping. I am very pleasantly surprised by how nice they are, and will probably order one of the larger lots.
2/10/14 Sample from TeaTiff. 3g/6oz/212F/4 min. I love this! The rosemary and lavender dance around in the tea, and the bergamot and rose hang out in the aroma, and together it’s just a lovely citrusy cuppa.
Preparation
2/10/14 Sample from TeaTiff! 1.8g/6oz/200F/3min. Very light cup with a nice rose/lychee fragrance. I wish I could have leafed this more heavily – I can tell I would love this brewed more strongly. The lychee and rose play well together.
Preparation
2/10/14
3g/6oz/180F/3min. A western style brew. This made a lightly vegetal faintly astringent green tea. A pleasant but unremarkable cup, something I would say, ‘hey, nice tea’ about if I got it in a restaurant, and then chug and ignore through the meal.
Edits to follow for different times/temps/quantities.
2/8/14 Sipdown. 3ish g/ 6ish oz/212F/6ish minutes. Good. This tea showed much better with a western brew then it did with the gongfu brewing I tried earlier. It’s a basic black tea – lighter then I expected, even after the steeping time got away from me. Not on par with their green tea.
