Korea Green tea

"Spring Under Heaven" Green April Harvest '06. From Ol Mun Tea House. Seoul.

A Starting Point for my long adventure....

A 19 C. Choson Dynasty 9 Panels Calligraphy, written by Master Lee (1770-1845). Reflecting a sing/poem for the 9 valleys of Wuyi Mountain in Fujian. National Museum of Korea.

A Darjeeling 1st Flush

A Gopaldhara Estate Darjeeling April '06 / 1st Flush. The most beautiful Darjeeling I have encountered....
Bouquet of Clover, jasmine, rose nectar, Champaign/ Muscatel like aroma, sweet and fragrant, smooth and with complexity. Sublime! No bites or bitterness compared to even a high grade Darjeeling. A Candy of High mountain India tea.

Experimenting on older bushes. This is still a developing specimen with Chinese tea making influence. Initial smell and taste like a Competition grade "Oriental Beauty". Pure Heaven. Infused 5 times!

Xiaguan 2006 Baoyan / Xiaguan 2005 Nan Zhao

Xiaguan 2006 Baoyan Mini-Beeng
Leaf:
Broken medium leave. Many long / medium stems. Machine pressed.
Heated Leaf aroma:
Smoky bacon / meaty.
Water temp: Crab/fish eye.
Infusion and ratio:
6g in 150ml gaiwan. brief rinse, 60s rests, 20s, 20s, 30s, 60s, 60s
Liquor color:
Medium clarity, golden pale green.
Flavor Notes:
Smoky, Medium pungent, mild body, flat finish.
Best Infusion: 2nd.
Cha Qi: lacking.
Overall:
A quiet/mild specimen. Commercial bing, low land machine harvested.
Age-ability: poor.
Would I buy this tea: No.

Xiaguan 2005 Nan Zhao raw beeng
Leaf:
Broken medium leave mixed with young leaves. Short small stems.
Heated Leaf aroma:
Mild Smoke, seaweed, grassy, corn.
Water temp: Crab/fish eye.
Infusion and ratio:
6g in 150ml gaiwan. brief rinse, 60s rests, 20s, 30s, 30s, 60s, 60s....
Liquor color:
Medium clarity, light amber golden.
Flavor Notes:
Grassy, medium tannis/pungent, seaweed-high mountain oolong character. Later steeping: Numbing lips, bitter sweet finish.
Floral. Medium body and good complexity. Cider wood, clean & sharp on tongue, moisturizing & sweet throat.
Best Infusion: 3rd onwards.
Cha Qi: Good and calming.
Overall:
My favorite so far beside the clarity! A high mountain harvest/semi-wild specimen? Great layers, not overwhelming but complex. Very enjoyable and relaxing. Could be aged better?
Age-ability: Good
Would I buy this tea: Yes. How much and which area?

2005 Menghai First Grade / Mengku Rongshi

Menghai 2005 First Grade Raw Bing
Leaf:
Small oily leaves, a young May harvest?
Heated Leaf aroma:
Sweet / smoky / hint of woody / oak.
Water temp: Crab/fish eye.
Infusion and ratio:
6g in 150ml gaiwan. brief rinse, 90 sec. rests, 15s, 20s, 20s, 30s, 60s
Liquor color:
Bright / Good clarity, light golden yellow with hint of green.
Flavor Notes:
Refreshing! Strong astringency, grassy, mild smoky, floral, medium sweetness, hint of fruit, bitter / minty aftertaste, light body, medium complexity. Strong tannis, consistent strength.
Best Infusion: 6nd infus. onwards to become smooth.
Cha Qi: Medium.
Overall:
Good active quality leaves. Flair Young buds. Very bitter mouth feel carry thru throat and aftertaste.
Age-ability: Good.
Would I buy this tea: Too young to judge. lack of complexity? A little too bitter because of Sun exposure? Should wait 3 years and see development.

2005 Mengku Rongshi Green Label Mini-Beeng
Leaf:
Young small/medium leaves. Machine pressed.
Heated Leaf aroma:
Mild sweet smoke / hint of wood-chip / camphor.
Water temp: Crab/fish eye.
Infusion and ratio:
6g in 150ml gaiwan. brief rinse, 90 sec. rests, 15s, 20s, 20s, 30s, 60s
Liquor color:
lacking clarity, light golden amber.
Flavor Notes:
Wood-chip. Mild stringency, veggie, lots of floral, medium sweetness, refreshing / cool aftertaste, long sweet finish with clean, cooling back of throat. Mild complexity/strength.
Best Infusion: 4th infus. less bites and sweet aftertaste.
Cha Qi: Medium.
Overall:
Smell smoky but no smoky taste. Good floral and lingering sweet cool aftertaste. Very pleasant young bing. Clarity problem.
Age-ability: flair.
Would I buy this tea: Too young to judge.If the floral faded in time, then what character will replace?

2003 King Biscuit / 12 zodiacs mini

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.