Wednesday, July 29, 2009
Looking back to my tasting notes, I found that I have more than 4 different styles developed over the years (my first style). I don't know which one I prefer or my audiences prefer, perhaps it depends on the tea? The latest style was "borrow" after the modern bible of puerh tea by Mr. Tang. I like the to-the-point and in-short information format, listing all the most important elements during a tea judging process in China.
I wish to start a regular tea tasting report on more popular tea here (hopefully once a week?), so that I could build a good tasting archive, and a 'reference base' to share with other Tea Passagers.
Hmmm... what tea should I start to dedicate to the idea? A more unusual one I think, thanks to Brian for his kind gifts: A Wang Mingyi Zen Brick from zenandtea.com.
6.5g in 120 ml pot. Crab eyes boiling.
30s rinse. 1 min rest.
30s steep. 2 min rest to 2nd brew.
3 min steep and push on 3rd brew.
Overnight brew on 4th.
It's an interesting puerh. More like a red puerh than raw pu. The high oxidation process completely changed the natural flavor of a lincang. Frankly, it is something I have to get used to.... very much like another cake I had in the same process:
I think this process might be too rough on the mao cha, exhausting the essence of its natural characters thru high oxidation, making it flat, aired-out and one dimension. Hope that this is not the trend for puerh to come, the result was a easier to drink raw puerh. Down side is it changes the profile of the tea. Maybe aging could have a different outcome, adding back the complexity?.... but then what's the point?
Posted by toki at 10:11 AM