I've been meaning to post about this for a while but being the last 2 weeks of classes, times have been very busy. I was asked to record a more "scientific" (as I define it) description of what I do when I pour tea. This should be good since I am doubtlessly making endless mistakes when I pour tea for myself at home...all starting with the heat of the water and length of steeping time.
Something I am concerned about is burning, or bruising the teas. I worry about using water that is too hot that will negatively affect the leaves, but more specifically, I am worried that I won't be able to tell the difference....alas, I suppose it is something that, like with anything, takes time to learn.
Golden Buddha Hand Notes:
Morning, 8am. Sunny outside-upper 40's, low 50's (I forget the specific day, but I believe this was on Tuesday, April 12th)
Warmed gaiwan and cup with near boiling water.
Warmed dry leaves: fresh, very green and young
Rinse: waited a bit before rinsing but only let the water sit for a few seconds
1st steep:
- 10 sec (water very hot)
- leaves already opening
- flavor weak but young, eggy
2nd steep:
- cooler water
- 15-20 sec
- stronger flavor- eggier, astringent
- flavor affects upper palate
3rd steep:
- still cooler water- longer steep
4th steep:
- reboiled water
- steeped for 10 sec
Appears to be more flavor with cooler water and longer steep. This would make sense however, since this is a younger leaf, and thus, is more gentle...
Since then, I have been steeping the leaves overnight and drinking the cool tea in the morning. Refreshing!
Nice : ) ~ Toki
ReplyDeleteWas this more of the kind of notes you were looking for?
ReplyDeleteAlso, Dae had me steep a white tea on Monday. Right now I forget the name, however she told me it was a good learning tea since one can readily taste changes and different notes within the leaves as different elements are changed when making it.