Backlog April 30th -
So this note is actually for the 2016 Spring Tea.
6g/100ml gaiwan, 200F – smells buttery
rinse – floral, faint sweetness. I let it sit here a minute for the leaves to start to open.
15s – slightly sweet, soft florals, delicate taste, not sweet like sugar, but honeysuckle or clover
25s – pushed it more timewise and it turned vegetal and buttery
I dropped back to 15s and it returned to floral sweetness but was still pretty faint. I did a couple of more steeps at 15s. It’s a pretty delicate tea and I feel the need to play around with the temperature so more to see if there is a sweet spot. It’s not as nearly strongly flavored as I expected given the tea style versus the other two I’ve had.
It’s got staying power since I’m 5 or 6 steeps in but the flavor’s are delicate.
I tried raising the temperature to boiling just to see what it’d do, but the flavors are not significantly different. I need to play with this some more.
Flavors: Floral, Honeysuckle, Sweet