Samples are from iTeaworld, unless otherwise noted. I have a very sensitive palette to astringency because of tannins/unoxidized catechins, the slightest astringency can completely dry out my mouth. So, if I have to, I will modify brewing even if it's "against the rules" for my safety.
Blended Da Hong Pao: This is where I started for both Hybrid and Gongfu, and it didn't go well, so this will get a redemption arc now that I know, at the least a better idea, of what i'm doing. (Osmanthus is at the bottom of the post for comparison)
Qidan Da Hong Pao: This was successful with the Hybrid, and the invasion of the synesthesia/hyperphantasia imagery. It was interesting, getting the imagery, but now I just want an average tea experience. Did 5 total infusions, but because of driving late at night I couldn't allow focus on the imagery.
[the imagery is involuntary and be dependent on stress. It's like if you're really focused on something and then the moment you take a sip, that focus is intensely replaced because your mind is focused entirely on the imagery. Same way with driving, you're trying to focus on the road and instead you're getting bombarded with imagery, and then you're trying to ignore it that the only relief is vague ghosting imagery and it doesn't go away]
Queshe Da Hong Pao: Further success with both brews and since I wasn't driving late at night, I did 6 total infusions on the hybrid brew, and the Gongfu, I was able to distinguish between mineral and astringency.
Aged Tree Wuyi Shuixian: Shows that I'm still learning, and I changed the water ratio for the Gongfu which has prevented astringency from appearing as frequently. This time the imagery during the Gongfu session was much stronger than usual. This was before the 4+ infusions, so it didn't get the chance for more.
New Growth Wuyi Shuixian: A reminder that astringency is the make or break for certain ways of brewing and those first infusions in a Gongfu session tests my patience to figure it out. With the set that I do have, i found that below boiling is better. Also, successful 12 infusions using hybrid method for a week, brewing 1-2x a day. The notes for them aren't there because of stress in effect from a very busy work week.
Gongfu: 6.8 oz cap travel gaiwan, ninja kettle for temp control, 5g sample, somatic intuition timing (I don't even look at the leaves, I just go with the flow), tea samples from Wuyi Rock Collection sampler by iTeaworld, quotations is mental imagery. Still new enough not to know what I'm tasting but I did try to explain it, even though it probably doesn't make sense. Italics is tasting notes.
1st-3rd steeps are 100C/212F, 4th-11th steeps are 98C/210F.
Prewarm aroma: nutty, "floral white buds of a tree in spring"
1st steep: Astringency "dirt road"
2nd steep: slight astringency "looking up to mountain from dirt road -> stepped/tiered vegetation pools" smoothed out from astringency, not quite mineral-like but smooth, languid "clouds around a mountain range but a single mountain peak front and center"
3rd steep: purposeful, little sweet but sweet-bitterness of dark chocolate "grassland cut through by dirt road toward forest cluster of the same tree" edged off from sweet-bitter to sweet-cooling but not peppermint cooling nor sugary "thick underbrush, surrounding individual trees, with fern like growth -> into forest and leaving"
5th steep: "root system leaf -- wide almond shape" sweet fibrous strands -- interior flesh of a stem "ground level bush with vines wrapping around the trunk of a tree of 10-20 years" mild nutty -- like unsalted pistachio nut
6th steep: savory mouthful, slight caramel-like [tingling under the tongue?] "caramel-nut candy -> gentle breeze along tree tops -> low altitude -> outside nap weather"
7th steep: "gentle incline into significant climb but not a sheer incline -> high mountain" savory, balanced between damp and soak "high mountain tree like it was the first significance to a beginning sequence" slight mineral but hardy plant-y "craggily cliffside with surprising amount of vegetation but not overgrown, fades off in higher elevation"
8th steep: back of the throat sweet, sugary teeth rotting but not overpowering, savory "constant movement from open grassland dirt road up towards tree line weaving in and out until there's a stepped/tier vegetation pools under open sky facing away from the mountain. If mountain peak is north the tiered pools are west/northwest, but mountain supplies the water -> looking down from sky view"
9th steep: lingering sweetness "night time grass field fireflies, gentle breeze through grass -- knee to waist high -> altitude low oxygen" [not suffocation, slow meditative breathing that calms the body and mind]
10th steep: faint ghosting flavor
11th steep: roast smokey "nut shells around a doused campfire" right amount of lingering flavor as a send-off but not enough flavor to say there's more to the leaf
[while still questioning the 11th steep]:
The leaf that grows fresh
Lingers after falling
But it does not conclude
Until it returns to earth
Like a rainstorm brings growth
Yet it still drowns what's old
To revitalize the seeds below
Restarting the cycle anew
[Custom Brewing Technique (Still in testing)]
First notes: "tree clusters"
Second notes: "atmosphere -> airy -> skyline with tree cluster landscape, vegetation ground with patches of black soil -> of mountainous range -> looking up into mountains from below"
[Extension test lasted 12 Infusions over the course of a week, steeping 1-2x per day]
Sample 1) Custom brew technique
Sample 2) Gongfu brew
Sample 3) Custom brew technique + Extension Method test [Stress can limit imagery to the point of nonexistence]
Gongfu: 6.8 oz cap travel gaiwan, ninja kettle for temp control, 5g sample, somatic intuition timing (I don't even look at the leaves, I just go with the flow), samples from Wuyi Rock Collection sampler by iTeaworld, quotations is mental imagery.
