by Deleted User #23939 » Jan 24th, '09, 18:38
I noticed that sometimes when I brew tea it comes out really nutty, almost like a roasted coffee taste. Does that mean I am steeping the tea at a too high of a temperature? I just brewed some Long-Jing (Dragonwell) tea. The website that I bought it from has a lot of comments saying that the tea has vegital flavors but all I can taste is a strong nutty flavor.
I don't know if I am allowed to post links to other tea venders, but here is the tea that I just brewed.
http://www.uptontea.com/shopcart/item.a ... em&begin=0
Has anyone tried this or something similar? I brewed the tea at about 160-170 F.
Does tea taste like roasted coffee if you brew the tea to hot?
Thank you.
Jan 24th, '09, 19:10
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by Chip » Jan 24th, '09, 19:10
Yes, you are an established member and may post links.
Often a lower grade Long Jing is pan fired longer to impart this nuttiness since w/o it it lacks the "superfine" delicate flavor of the best leaf. For years, I had never had anything but nutty Long Jing and thought that was the way they were supposed to be (many from Upton as well BTW) ... til a few years ago. I do not mind the nuttiness, but sometimes the even lower grades have a rough earthy approaching even fishy taste ... that is hard to embrace.
Looking at the leaf on that link, I would call it medium grade at best.
Jan 24th, '09, 19:48
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by Proinsias » Jan 24th, '09, 19:48
It might be worth waiting a few months or so and getting a small bag of high grade 2009 long jing when it arrives. New harvest, high grade, fresh long jing is always a treat worth cashing in on.
Jan 24th, '09, 19:59
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by ErikaM » Jan 24th, '09, 19:59
I just bought several samples from Seven Cups, and decided to splurge on Shi Feng Long Jing. As a tea newbie, I was expecting the nutty taste to be bolder in the higher grade tea, but instead, it's just the opposite... the higher grade has a subtle, more refined taste, much less nutty than the Long Jing I've been drinking. It's actually a bit hard for me to adjust to, having started with a bolder Long Jing. I will say that the dry Shi Feng leaves are like a work of art. I almost feel guilty pouring water over them.
I also received a sample of Seven Cups' Da Fo Long Jing, but I haven't opened it up yet to sample. I'm guessing it will be somewhere in the middle, flavor-wise.
