Tead Off wrote:Zucchini and Okra. Huh. The only Okra I like are usually cooked in some kind of chili sauce be it Hunnan or and Indian Curry.
I was trying to describe the progression of the flavor from thin and mellow to full-flavored with some backbone and developing a slightly bitter quality that was very green. Cucumbers that stay too long on the vine develop a similar ``green'' taste. I have had some squashes/zucchinis/okra where this ``green'' quality was more concentrated, pungent, and slighty bitter. That's what I was trying to describe. Keep in mind that this ``green'' taste was the second stage in the progression of the flavor which did continue to transform until it became very much like tippy, black Yunnans I have had, but without the pepper.
Tead Off wrote:But, I take it that this is not what you tasted. It sounds like the tea was not very impressive to you and doesn't exhibit the floral and malty flavors that most red teas have. Am I misreading you?
I did like the tea, but it was very different at the beginning of the session and it transformed nearer to a traditional black tea by the end of the session.
I stated the brewing environment and all brewing parameters because I had no guidance about how to brew it and so I tried something safe for my first attempt -- high leaf ratio with short infusion time. I have enough of this sample remaining to have one more session. Next time I will start with a longer steeping time, probably 60 seconds, and I suspect this will produce a more Yunnan-like black right from the start.
Again, let me clearly state that I did enjoy this tea and I will buy some when it is available.