Are there any particular things that stand out or lack in Yunnan black teas? I suppose it's just something I'm going to have to try, but which to try...
![Twisted Evil :twisted:](./images/smilies/icon_twisted.gif)
No, I always use glass pots for all whites, greens, blacks... and I clean them after each brewing, inside and out. That's part of why I like glass pots - they're very easy to clean completely after wide variety of teas without one tea influencing the next..Janine wrote:Rainy Day, could this happen from your brewing vessel?
Maybe you could see if it also happens in a gaiwan or something else.
I do believe teas change over time in the environment of the home (or wherever they are used/stored), as I have posted elsewhere.
That's odd, conventional wisdom is that Yunnan Gold is at its peak flavor about one year after harvest and processing...Rainy-Day wrote:But after the first pot, yunnan golds gradually lose their magic for me. It's happened so many times and this is the only unique tea which "gets worse with time" for me.
Well, I don't think it's a matter of how much time passed after harvest, but after opening the bag. The only way I can rationalize it to myself (although it makes no sense) is that the leaves "infuse" with aromatic oils while vacuum packed in a bag for a long time and then each time you open the bag a little oxygen gets in and quickly ruins the flavour and aromatic oils fizzle out..joelbct wrote:That's odd, conventional wisdom is that Yunnan Gold is at its peak flavor about one year after harvest and processing...Rainy-Day wrote:But after the first pot, yunnan golds gradually lose their magic for me. It's happened so many times and this is the only unique tea which "gets worse with time" for me.