1st steep: Astringent (half-filled vessel) [may have been my fault for too long steep]
2nd steep: slight astringency into mineral "cave slate"
3rd steep: mineral (full filled vessel) "Brown vine roots in rock, tallest tree in a forest, thick round trunk, dark wood but lighter bark, thick branches, reaching into canopy, cooling summer, thick roots curving up then down into the ground"
4th steep: mineral, not sweet (3/4 filled) "many layers of different soil, modified by man in a squarish shaped portion, two layers down is natural and then old forgotten soil into bedrock. Fresh water, either spring or rain in a stone bowl, not man-made"
5th steep: (3/4 filled) "water drip in a puddle, ripples in a water carved cave pool, slow drips"
6th steep: (3/4 filled) "fall leaf litter, grainy boulders scattered around the land, moss low on trees, shorter trees about half the size of the main one. Tight clusters scattered amongst open sparse forest" [got my mother to try this and she approves]
7th steep: "rocky water run-off down a hill, gentle slope, possibility of growing into a waterfall"
8th steep: slightly sweet "floral-type vegetation, wild flower-grass, slight petrichor as if rain was coming, after recent rain storm, misty area humidity after a refreshing storm. Person standing on a boat on a river?"
9th steep: fall back into mineral "fall fighting off winter but still that lingering summer warmth of fall coming in with a chill" [my mother humored me and tried this one, and when I asked if she could tell a difference, she just said that she liked this one compared to the last one…was shocked when I told her it's the same one just a later infusion, and then I tried to explain the how, but I couldn't find the words to explain]
10th steep: "person standing on a boat on a river, moving boat with a long stick"
11th/12th steep: was same mineral as last two, figured that it was the end of the leaf life
[Custom Brewing Technique (Still in testing)]
First Infusion: "Moisture slate rock, the kind that falls apart easily -> Chilly, wet, hoodie walking in a forest with leaf litter and small rocks with felt moss with mid-dark brown wet soil -> passing clouds in the sky -> Cave in the ground"
Second Infusion: "Roots growing through gray-blue rock wall, moss and individual grass-like vegetation with almost shaped leaves on rock shelves, vine-like spindle roots continuing pass main root system. Cavern moisture like but not large structured cavern, just mid-deep cave entrance via forest floor, not from a cliff face, just under the main soil surface -> spring - rain water run off either into or vicinity of cave"
Third Infusion: "roots through rock dripping with water"
[this is before figuring out a weeklong extension method, so this didn't get the chance for more infusions. New Growth, next week's post, got the chance and lasted longer than I thought it would]
So...doing the same (near confirmed) hybrid brewing technique for ZhenYan Wuyi Rougui [iTeaWorld] and all I've gotten so far is just consistent subtle flavor.
I haven't tried the gongfu brew yet for this sample [it's kind of a bonus brew situation] to compare, as that won't happen until next weekend-ish.
My thinking this just might be one where increasing the leaf amount will be necessary for a stronger taste (all the other samples with this hybrid brew were consistent with the gongfu session).
Or I just don't have the taste buds for it...
