The dry leaves appear standard, uniform in size and shape, varying in color from brown to khaki. Once again after rinsing their is a sweet, sausage-esque aroma.I like to bully shu a bit when it comes to brewing it, try to get the strongest, most flavorful infusion without the tea turning on me, so I used 10 g/150 ml for 25 seconds. The liquor is a rather dark brown nearing black, and I wondered if I pushed it too far.
Yes. Yes, I did. There is an acidic bite similar to a coffee that has been poorly brewed. I can taste the "meat" I picked up in the aroma.
I scaled down the steeping time to 10 seconds, then 8 seconds after that. The tea is decent, smoother now, but I can't pick up on anything. Either it is too nuanced for me, or I fried my taste buds with the first batch, or both. The fourth steep developed an astringency that was less noticeable as the tea cooled, and it was sweeter. I went for a fifth steep, but I had to go help Molly hang some Christmas lights, so it went untouched, ending the session.
It was a good tea, but I think I was too rough with it. I'll be more gentle next time.
3 comments:
This one is actually just a cheapy that surprised me. I got it from Serenity Art, half a pound for $20. It's not exactly amazing, but it's very good as an everyday shu. It's from 1999. I'll have to send you some of their other stuff one of these days as well :)
heh...I was just skimming through and was going to say something about how artistic your photography's gotten as of late...but then I saw the netflix envelope. Minus 10 points for style, plus 50 points for sheer hilarity.
lol, thanks mary.
I liked that picture because its the two things I spend the most of my free time on, tea and netflix.
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