Haven't really written any tasting note the past year, so I decided to keep a small pocket journal starting this OX year. Did wrote tasting more often when I started this blog in the beginning, but somehow, got tired of it.... Why, perhaps when I started drinking tea in a tasting/evaluation model, it can go knuckle-head really fast. In other words, boring and uninspiring.... All I wanted is what I want in a tea with my expectation, over-control or even selfishness, and that's no tea drinking fun.
So, my 2 years of re-education, appreciation and humbleness hope will bring me closer to the light.
No Idea what this tea is, or the detail history... I think it is a high elevation oolong, and very old.... really well aged. Could be something more than 20 years? Looking at the leaves and smelling the dry tea, I decided to pull out my High Fired, medium thick walled Taiwanese pot.
Leaves: 1. From which vendor, farmer, source. Stéphane 2. Date of Harvest Unknown 3. Elevation Unknown 4. Soil based Soil not rock 5. Which area Lishan or Dong Ding 6. Kind Traditional Oolong 7. Fired level High 8. Bush age 30yrs +? 9. Grade medium high 10. breathing tea before brewing 1 week
Brewing vessel, water: 1. Water source Poland Spring 2. Aged or fresh Fresh 3. How you boil your water Electric 4. Temp. for the first 5 steeping Full Boiling 5. What kind of brewing vessel Taiwanese clay/high fired/15 yrs old 6. What kind of cup to drink from Small Japanese Sometsuke 18th Century.
Brewing Parameter: Amount of leaves / half pot Rinse time / Flush Set time / 3mins Infusing time / flush Height of water pouring / 9 inches hitting spots / rim
Result of the brew: Color / Bright Brandy Aroma / Chinese medicine. Chan (aged) smell Texture / Light, clean Mouth feel / Sweet and refreshing, hitting the sweet spot back of the throat Effects of the brew / Great mellow chi, like drinking a sheung aged puerh how many brews / 20s an on going
Weather: Drinking time of the day / Sunday, 40 degree, 2pm ish High/low humidity / 50s Rainy, Snow or sunny / Sunny with snow on ground, light wind.
Afternotes: 1st brew tasted like a vintage puerh, even smell like one. I prefer the effect of the brew after drinking and a nice dry cup smell, more then the initial front of mouth taste. 2nd brew is minty, clean and refreshing, with intense floral started to build up at the back or the throat 3rd brew is amazing fresh sweet prune. Floral, Youth, Pure high mountain shower, light but complex, magnolia flower, very fresh effects 4th on aged citrus peel and lingering sweetness.
Thanks again to Stéphane for another wonderful High Quality Taiwanese traditional tea.