Another day, another sucessful tea experiment. I put a generous ammount of leaf in my teaball, but I only let it steep for about 10 seconds. The result was pretty muhc perfect, with not even a hint of bitterness, and an amazing mouthfeel. I wouldn’t call it buttery, but it was a very smooth feeling which lingered on the hard palate for a good minute. The aftertate of walnuts was also fantastic, and I hand’t actually tasted it nearly this strongly in previous tasting for this tea. I can’t wait to see how this develops today.
The second infusion was setted for 15 seconds, but ti didn’t turn out quite as well. I think that upping the step time was a mistakes, since a bit of astringency is now present. The smoky/cedar flavor is a bit more prevalent as well. As the tea cooled, the astringency actually got more subtle, which is the opposite of a lot of my teas. I’m actually rather excited to see what will develop next.\
Third infusion, 15 seconds, but I let the water sit for about three minutes before pouring. The results is a smooth and surprisingly sweet cup of tea, with a resergence of the mouthfeel and aftertaste, as well as the development of an interesting fruity flavor. It might be orange like the description says, but it’s not that prominent yet, so I can’t tell. Anyway, this tea continues to impress with interesitg and delicious flavor developemnt, once more leaving me eager to see what else it has to offer.
Fourth infusion, same preparation as the third. I’m actually really pleased with the development of the orange flavor. It’s not terribly strong, but it’s very pleasant, and adds a lot of depth to the flavor. It should also be noted that the aftertaste is a bit like sparkling cider now, and lingers for at least three minutes on the hard palate. It’s remarkable how the small change in my preparation has yeilded an amazing new depth of flavor for this tea, especially now that the smokiness is fading, exposing the more more subtle flavors. I can’t wait to see what else it has to offer.
Fifth infusion, 20 seconds, cooler water. This tea can only be described as “subtle” at this point. Other than the juniper and hint of orange, the other flavors are very muted now. Also, the smoothness has changed, and it’s more like a kind of mineral or metalic smoothness, a change that has been gradually occuring over the last three steeps or so and has just finally finished. I’m personally amazed that this tea still has more development left in it, which is always a bonus.
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Try it without the teaball…
I probably should, and it would be even better to use a gaiwan, but brewing in one cup and pouring it into another tends to get a bit messy, and my mom yelled at me last time I did it…
When I get back to college this weekened, I’ll try it.
Investing in a finum brew basket will be worth it!
Thanks for the great idea! I’ll certainly look into it!
I loe following along with your steepings. So much fun! I alo second Bonnie’s brew basket suggestion- I think it’s my favorite “western” brewing implement.
Thanks for the positive feedback! Since you mentioned brew baskets as well, I will definitely be looking into getting one.
Better: http://amzn.com/B001713L84
Steep Western style, unconstrained in an open vessel, then decant through this device.
I rarely get on anyone’s case about equipment and technique, but tea baskets and tea balls significantly impact the quality in the cup.
Good suggestion, Jim!
When I use a brew basket, I use the large size, which fills up the whole volume of the cup I’m brewing in. As it is, I put the basket in a cup, the leaves float freely in the covered-cup-within-a-cup for the 2-5 seconds I’m steeping, and then I remove the basket and set it on it’s head/cover.
However, I agree that your suggestion this would be ideal if I had another smaller, glazed teapot (or cover-able vessel) OR if I were better at pouring without dripping everywhere (in which case, I would use a cup with it’s saucer on top). I will bookmark this, too, for when my gongfu strainer inevitably gets lost or broken.
I like Western Style also Jim, but for a smaller amount of
Pu-erh or quicker 20-30 sec. steepings in a mug, a Finum works well too.
I shouldn’t have said “Western” because that implies long steep times. I’ve just gotten so used to my gaiwan that I think of [non-yixing] tea pots as “Western”. Which I know is totally not true.
What I meant is steep in a vessel that is wide and open, regardless of how big or small, and then decant into a cup or mug. I have two beehive type pots that are, I think at most 8oz and may be only 6, that I use in this way when I want more than the 3.5oz I get from the gaiwan.
