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Richard Kilgore

eGullet Society staff emeritus
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    Tea Tasting: 2009 Japanese Organic Kumamato Sencha Yabe Supreme

    in Coffee & Tea

    Posted · Edited by Richard Kilgore
    temp correction; add re parameters (log)

    Yes, I usually have a little something to say at the end. This time I thought I had nothing much additional to add to what you two posted. I am 3/4 the way through a second bag of this sencha and I love it. I have been brewing it in several Japanese teapots and have so far liked it best out of a 50 year old one made by the Japanese ceramic artist Kizan Shibaoka. But it has been delicious in all of them.

    I guess I could point out that the recommended temp on the yuuki-cha site is 70 C, which converts to 158 F rather than 150. This would make a little difference in the brew. I don't know exactly how much since I have not tried the lower temp.

    As usual, my suggestion is to brew initially at the tea merchant's suggested time, temp and leaf:water raio, and then make small adjustments to learn what happens to a series of infusions and what works best for you. This sencha works well for me at the suggested 158 F, 1 g leaf/30 ml (1 ounce) water, with a first infusion of 60 sec, second of 10 - 30 sec and third of 30 (sometimes longer). Pulling back on the second infusion will thin it out, but also may allow for a very nice fourth infusion.

    It's always interesting how much individual tastes can vary for the same leaf.

    What Tea Are You Drinking Today? (Part 2)

    in Coffee & Tea

    Posted

    First in my cup today was a MF Queen Victoria (second flush) Darjeeling from The Cultured Cup. Now sipping the delicious Organic Kumamoto Sencha Yabe Supreme from yuuki-cha.com featured in the current Tea Tasting & Discussion.

    What teas are you brewing in your part of the world today?

    Tea Tasting: Lao Ban Zhang Mao Cha Sheng Pu-erh

    in Coffee & Tea

    Posted

    I have known Greg Glancy for several years -- a presentation he once gave about a trip through the tea markets and farms of China and Tibet fed my growing interest in learning more about fine teas. Since then he has become a tea friend and we drink tea together and trade teas and tea stories from time to time. Greg and I spent severl hours of a Saturday recently drinking tea and selecting the tea for this tasting. We selected this Lao Ban Zhang Mao Cha Sheng Pu-erh because it's a great mao cha with a distinctive flavor profile. But it isn't everyone's cup of tea due to the bitterness: you'll either love it or hate it.

    Tea Tasting: Lao Ban Zhang Mao Cha Sheng Pu-erh

    in Coffee & Tea

    Posted

    This Tea Tasting & Discussion features an interesting young raw loose leaf pu-erh. eGullet Society member Greg Glancy at norbutea.com is providing free samples for three society members and myself.

    (Image used with permission of Norbutea/Greg Glancy.)

    LBZ_MaoCha_Spring09_Dry.jpg

    Here's some background on this pu-erh from the norbutea website. Used with permission.

    One of our producers in Xishuangbanna was able to get us a little bit over 2 kg of new harvest (Spring 09) Mao Cha from Lao Ban Zhang. Mao Cha means "semi-finished tea," and refers to the raw materials that are used in the manufacture of the various forms of Pu-Erh tea.

    The tea liquor is moderately thick and mouth coating with a very long finish. It tastes very fresh, green, vegetal and a bit bitter with slightly sweet undertones. The distinct "Hui Gan" (bittersweet aftertaste) of this tea seems to go on forever, and I have infused it up to 15 times so far before quitting.

    Steeping recommendation: Use a large Gaiwan, 150cc or bigger so you can add the leaves without breaking them. We recommend 5-7.5 grams per session using water just off the boil & very short (10 seconds or less) steeping times at first, increasing the steep times by about 5 seconds per steeping.

    About Lao Ban Zhang Tea:

    This particular tea came from a remote area near Ban Zhang Mountain in Southern Menghai County, south of Menghai City. These leaves are from truly ancient trees that are 400-500 years old, which were unfortunately heavily cut back and damaged during the Cultural Revolution. The good news is that in the 35+ years since those tumultuous times these precious trees have rebounded significantly and are producing excellent quality Pu-Erh.

    It is thought that many of the most highly prized vintage tea cakes from the Menghai Tea Factory were at least partially made of Ban Zhang Mao Cha, so tea from the ancient trees in this area is quite possibly the most sought after and highly prized Pu-Erh tea on the market. Aside from this historical value, Ban Zhang teas have a completely unmatched flavor profile. The taste can best be described as strong and bitter with an appreciably sweet and lingering aftertaste.

    The three free samples are available to members who 1) will do at least one gong fu cha brewing session from the sample, 2) will report on their experience and participate in the discussion, and 3) who have previously posted at least ten (10) substantive posts (simply a matter of questions, answers, comments that add to discussions) in the Coffee and Tea forum. The 10 g sample is enough for one or two gong fu cha brewing sessions with up to 15 infusions each.

    Preference will be given until midnight (EDST) Wednesday, March 31st, 2010 to those who have not participated in the last two tastings.

    As always, everyone is welcome and encouraged to participate in the discussion, whether or not you receive a sample.

    So, please PM me now if you would like to receive one of the the free samples and participate in the tasting and discussion.

    Oolong Teas: a complex world between green & black

    in Coffee & Tea

    Posted

    Yesterday I tried re-brewing one of the above Aged TGY Oolongs, the one from jingteashop.com. This time I did it with a higher leaf:water ratio - 2 g to one ounce water instead of 1.5 g.

    Much improvement in an already tasty aged Oolong. This appears to be the sweet spot for this one. I'll try the other two over the next week or so and report back to see if I can get a similar improvement.

    I re-brewed the Norbutea.com aged Oolong this evening and it is also improved by brewing at the higher ratio, but not sure if these parameters are the sweet spot. Like the third infusion the best.

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