Here, I find a tea unlike much of the smaller producer tea I have been drinking of late. As evidenced by the photo of steeped leaves above, there is variability in production that leaves this tea a little simple. I appreciate its firm bitter grip, it’s opening sweetness, and pungent sun-dried character. However, I find it too heavy on the stemmy greenness familiar to plantation tea, oligosaccharides, and distant oxidized black or white tea notes. There is certainly not much wrong with this tea, I am just searching for a beckoning depth, and it’s not there.
Full blog post: http://tea.theskua.com/?p=408
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can you describe oligosaccharides and how they affect the flavor of tea?
The use of oligosaccharides here is just a generic term for complex sugar, generally related the legumes and some starchy vegetables. I think a lot of people use the word “beany” but I don’t really think that covers the character very well.
that makes sense. thare are times i find an “edamame” quality in some tea.
can you describe oligosaccharides and how they affect the flavor of tea?
The use of oligosaccharides here is just a generic term for complex sugar, generally related the legumes and some starchy vegetables. I think a lot of people use the word “beany” but I don’t really think that covers the character very well.
that makes sense. thare are times i find an “edamame” quality in some tea.