We have Finum like baskets and wide brew baskets (usually pulled out of cast iron kettles that some ninny thinks you’re supposed to brew tea in). Liz uses them a lot. Anecdotally, for myself, I find that they still constrain movement, and impact the cup.
I know what you mean…there’s no way I can do 5-6 steeps at 8oz each on a Pu anyway unless I dump most of each steep into a pitcher for having later cold (which I like).
So my 4oz clay Gaiwan or 6oz ceramic Gaiwan or PIAO 6oz is what I use when I review. BUT, when I’m just drinking a pot for myself and not reviewing…I sometimes go for 32oz and a big glass pot and steep longer and soak myself in puerh! (not literally but you know!) Pull out the bark and cover the pot with an old fashioned tea cozy and drink for a long while.
thanks for all the wonderful suggestions and tea wisdom. I’m personally leaning towards the brew basket (large size), since poouring from my cup to another seems to end with tea everywhere.
When I have more space/get an apartment, I’ll start looking tinto geting a more sophisticated setup (gaiwans, teapots, etc.) but for now it’s just not feasable.
Exactly Jim. Constrain movement….
Try it without the teaball…
I probably should, and it would be even better to use a gaiwan, but brewing in one cup and pouring it into another tends to get a bit messy, and my mom yelled at me last time I did it…
When I get back to college this weekened, I’ll try it.
Investing in a finum brew basket will be worth it!
Thanks for the great idea! I’ll certainly look into it!
I loe following along with your steepings. So much fun! I alo second Bonnie’s brew basket suggestion- I think it’s my favorite “western” brewing implement.
Thanks for the positive feedback! Since you mentioned brew baskets as well, I will definitely be looking into getting one.
Better: http://amzn.com/B001713L84
Steep Western style, unconstrained in an open vessel, then decant through this device.
I rarely get on anyone’s case about equipment and technique, but tea baskets and tea balls significantly impact the quality in the cup.
Good suggestion, Jim!
When I use a brew basket, I use the large size, which fills up the whole volume of the cup I’m brewing in. As it is, I put the basket in a cup, the leaves float freely in the covered-cup-within-a-cup for the 2-5 seconds I’m steeping, and then I remove the basket and set it on it’s head/cover.
However, I agree that your suggestion this would be ideal if I had another smaller, glazed teapot (or cover-able vessel) OR if I were better at pouring without dripping everywhere (in which case, I would use a cup with it’s saucer on top). I will bookmark this, too, for when my gongfu strainer inevitably gets lost or broken.
I like Western Style also Jim, but for a smaller amount of
Pu-erh or quicker 20-30 sec. steepings in a mug, a Finum works well too.
I shouldn’t have said “Western” because that implies long steep times. I’ve just gotten so used to my gaiwan that I think of [non-yixing] tea pots as “Western”. Which I know is totally not true.
What I meant is steep in a vessel that is wide and open, regardless of how big or small, and then decant into a cup or mug. I have two beehive type pots that are, I think at most 8oz and may be only 6, that I use in this way when I want more than the 3.5oz I get from the gaiwan.
We have Finum like baskets and wide brew baskets (usually pulled out of cast iron kettles that some ninny thinks you’re supposed to brew tea in). Liz uses them a lot. Anecdotally, for myself, I find that they still constrain movement, and impact the cup.
I know what you mean…there’s no way I can do 5-6 steeps at 8oz each on a Pu anyway unless I dump most of each steep into a pitcher for having later cold (which I like).
So my 4oz clay Gaiwan or 6oz ceramic Gaiwan or PIAO 6oz is what I use when I review. BUT, when I’m just drinking a pot for myself and not reviewing…I sometimes go for 32oz and a big glass pot and steep longer and soak myself in puerh! (not literally but you know!) Pull out the bark and cover the pot with an old fashioned tea cozy and drink for a long while.
thanks for all the wonderful suggestions and tea wisdom. I’m personally leaning towards the brew basket (large size), since poouring from my cup to another seems to end with tea everywhere.
When I have more space/get an apartment, I’ll start looking tinto geting a more sophisticated setup (gaiwans, teapots, etc.) but for now it’s just not feasable.
Exactly Jim. Constrain movement….