Tea: Early Spring Bai Sha LuVendor: Jing Tea Shop
Price: $2.99 / 100g
Source: Hai Nan Province, China
Vendor Description: First batch of 2009! This steamed green tea is the most famous green tea of Hai Nan island. The birth place of this tea is named Wu Zhi Shan (five fingers mountain), which has a very good environment for tea plantations.
This top grade Bai Sha Lu is a chopped green tea made with very tender buds and leaves. It has a pale green color that is frosted with its natural "tea sugar" on the surface. The dry leaves give a fresh nutty and sweet fragrance. The bright yellow liquor is thick, smooth, and, pure. A lovely sweetness comforts the mouth after drinking. A good everyday green tea to start the spring.
Leaf: The leaf for this tea is a somewhat uniform matte green color. Almost all of the leaves are uniformly sized at about 1cm. The uniformity of the leaves almost resemble koekicha. The aroma is a bit odd, it reminds me of pork & beans.
1st Infusion Parameters: 5g, 5oz, 185F, 45s
1st Infusion: This tea has a lightly murky yellow green color to it. The aroma is sharp with a flavor to match. My first reaction to this tea is that the tea has a sharp bitterness to it. Beyond this there is a light smokiness to it. It is very bodied with a medium astringency.
2nd Infusion Parameters: 185F, Instant pour
2nd Infusion: This is a little hazy yellow hue. There is a bit of a woody aroma to it. The tea is a bit brothy with a smoky and woody flavor to it. It finishes up with a medium sense of astringency.
Rating: 8/10
Conclusion: This tea is a bit of a surprise to me. It has a very bold and strong sense to it, but isn't terribly bad for it. It's not a tea that I would drink alone, but that would pair well with food. And at the price it is very affordable. Not the finest tea that I have run across, but a very good bargain. Thank you to Salsero over at Teachat for this sample.
4 comments:
hey what is your favorite green tea?
Hm hard to say. In general it's Asamushi Sencha, but if you want a specific tea that's a bit harder to refine down to.
Ouch. Bitter and astringent. That is surprising since there was "tea sugar" on the dry leaves. By the way, what is "tea sugar?" --Spirituality of Tea
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