Monday October 9, 2006

I had a Wuyi tea today. I’m not sure exactly which varietal it is, and I am not at the point where I can tell yet. All I know is that it is heavily fired. It came in one of those tiny one-serving packs (this was a free sample we got when we went tasting). So as you can see, the leaves come out a bit broken because it had to fit in the small pack

I thought this is a bad way to pack Wuyi. It’s great for the ball-shaped oolongs, but not for these.

The first infusion of the tea had a charcoal like taste, which was just a hint too charcoal like, although still quite nice. The liquor is a dark orange. This, I think, is infusion 3

Overall, good aftertaste, so so aromas. I don’t know how much they want, but I didn’t like it THAT much. It was an ok tea. I prefer the stuff I have now. Although, perhaps it is because I didn’t have full control over brewing parameters (especially amount of leaves) so that might have been a big reason why I didn’t really like it.


Comments

Monday October 9, 2006 — 1 Comment

  1. Can I ask a question about brewing Wuyi? I see that you brewed it is a Yixing pot. Do you use this pot to brew only one type of Wuyi tea (say, Da Hong Pao), or do you use your pot to brew all rock oolongs in it?

    I’ve gotten conflicting answers, and as I’m awaiting a Yixing pot to arrive that I’ll be using for Wuyi oolongs, I want to make sure that I don’t mess it up.

    What do you think?

    steven

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