Good thing I'm interested in further experimenting bc of curiosity.
GOOD NEWS: bc of the subtle flavors it's not strong enough for synesthesia and hyperphantasia to activate.
It survived a 24 hour chill, so I guess that's good too.
6.8 oz cap travel gaiwan, ninja kettle for temp control, 5g sample, somatic intuition timing (I don't even look at the leaves, I just go with the flow), tea samples from Wuyi Rock Collection sampler by iTeaworld.
1st Steep: sweet - mineral, non-overpowering "sap collecting at tree knot on tree branch"
2nd Steep: mellow "veins of a narrow leaf - dark green grass blade shaped"
3rd Steep: sweet-cooling mellow mineral "grass rooted at tree base surrounded by rock clusters"
4th Steep: mineral flash fired "tree on steep incline above rocky ledge"
5th Steep: heavy, still sweet - barky fiber-ish "loose large gravel on hillside with patches of grass"
6th Steep: cooling mineral
7th Steep: sweetness on teeth "uniform gray bark with slits of dark gray or black breaks"
8th Steep: mineral - not astringency "gravel in grass"
9th Steep: mineral hard water "gravel" [felt that too much astringency/tannin dryness]
10th Steep: sweet right into strong mineral "semi-wet/damp soil"
[Custom Brewing Technique (Still in testing)]
First notes: grass at roots of tree -> sap -> white tree
Second notes: white tree sap high in the branches with a blue sky hidden behind the leaves of the tree -> not quite maple tree leaf shaped but the sweeping edge of a maple leaf, serrated-like -> not quite birch tree white, more uniform grayish bark [ side note: cooling mint-like sensation towards back of throat when breathing]
3rd notes: vague underground cave (was distracted with work so it's all I got [last sample used])
Fourth notes: water run-off into a cave into a puddle -> cavern stream -> water carved rock -> calcium-rock -> "cave bacon" -> cave breeze -> vegetation threaded rock allowing water to drip through -> ceiling water drop
Fifth notes: ceiling level
Sixth notes: clear sky, blue mountain, snowy caps -> tall tress -> deep sweeping valleys -> old land -> worked-on land
Gongfu (6.8oz capacity travel gaiwan): Changed to intuitive timing half way through because I actually lost count. Everything in quotations is the visual imagery I got.
1st steep: mineral
2nd steep: mineral
3rd steep: mineral lingering sweet
4th steep: balanced mineral sweet "mid-altitude wet forest"/sweet coating aftertaste
5th steep (changed to intuitive): sweet coating first into mineral "Floral grass rooted in rocky soil"
6th steep: mineral "Granite river stone"
7th steep: sweet mineral "mossy rock along water source"
8th steep (family saw a double rainbow outside and had to check it out): slight mineral "running water over rocks"
9th steep: sweet water "sweet wet stone???"
[Custom Brew Technique (still under testing)]
1) growing vegetation in mid-dark brown soil, cloudy skies in distance but view under canopy, slightly dense forest, mostly open pathways -> Rocky terrain with hand sized rocks, not loose, embedded in the ground -> floor debris of narrow and almond leaves with smooth edges -> mixed with bamboo stalks, patches but not overwhelming -> high creek but not mountain -> rocky banks, large flat boulders in creek -> weathered bone
2) Rock embedded in embankment, high soil bank with exposed roots, water lapping around but not over rock -> spindly moss growth on river rocks underwater with little marine life such as silver scaled minnows and tadpoles -> mid-spring season between rain falls -> river rocks big enough to cause ripples and divert water flow, no rapids, still gentle -> limestone granite -> cooled magma rock, obsidian -> burned layers in soil – crumbly black patches in fresh soil -> a foggy season with light showers or storm heavy region -> wet stone but not submerged in water -> brown/reddish color stones in misting atmosphere -> stoney petrichor, strong enough to taste -> late afternoon-early evening, no sun -> log bridge crossing river with moss growth, log dark in color
3) spring fed river -> floral tasting smell; honeysuckle-like, but not honeysuckle-similar -> rough textured weathered rock of gentle water flow -> mountain valley
Started a Wuyi Rock Collection sampler from iTeaworld
Blended Da Hong Pao (Gaiwan)
I read that the blended was more forgiving so I used my last sample for gaiwan (first two was an attempt at western brewing) when I heard that each steep can give flavor growth. I don't use a traditional gaiwan (but as I get better and more confident I might look into it). I use a porcelain travel gaiwan that has pour holes and it has a 6.8oz capacity. I didn't use a stop watch for timing so I tried counting, but I can easily get distracted.
