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2020 ma tou yan rougui from daxuejiadao

Drinking Father's Love from @Ethan Kurland:

What a treat, its a sweet and tangy tea. It has depth and complexity.
I was getting a berry note I'm not familiar with, orange peel, white pepper, and some strong qi.
This is a great example how good material, good roasting and age transforms into a great tea!
I was in Father's arms as he rocked me to sleep.
Father's flavors never got weak even after many rounds. I'm the one who got weak as I could feel my eyelids fluttering
and now I need a nap

Great experience!!

Morning yancha; zheng tai yang (正太陽) cultivar from Hui Yuan, brewed in a little Chaozhou pot. I've been brewing this as well as the zheng tai yin (正太陰) cultivar on and off for a little while now; it's been my first time trying either of them.

Learning about cultivars like this that I've never encountered before reminds me of how much there is to learn about yancha. Thankfully, this learning process is fun and delicious.

Andrew

LeoFox wrote: ↑

Thu Sep 15, 2022 12:26 pm

Ma tou yan ( horse meat)

"Horse head cliff/peak" no? Named after the shape of the leaves I believe.

Or I'm the case of the abbreviation "Ma (tou yan) rou (gui)", "horse cinnamon".

Sounds delicious from your notes btw.

Balthazar wrote: ↑

Fri Sep 16, 2022 12:58 am

LeoFox wrote: ↑

Thu Sep 15, 2022 12:26 pm

Ma tou yan ( horse meat)

"Horse head cliff/peak" no? Named after the shape of the leaves I believe.

Or I'm the case of the abbreviation "Ma (tou yan) rou (gui)", "horse cinnamon".

Sounds delicious from your notes btw.

It is quite good - and at 22$/8g, I feel a decent price to quality ratio even though expensive.

I said horse meat because rou sounds like the word for meat in Chinese- so there is also ox meat or beef from niu Lan keng and dragon meat from jiu long ke - a common kind of play on words.


Brewed the last 2g in same pot with western parameters worked well too

Spring 2022 lightly-roasted shui xian oriental beauty from Tao Yuan, Fu Xing.

Very nice... the roast is subtle and seems to integrate very well with the flavours. It tastes very elegant and fresh, with a long aftertaste. Flavours tend to start more floral and become more deep and fruity, but with little hints of spices and such that I tend to associate with shui xian.

Andrew

Tillerman's Winter 2020 Lishan.

One of the reasons why I don't drink fresh high mountain tea very often, despite enjoying the style quite a bit, is that it just takes me forever to get around to drinking it, regardless of how good it is, and then I need to finish the packet quickly.

But I have had fun with this tea recently, playing around with different pots and different parameters, as well as just enjoying the tea itself. This reduction-fired pot really seems to emphasise a feeling of freshness and vibrancy, as well as the nice long aftertaste.

Like most high mountain tea, to me this feels particularly well-suited to drinking on a cool, breezy afternoon under a clear blue sky.

Andrew

Andrew S wrote: ↑

Sun Sep 18, 2022 8:31 pm

Tillerman's Winter 2020 Lishan.

One of the reasons why I don't drink fresh high mountain tea very often, despite enjoying the style quite a bit, is that it just takes me forever to get around to drinking it, regardless of how good it is, and then I need to finish the packet quickly.
......

Gaoshan in an opened packet won't stay in peak condition for > 3 weeks but is not useless. Not at its most delicious state, leaves can still produce a delicious cup especially when leaves were originally terrific.

Ethan Kurland wrote: ↑

Mon Sep 19, 2022 12:07 am

Gaoshan in an opened packet won't stay in peak condition for > 3 weeks but is not useless. Not at its most delicious state, leaves can still produce a delicious cup especially when leaves were originally terrific.

Perhaps I should have been clearer; this one was opened within the last... two weeks, I think. It had just been left lying around for a while. And as you and others have mentioned, that is not always a bad thing: viewtopic.php?f=13&t=2332

But it is just that, now that it's open, I feel like I'm running a race to finish it. I'm sure that this is nothing new to gaoshan or green tea drinkers, but I have been ruined by old puer.

It did have an interesting bit of evolution in the days after being opened, though, but I can't be all that specific, since I was also experimenting with how to brew it best. For me, this one seems to enjoy being pushed a little bit harder than usual (like a lot of good teas).

I'm now brewing it in a big duanni pot and big duanni pot pitcher combination, mostly because I feel lazy, but also because it gives a different presentation to the same tea; sweeter, creamier, more floral, broader, less linear.

Andrew

Andrew S wrote: ↑

Mon Sep 19, 2022 12:28 am

but also because it gives a different presentation to the same tea; sweeter, creamier, more floral, broader, less linear.

Yes! I love Duanni/Lüni for this kind of teas.

First Flush Darjeeling Oolong from Oaks Tea Estate, an organic tea garden situated in Sonada Valley. Typical Darjeeling astringency, not overly complex but pulling a pleasant apricot flavour throughout the infusions.

Farmerleaf Menghaitian 'black' oolong, which was prepared yesterday but it was such a busy day that I did not finish off my smaller tea thermos and start on this larger one. So it has sat overnight, is still pleasingly warm, and delicious.

Hui chun 2018 ban tian yao "full roast" from essence of tea brewed strong.

Daxuejiadao 2018 tieluohan full roast.

Oriental beauty in an equally beautiful orange beauty - make orange great again!