Si Da Ming Cong - the OTHER three

[cheaton]

There is a huge difference between the flavors of TLH between fresh and aged. Fresh it does take on a more Shui Xian flavor. However, the more aged TLH I had(2006 from TeaGallery) smelled almost fruity and left me with flavors of wood and copper. I loved this tea, and could stretch my imagination for similar flavor from the fresh, but not quite the same. Moral of the story.... let some sit for a couple of years and try again

Uh, copper flavor? Can you really distinguish between a brass and a bronze flavor? However, I think I know what you mean and I agree that the older spring wuyi teas are very interesting.

FYI, Jing Tea shop sells some 2006/2007 Wuyi teas that are also organic. Their cheapo DHP rocks!

Hehe, well, I dunno! I guess I say copper flavor because it reminds me of the taste left after you touch a penny to your tongue.

[tenuki]

Hehe, well, I dunno! I guess I say copper flavor because it reminds me of the taste left after you touch a penny to your tongue.

You don't know where that penny has been!!!

[teashionista]

I also have some Tie Luo Han and some DHP from 2008 harvest, and would love to let them mellow out over the next couple of years. How does everyone age their teas? What type of container? Do you re-roast??

Any help with this is greatly appreciated

[wyardley]

I also have some Tie Luo Han and some DHP from 2008 harvest, and would love to let them mellow out over the next couple of years. How does everyone age their teas? What type of container? Do you re-roast??

What level of roasting?

In any event, this subject has been covered to death, so I'd recommend having a good read through some of them... examples:
http://www.teachat.com/viewtopic.php?t=8713
http://www.teachat.com/viewtopic.php?t=6386
http://www.teachat.com/viewtopic.php?p=44400
http://www.teachat.com/viewtopic.php?p=57903

My basic recommendation is a porcelain or glazed earthenware canister. Depending on how roasted the tea is, your personal preference, how long you plan to age the tea, and how humid it is where you live, you may or may not want a really tight seal on the container.

[Herb_Master]

White Cockscomb

Purple Cane BJG


The aim of this session was
a) To re-visit Bai Ji Guan and see what more I could learn about
b) See if I could obtain some leaf photos as requested
c) Have an enjoyable session

The first and last object were a total success, I am not sure about the photos.

I did not consult my brewing notes from the first session until after the 3rd infusion

The dry leaf




6 Grams in a 90 ml Gaiwan



1st Infusion – No Rinse – Near Boiling Water - 5 Seconds


Wow, a much gentler sensation all round than the first session, not sure what I am doing differently, but definitely a calmer and more restrained brew than I recall and very enjoyable.


The leaf after 1 infusion

2nd Infusion –Near Boiling Water - 5 Seconds
Even better than the first infusion, a gentle perfume perhaps, and delicate woody, herbal notes with a good delicate roast flavour.



3rd Infusion – Near Boiling Water - 10 Seconds
Stronger than the first 2 infusions, I may have increased the steep too much too quickly. A tiny touch of bitterness, but it is still pleasant drinking.




Ah ha! I started off with 10 second infusions last time – Maybe I was overbrewing - ##1


4th Infusion – Near Boiling Water - 10 Seconds
The best brew so far, a more layered effect in the flavours, but without any feeling of mineral [yan cha rhyme] a fine drink none the less.
Indeed I was engrossed and forgot to take photos.



5th Infusion – Near Boiling Water - 20 Seconds
Again I may have upped too much, a tiny touch of bitterness and some slight suggestion of why I previously thought it reminiscent of DHP and SX


And I forgot to use the strainer

6th Infusion – Near Boiling Water - 30 Seconds
This one is nice similar to the 4th, with a tiny edge but I am starting to feel teadrunk so I will go for a big one next

The leaf after 6


7th Infusion – Near Boiling Water – 6 Minutes
The leaf is perhaps nearing the end because this is very pleasant and not overbrewed.



Now maybe some leaf photos.


Original size photo
http://www.flickr.com/photos/herb_maste ... 214727540/




Original size photo
http://www.flickr.com/photos/herb_maste ... 214727540/



Original size photo
http://www.flickr.com/photos/herb_maste ... 214727540/


I don't know the secret of photographing leaves, I have left them soaking overnight to see if I can get a better display.


##1 My big query

If I heavily pack my Yixing and start with about 4 flash steeps then move upwards
the first few steeps can be overpowering but sometimes in the middle steeps a cooling sweet mineral flavour magically transforms the session into new heights.
I assume this is YanCha RockRhyme.

I have not got enough leaf left to try on this one more than once (I will have to buy another BJG)

Oversteeping in my first session, smothered the gentler nature, heavy packing and many multiple steeps may smother the gentle characteristics for the first 8 infusions BUT would it release better qualities for the subsequent infusions?

what are the brewing secrets to releasing / isolating the rock rhyme?

I realise I have used the words gentle and tender this in no way refers to delicacy more to a smoothness.

[teashionista]

Thanks for your review, Herb_Master!

Wyardley, thanks for providing the links--I need to improve my searching skills on TeaChat