Its nice to be back and have the holidays behind me for another six or seven months. Over the last few weeks I've received so many new teas and teapots, it was hard to know where to start. The weather was brisk and gray this morning, foreboding, with the vultures outside my front yard and all--who the hell knew there're vultures in the city? So I found myself leaning towards something black.The Zhen qu from Chado was part of a generous gift from Salsero of TeaChat. It is an interesting tea; small, fuzzy leaves that shed on everything, as you can see.
(Well I guess you can't see, because I can't get the damn pictures to open in a new window).
It is from Fujian (or Pan Yang, which I am told is simply and older name for Fujian), and the dry leaves smell like bai hao yinzhen. I brewed 3 grams for 3.5 minutes. It is a wonderful combination of two of my favorite teas, the yinzhen and pure-bud dian hong. Tastes tastes like Fujian bai cha with a touch of amber honey and a slightly dryer mouth feel.
Per Sal's instructions I experimented with 6 grams and 3 minutes. The honey becomes more pronounced, and an astringent bite creeps in. Overall the tea is gentle and flexible.
"Flexible," yes, that seems like the word for Chinese blacks in general. Perfect teas for beginners as they seem to tolerate almost any form of abuse.
ReplyDeleteThat is the fuzziest teabud nest I have ever seen.
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