woensdag 2 januari 2013
Tea centre Antwerps- Hung shui from Nantou
I decided to brew this roasted tea in my teapot because I feel they receive a fuller, more rounded body. The first odors of the warm leaves is a combination of honey covered bread with Eastern spices (cinnamon, clove), swiss milk chocolate and a bit of oakiness - it almost feels like i'm describing a speyside whisky over here. It smelled promising and the taste didn't let me down, it felt exactly like the nose. It might be a bit boring sometimes, when the nose is exactly the same as the mouth but you know what you'll get. It's extremely frustrating when you've got a great nose, get your hopes up high and then everything falls apart with the mouth. When the tea was still hot, I also could notice some citrus and flowers in the end with an aftertaste that didn't stay there for too long but long enough. As it cooled down, the milky chocolate notes became more prominent. One of the later brews (I think I made 5 in total), I did in my gaiwan to see what would be the difference. The creamier, chocolate notes disappeared but instead I received a nice bouqet of flowers.
Geplaatst door Rist Van de Weyer op 04:39