Feb 24th, '09, 16:22
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hop_goblin
OMG..ME WANT IT!brandon wrote:
Don't always believe what you think!
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
http://www.ancientteahorseroad.blogspot.com
http://englishtea.us/
Mar 22nd, '09, 00:57
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Mar 22nd, '09, 18:23
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bi lew chun
Mar 22nd, '09, 21:49
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Joined: Apr 16th, '08, 04:39
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bi lew chun
Thanks, Chip.
Lew, so far I attribute the most drastic changes to the fact that this thing makes water REALLY HOT.
I haven't done any side by side comparisons, but here are some notes strictly on water. Kettle is said to remineralize water, and I have mostly been using soft, filtered tap water lately, so this is great for puerh and wuyi in theory. Yesterday I poured boiled water into a cup and let it cool, it tasted very good. Water from this filter makes good tea, but before boiling, it still tastes crappy on its own. I also boiled some very hard spring water, so far the results have not been good with that. In general, this seems to be very rough on my throat - I have experienced this also with new Yixing that I have perhaps not prepared well enough and it passes after a few days of use.
Tried filtered water boiled in the kettle and kept at a constant 200F on the burner to brew Hou De 2008 Li Shan "Da Yu Ling". I found a distinctive citrus smell and taste, and more hui gan than ever before. I have had this tea many times and it has always tasted like "green oolong". It was still really rough in my mouth, but I have confidence this will pass as in the yixings.
The hard spring water used to basically clobber green tea and green oolong, making a cloudy brew of deep yellow. Filtered water from the kettle does not do this, Li Shan was a very nice but clear shade of GREEN.
Lew, so far I attribute the most drastic changes to the fact that this thing makes water REALLY HOT.
I haven't done any side by side comparisons, but here are some notes strictly on water. Kettle is said to remineralize water, and I have mostly been using soft, filtered tap water lately, so this is great for puerh and wuyi in theory. Yesterday I poured boiled water into a cup and let it cool, it tasted very good. Water from this filter makes good tea, but before boiling, it still tastes crappy on its own. I also boiled some very hard spring water, so far the results have not been good with that. In general, this seems to be very rough on my throat - I have experienced this also with new Yixing that I have perhaps not prepared well enough and it passes after a few days of use.
Tried filtered water boiled in the kettle and kept at a constant 200F on the burner to brew Hou De 2008 Li Shan "Da Yu Ling". I found a distinctive citrus smell and taste, and more hui gan than ever before. I have had this tea many times and it has always tasted like "green oolong". It was still really rough in my mouth, but I have confidence this will pass as in the yixings.
The hard spring water used to basically clobber green tea and green oolong, making a cloudy brew of deep yellow. Filtered water from the kettle does not do this, Li Shan was a very nice but clear shade of GREEN.
Mar 23rd, '09, 04:33
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bi lew chun
Thanks for the detailed impressions, Brandon. I've been looking for an alternative to stainless steel heating for some time, and a Purion kettle is an appealing solution. My PUR+Brita filtered water is highly drinkable, but I feel like there is a lot of room for improvement when it comes to producing good tea. I've considered an electric dispenser-type kettle + bamboo charcoal, but I keep hesitating. Something about a Purion seems naturally delicious.
