I will be looking to see if they have any assam locally here and experiment. Doubt it I’ll come up with the same taste as Edinburg company though, even Taylor’s Scottish blend is not the same. It’s something special about it, at least to me.
What Black Are You Drinking
You are likely to come up with something vastly better using whole leaf. These blends tend to use pretty low grade stuff.
Japanese black tea from Ashikita, benifuki cultivar, 1st flush
I tried this one in the summer and it felt like it was too astringent for my taste, same brewing temp and utensils.
Decided to give it another try today and complete different tea.
Aroma : very sweet vanilla
Taste: acacia honey mild astringent almost pleasant and very very long after taste.
Don't know what contributed to the change but absolutely loved it.
I tried this one in the summer and it felt like it was too astringent for my taste, same brewing temp and utensils.
Decided to give it another try today and complete different tea.
Aroma : very sweet vanilla
Taste: acacia honey mild astringent almost pleasant and very very long after taste.
Don't know what contributed to the change but absolutely loved it.
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Summer 2020 wuzhilan from La La Shan, brewed in a big zini pot earlier today before trying it again in a small zhuni one.
For me, hongcha seems appropriate on cool wet days like today. I'll probably drink a bit less of it as the weather starts to turn hot, but I'm sure that I'll find the time to drink nice examples nonetheless.
Andrew
For me, hongcha seems appropriate on cool wet days like today. I'll probably drink a bit less of it as the weather starts to turn hot, but I'm sure that I'll find the time to drink nice examples nonetheless.
Andrew
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Ethan Kurland
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After reading the first quote, I did not expect to be reading the second one. "Almost pleasant" usually means, somewhat unpleasant which usually = the tea is not absolutely loved.
well I like weird stuff, and yes, it was almost pleasant, meaning I looked for that taste again in the next sip. ( plutôt agréable - I meant) Either things get lost in translation or I am not a talent in expressing tea notes am I hehe
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Ethan Kurland
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I like that phrase. Of the few French phrases I remember, suddenly I believe I comprehend....
Sometimes the most interesting tastes are not the easiest to enjoy for me. I get alarmed by a characteristic that is a bit "too strong" or seems not to belong w/ other flavors of the tea; yet, if the "troubling" part, that is what does not allow me to drink most calmly, was not present; then, the experience would be greatly diminished.
I think you wrote well. Thanks.
Last edited by Ethan Kurland on Tue Oct 25, 2022 8:11 pm, edited 1 time in total.
I think that I started to appreciate a little while ago that some of my descriptions of flavours and aromas may be accurate enough most of the time, but yet may give a very different kind of impression to someone who isn't me (and vice-versa for anyone else's descriptions that I read).Ethan Kurland wrote: ↑Tue Oct 25, 2022 8:20 amSometimes the most interesting tastes are not the easiest to enjoy for me. I get alarmed by a characteristic that is a bit "too strong" or seems not to belong w/ other flavors of the tea; yet, if the "troubling" part, that is what does not allow me to drink most calmly, was not present; then, the experience would be greatly diminished.
I detected 'pumpkin' in the last infusions of a tea a few days ago; it sounds awful (perhaps less awful to people from pumpkin-eating jurisdictions), but it was quite lovely within its own context. It just sounds very odd, but it tasted nice.
I have also misunderstood what some people meant when they used a certain flavour to describe a tea, intending it to sound bad, and yet making me think that it sounded quite nice. I think things like 'smoke' or 'coffee' can be accurate descriptions, but can mean very different things to different people who aren't having the same tea at the same time together.
I think that whisky may have affected me (so to say), because that's a world in which there's nothing necessarily wrong with something that tastes or smells like 'wax', or 'wet dog', or 'the ocean', so long as it works well within its context. But that's the kind of thing that's hard to describe in words, and even harder to describe through the internet.
I've been trying to think about how best to describe some hongcha that I've been trying, without sounding too repetitious, but I think that I need more experience before I can do so.
Andrew
true true!... I stay clear of smoke or camphor description. simply not my kind. Just very recently I was having some tea with a friend and she had served me a tea that mind you was described as having camphor notes. Before I knew that detail, I could have never imagined that camphor was the main description of the tea. ...Well, I had a good chuckle afterward. Tea was good, I can reproduce the camphor taste in my memory but it was not the camphor taste that I imagined it would be.
As far as dirty socks taste or wet dog, that is why I am so scared to try any puehr. One day maybe...I have some puehr I never opened
but no day has been enough courageous for me to dive. Mind is a powerful thing
As far as dirty socks taste or wet dog, that is why I am so scared to try any puehr. One day maybe...I have some puehr I never opened
but no day has been enough courageous for me to dive. Mind is a powerful thing