Tuesday, May 05, 2009
1. From which vendor, farmer, source: Teamaster
2. Date of Harvest: 1980
3. Elevation: High. Guessing 1200-1500+
4. Soil based: Soil/Rock
5. Which area: Dong Ding
6. Varietal. Hung Shui
7. Fired level: Traditional
8. Bush age: young
9. Grade: 1st
10. breathing tea before brewing: 3 days
Brewing vessel, water:
1. Water source: Poland Spring
2. Aged or fresh: 5 days
3. How you boil your water: Charcoal
4. Temp. for the first 5 steeping: Rolling boil, rinse, 1-5th brew.
5. What kind of brewing vessel: New Huang Long Mt. Purple zisha 1175 fired. 180ml
6. What kind of cup to drink from: Tall, 1900's Japanese China
Rinse time: Flash
Set time: 30 sec
infusing time: 15 sec/15s/20s then add 30 sec
Height of water pouring: stomach level
Hitting spots: side, till rolling leaves.
Result of the brew:
Color: clear, pale yellowish amber
Aroma: Maltose candy, Ocean, floral, minerals
Texture: full, clean fresh spring water
Mouth feel: sweet, roasted seaweed, floral, grain and fragrance malt. Not veggie and grassy at all.
Effects of the brew: lingering long sweetness, clean and refine smoothness, ocean breeze and High Mountain mist.
How many brews: 10+
Drinking time of the day: early Sunday Afternoon
High/low humidity: 75s% hum, low 60s temp
Rainy or sunny? Cloudy. mild and cool and light rain
This is so far the best among the 5 packs. A high quality, high mountain oolong. Clean, refreshing and comforting. I am enjoying this enormously, taking my time and thinking of the high mountain tea fields in Dong Ding. The dry moss smell rising from the rock next to a clean creek. Every characters I long for on a good quality high mountain tea, and the Maltose Candy! That hits my childhood memory. Thanks again Stéphane for such amazing samples.
As you can see there is a small sample next to the teamaster pack, which is from Brian Kirbis. It's breathing in my small onggi jar at the moment, and I can't wait for this Sunday to open it up.
Posted by toki at 9:17 AM