This is a yancha from Jing tea shop. I waited a while to try this one because I wanted the flavors to even out.
I figured this would be a good plan.
The dry leaf smells as I expected it to.
Roasted cocoa notes dominate. A dash of cardamom urges for my attention as well.
The first infusion smelled of nutty caramel.
A faint astringency is paired with toasted caramel notes.
Not so complex. Straight forward.
The second infusion;
exactly the same.
The third infusion showed some variation;
grainy notes came to mind; barley.
It was sweeter than the previous infusions.
Sweet notes have turned into strawberry flavors.
The astringency remains present on the palate.
Toasty tones linger along side a light mineral aspect.
This is an end to the tea.
Sometimes it is nice to relax with a simple tea.
This was an experience like so.
I enjoyed the session very much, as I was dabbling with my aunt about the tastes and how we perceived them.
It is an interesting thing that one can taste so different from another.
I also managed to chip my pot in the cleaning process.
I figure it adds some character.
I also decided to keep this tea for a while and see what age does to it.
I may roast it once in a while as well.
Future posts most likely are to come.
Thoughts on China and tea
2 days ago