239 Tasting Notes


3g / 220ml zhuni yixing
Single infusion 2m @ 90C

Oh yeah! Best single infusion yet. Very sweet and smooth. Lots of honey but a little less malt. Nice when i want just one cup.

195 °F / 90 °C 2 min, 0 sec

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2tsp / 2 cups (ca 400ml)

I boiled 2tsp in 1 cup of water for 5 minutes. Then i added 1 cup of milk and boiled shortly. Added 1 tsp of sugar.

Since i´ve got a cold i thought some chai would be good for me. This is a classic chai with a spicy taste. Refreshing and good for a sore throat. I also drank some nice genmaicha but not feeling the energy to log.

Boiling 5 min, 0 sec

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3g / 200ml

Like a sweet morning kiss…. So tender and loving… :)

195 °F / 90 °C 3 min, 0 sec
Terri HarpLady

I haven’t tried this one, but I love it’s name :)

Dag Wedin

Do try! A gentle first flush. Very sweet.
I think the name has something to do with how its grown.
I believe the tea is shaded and only allowed moonlight for a time before harvest.
I may be wrong, but as a hopeless romantic i do like to believe!

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6g / 90ml celadon gaiwan.

My habit is going strong. watched some breaking bad tonight and of course i choose a nice sipdown of this nice sheng.
today i did some stronger infusions.

This produced a very potent brew. And i experienced my first “tea drunk” i got all giddy and excited. Like after a couple of glases of wine. Im pretty sure it´ll be hard to sleep tonight…. :)
Anyways, this tea really started to shine when brewed stronger. To bad itss all gone. :(

Boiling 0 min, 30 sec

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6g / 90ml Celadon gaiwan.

Wash/20s/ +20s per steeping.

Very floral with some buttery flavour. I would say it was a and is a bit light. I´ve found that i do prefer theese lightly oxidized oolongs western style. I´m surprised of the high quality of this oolong. it reminds me alot of the fine alishan:s from taiwan. Very beutiful intact leaves when they unfurl. Gain “alot” in volume.
If you want a good high mountain oolong this is a nice budget choice!

205 °F / 96 °C 0 min, 15 sec

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A nepalese co-worker brought me back som milk tea from his vacation back home.
The tea was packed in foilbag packed in a small textile pouch with a ziplock. Nice looking.
The “tea” itself smells of strong spices and is shaped like small pellets. There is also a very fine spicepowder mixed in.

I choose to boil 1 tsp in 1 cup of milk for a few minutes, added a splash of sugar. I must say i was surprised at the result. the taste very much reminds me of the rodeside chaivendors of northern india. The ones where you are served in small ceramic cups that you discard afterwards. Very nice and easy to make. Seems to be some kind of lower quality tea more instant flavour thing with ground spices.

But perhaps that is the differance between Napal chiya and indian Chai. My indian imported chaiblends are with nice black tealeaves and more “chunky” pieces of the spices. Will have to look into that.

However the flavour is very pleasant. will have a chat with my co-worker for more information.
Will update with a picture, maybe someone recognize the shape.

Boiling 3 min, 0 sec

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10g / 180ml Banko-yaki kyusu, water from Kunzan tetsubin.
1:15/0:05/0:05/0:05 @ 65C

Next time will be a sipdown of this most exellent sensha.
4th infusion started to get a bit weaker so will do 10s 4th and onward.

Infusions are very clear, taste is clean and veggietasting a hint of grass. Also i think i tasted something in the sweetness like vanilla?

Perhaps i will go for a deep steamed sensha next? Although Gyokuro is a whole lot better! :D

150 °F / 65 °C 1 min, 15 sec

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6g / 450ml ceramic pot.
Single infusion 5m @ 100C

Opted for the ceramic pot instead of the usual glass pot since it retains the heat better. 5 min infusion is kinda long for glas.
Result was good, full fruity with a wellbalanced astringency. Tried a splash of milk in second cup. Totally works.

Boiling 5 min, 0 sec

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6g / 400ml Ceramic pot.
3m @ 90C

Usually i drink this as a breakfast tea. It is very powerful. But a bit tired today so i thought it might give me a boost. :)
This is the only lowland sri-lankan tea i´ve tried so really have nothing to compare to. The color is that of reddish gold. Smells of ripe peach. first taste is a mix of herbs and ripe fruit. Kinda along the same lines as ripe puerh. The fruit quickly turns to strong astringancy and a tingle of bitterness. It leaves a dry sensation on the palate. The flavours is very well balanced. Good tea!
Perhaps it could handle a splash of milk?

195 °F / 90 °C 3 min, 0 sec

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35yo from gothenburg, Sweden.




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