87 Tasting Notes
So, apparently, this is the last of this particular tea. The plot where this tea is from has since been cleared as per gov’t orders to plant native trees.
I found my tasting notes from about a year ago.
I’ve brewed this tea many different ways, though my favourite is to probably use a far greater leaf to water ratio than i normally would, along with a far longer steep time than normal. For example, at one point I think I used about 12g tea in my 120ml gaiwan and steeped for a minute or two. Flavour overload
The tea stands up to it well.
Anyway, some general notes:
more buttery than vegetal
very creamy sweet and round on palate
high toned floral on palate as well
a lot of mid-palate umami
almost meaty when steeped longer
more nutmeg spice comes out in later steepings
Powerful yet still delicate
strong malty and baked potato, wood shavings. bit of something sweeter like marshmallow.
Palate is round, soft and malty with touches of smoke. as my morning tea, this is just fine, but not very complex.
Curious if this will change with time
Thought I’d review this again as we are tasting the 2016 vs the 2017.
2016: peppery and vegetal
2017: more intense aromas. creamed corn, floral and mild pepper
liquor and aroma
2016: bitter vegetal.
again very vegetal and peppery. high astringency
high astringency, but not as noticeable due to the creaminess/umami. bit of a lactic quality like a sour sausage
Overall, the 2017 is more floral, mouth-filling and balanced. whether this is merely due to being fresher rather than vintage variation unknown, but fun to compare.
Strongly aromatic dry leaf. rose, cardamom, candy cherry. All very bright, which carries through to tea. Tea liquor similar along with orane peel.
palate is light with more light cherry, slight eucalyptus, very mild malt and fine astringency.
perhaps lacking a little in mid-palate, but what an interesting flavour profile
Reminds me of some of hte HongYu teas from Taiwan.