Dadugang King Tea Biscuit
Leaf:
Medium leaves.
Heated Leaf aroma:
Sweet / hints of flora / straw.
Water temp: Crab/fish eye.
Infusion and ratio:
6g in 150ml gaiwan. brief rinse, 60s rests, 15s, 20s, 30s, 30s, 60s
Liquor color:
Good clarity, golden yellow.
Flavor Notes:
Medium pungent and astringency, bamboo, light sweetness, hint of camphor, dry aftertaste, mild body, medium complexity / bitterness.
Best Infusion: 2nd infus.
Cha Qi: Medium but active.
Overall:
This was totally a different image I had then: http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=4410717173
Good young leaves. Presentable. Question about storage? Too dry? For a 3 years old young leaves without mellowing down the astringency?
Age-ability: flair.
Would I buy this tea?: Maybe. If I have more background on tea area and factory.
Yunnan Fengqing Mini-Beeng 2003 "12 zodiacs"
Leaf:
Broken young medium, little meat, leaves.
Heated Leaf aroma:
Dairy / hints of flora / grassy.
Water temp: Crab/fish eye.
Infusion and ratio:
6g in 150ml gaiwan. brief rinse, 30s rests, 20s, 20s, 30s, 30s, 60s
Liquor color:
Cloudy golden pale yellow.
Flavor Notes:
Moderate astringency, creamy, hay, hint of camphor, minty, clean aftertaste, mellow round body.
Best Infusion: 5th infus.
Cha Qi: Mild.
Overall:
A Good and Mellow 3 years old. Like the creamy / dairy character a lot. Young tree, low land harvested?
Age-ability: flair.
Would I buy this tea?: No.
Posts
4 comments:
The 12 zodiacs is definitely from young tree, I think, and harvested from farms from what way it seems. It's fairly mild and can be drunk now, but not something terribly good. I bought it mostly because I knew nothing then and it was not expensive :)
I never had a creamy texture before - Marshaln. Learn something every day : ) Thanks for the experience.
Leaving this Sunday to another tea adventure! Coming back on 1st week of August.
Ah, fun fun.
Will you go to China after this? Like I told you, I will be around from September onwards in Beijing.
Not in Sept. urhh.... Getting marry in Dec. my friend!
Post a Comment