Osmanthus (Gaiwan)
I thought my issue was too much leaves to water ratio so I did split this (after attempt with Blended Da Hong Pao) and I only had one 5g sample [an add on at checkout]. I mentally counted the first day and said screw the counting the second day. This is the 2nd and 3rd attempts with a gaiwan. What is in quotations is the mental imagery that I gained, that I only get with loose leaf.
Day 2 (195/3g/intuition -> only 1/4 of vessel filled)
1st steep: tossed [medical reasons with tannin sensitivities]
2nd steep: peach
3rd steep: peach "harvested peach tree in rows"
4th steep: sweet peach "peach smoothie with pastry on side"
5th steep: sweet peach
6th steep: peach
7th steep: peach water lingering sweet
*intuition: as in I just go with the flow, not even looking at the leaves or liquor.
There will be weekly updates as I go through the sampler, including: Qidan DaHongPao, Queshe DaHongPao, Aged Tree Wuyi Shuixian, New Growth Wuyi Shuixian, ZhengYan Rougui, BanYan Rougui
Went to the closest 7/11 to my house. Finds individually packed green tea bags on one of the shelves. Bought one out of curiosity along with a large bag of chips. I steeped it for 7 minutes using hot water from a water dispenser then tasted it.
Not gonna lie it tastes like fresh cut grass or grilled banana leaf. I did not like it one bit.
I added sugar.
It tastes like fresh cut grass or grilled banana leaf but with sugar.
I have left over powdered milk and remembered British people put milk in teas. Shouldn't be too different right? Added 2 spoonfuls of it.
It tastes amazing! Sweet, milky, with a hint of fresh cut grass or grilled banana leaf!
Started the same way! Wanted the caffeine but not the sugar from soda/energy drinks.
When I started with green tea [Salada] I drowned it in lemon juice.
Unfortunately, I can't help much due to medical sensitivities (western tea has fannings and dusting so it's high on the tannins).
Best thing you can do (and I had to!) Trial and error it. More sugar, less sugar, different type of sugar, honey, Lemon juice, water temp, steep times (most western teas instructions are guidelines so play with the low end/high end).
Got into loose leaf tea (This was like 4ish months ago) and Synesthesia was unlocked
Made a discovery when getting into loose leaf tea (didn't happen with bagged tea). Honeybush [African tea] Sampler from Strand Tea Co.
Red Rooibos: Roots in dry earth
Vanilla Rooibos: The warmth of a campfire on a cold night [strong nostalgic memories of nearly falling asleep at a campfire where it's just chilly enough for a hoodie and the campfire is just warm enough to fend off the chill]
Honeybush: Warm sunlight in a field of wheat
There is a Green Rooibos but I have a sensitivity that makes Green varieties difficult to drink (pretty severe stomach cramping so better safe than sorry)
Hojicha (Japanese roasted tea): wet earth
It was pretty early in the journey with loose leaf tea. If I tried Hojicha again, it's possible that it could be a more vivid imagery. But it's also a possible vasodilator for me so I'm still thinking on restocking.
I didn't have enough Red or Vanilla for an individual brew so I combined them, but for reference why these (and the next posts) are in sections is that each one is an infusion of the leaves. This is about 3 months later from the previous Rooibos brews.
[Custom Brew Technique (still under testing) bc I was curious]
1: almond shaped leaf bush of higher ratio bare dry branches over leaf growth, rooted in very dry-drought soil, tan colored cracked ground
2: spines/thorns on branches surrounded by dried grasses -> fiber-sweet-peeling bark off from a thin stick and still finding moisture underneath
3: green flesh fiber inside the still growing stem/branch of a bush
As much of an experience this was, I'm not doing it again.
I am HOME on tumblr after the very short experience with reddit (started over there) so now i'm doing both, but here the posts aren't being split on brew types (currently gatekeeping on that Custom Brew tho, for 4-6 months until through Wuyi Rock Collection - successful so far)
