Become A Flavor Explorer!
Posted: Sat Feb 22, 2020 8:36 am
Why do our teas taste differently one from the other? What difference does elevation make? How does roasting alter the flavor of a tea. Do levels of oxidation really affect flavor? These are questions to which we all seek answers and Tillerman’s “Flavor Explorer” selection can help us get there.
We have selected six different teas: 3 gaoshan (high mountain) and 3 Dong Ding. The three gaoshan teas are all oxidized to about 20% and are not roasted. But each comes from a different elevation: the Alishan is grown at 1300 meters, the Cuifeng at 1800 meters and the Lishan at 2200 meters. Explore the differences in aromatics and mouth feel that these teas offer as you “climb the mountain.” Go back and forth among the teas. What can you discover?
Next, compare these unroasted teas to a Dong Ding that also is oxidized to roughly 20% but has been roasted. Notice the distinct character that roasting brings to the equation. Follow this with an examination of another Dong Ding that is roasted to the same level but has a much higher oxidation (about 33%.) Notice how this higher oxidation affects the complexity and balance of the tea.
Finally, taste a highly roasted Dong Ding. This tea is also oxidized to about 33% but has a much higher roast level. How do we perceive that both “on the nose” and “in the mouth.” For a little added fun, now go back and taste the first three teas. Are your impressions the same? Are the contrasts clear?
This offering includes .5 oz (14 g.) of each tea – 3 ounces in all. That’s easily enough for two full sessions with multiple infusions at each. Expand your horizons; become an intrepid flavor explorer! https://tillermantea.net/product/the-flavor-explorer/. Tea Forum members receive a special $3.00 discount on the regular price for this selection; simply enter the coupon code Tea Forum at checkout.
On March 10th at 9 a.m., PDT, noon EDT, we will be able to join together on this thread and discuss what these teas have taught us. In order for everyone to be ale to taste the teas in time for the discussion, Tillerman must receive your orders by March 5th for US orders and March 1st for orders from all other countries.
As to brewing, I am a firm believer that there is no such thing as "brewing instructions." There are, however, suggestions on where to begin. These suggestions are for a gong fu style brewed tea.
Use a gaiwan or small yixing pot for brewing.
For all of the teas use about 6 grams of leaf for each 100ml of water.
Use boiling water to brew all of the teas.
For the 3 gaoshan teas try an initial brew of about 25 seconds. Cut this back to 20 seconds for the second brew and then adjust the time upward in 5 second intervals for subsequent infusions.
For the Dong Ding teas, use the same procedure but start at 35 seconds for the initial brew and then 30 seconds for the second infusion.
Adjust any times to suit your tastes.
I hope you will find this to be an interesting learning experience and I look forward to the discussions on March 10th. If, in the interim, you have any questions you may reach me at: david@tillermantea.net.
We have selected six different teas: 3 gaoshan (high mountain) and 3 Dong Ding. The three gaoshan teas are all oxidized to about 20% and are not roasted. But each comes from a different elevation: the Alishan is grown at 1300 meters, the Cuifeng at 1800 meters and the Lishan at 2200 meters. Explore the differences in aromatics and mouth feel that these teas offer as you “climb the mountain.” Go back and forth among the teas. What can you discover?
Next, compare these unroasted teas to a Dong Ding that also is oxidized to roughly 20% but has been roasted. Notice the distinct character that roasting brings to the equation. Follow this with an examination of another Dong Ding that is roasted to the same level but has a much higher oxidation (about 33%.) Notice how this higher oxidation affects the complexity and balance of the tea.
Finally, taste a highly roasted Dong Ding. This tea is also oxidized to about 33% but has a much higher roast level. How do we perceive that both “on the nose” and “in the mouth.” For a little added fun, now go back and taste the first three teas. Are your impressions the same? Are the contrasts clear?
This offering includes .5 oz (14 g.) of each tea – 3 ounces in all. That’s easily enough for two full sessions with multiple infusions at each. Expand your horizons; become an intrepid flavor explorer! https://tillermantea.net/product/the-flavor-explorer/. Tea Forum members receive a special $3.00 discount on the regular price for this selection; simply enter the coupon code Tea Forum at checkout.
On March 10th at 9 a.m., PDT, noon EDT, we will be able to join together on this thread and discuss what these teas have taught us. In order for everyone to be ale to taste the teas in time for the discussion, Tillerman must receive your orders by March 5th for US orders and March 1st for orders from all other countries.
As to brewing, I am a firm believer that there is no such thing as "brewing instructions." There are, however, suggestions on where to begin. These suggestions are for a gong fu style brewed tea.
Use a gaiwan or small yixing pot for brewing.
For all of the teas use about 6 grams of leaf for each 100ml of water.
Use boiling water to brew all of the teas.
For the 3 gaoshan teas try an initial brew of about 25 seconds. Cut this back to 20 seconds for the second brew and then adjust the time upward in 5 second intervals for subsequent infusions.
For the Dong Ding teas, use the same procedure but start at 35 seconds for the initial brew and then 30 seconds for the second infusion.
Adjust any times to suit your tastes.
I hope you will find this to be an interesting learning experience and I look forward to the discussions on March 10th. If, in the interim, you have any questions you may reach me at: david@tillermantea.net.
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