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“Backlog Gongfu’d Dry Leaf: Trichomes flung out of the bag into my face. If you’re prone to sneeze, this is the tea for you! While I was able to get close to the tea leaves, despite the dust, they...” Read full tasting note
Tai Cha Maojian (苔茶毛尖, Tái Chá Máojiān, “Tai Cha Hairy Points”) – Tái Chá is the name of a regional breed of tea plant from Shiqian, Guizhou. Like the Pu’er plants of Yunnan, Tái Chá trees can live for more than a thousand years. Tái Chá is green in the early spring and ripens to purple as the weather warms, and was traditionally used to make Guàn Guàn Chá, a rustic style of green and fermented tea reminiscent of Pu’er (except with smaller leaves, as Tái Chá is part of the small-leaf branch of the tea plant family). Máojiān is a vernacular style of green tea, similar to other green teas named Máojiān or Máo Fēng throughout China. It is a 2 leaf 1 bud pluck, resulting in a refreshing, robust tea with a delicate downy sweetness. The Tái Chá contributes a distinctive sandalwood-bamboo fragrance to this unique green tea.
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Backlog
Gongfu’d
Dry Leaf: Trichomes flung out of the bag into my face. If you’re prone to sneeze, this is the tea for you! While I was able to get close to the tea leaves, despite the dust, they had a delightful vegetal aroma (garden greens/soil).
1st Steep: Broccoli, buttery, & viscous mouthfeel.
2nd Steep: Bitter, collard greens, Brussel sprouts, & butter mixed vegetables.
3rd steep: The same as the second infusion, but a little more bitterness.
4th steep: Progressively more bitter.
The notes end there, but I added, “Stopped at the 8th steep. Not much change to the leaf, with the exception of losing most of the bitterness at the 7th infusion, and all flavor at 8th infusion.”
