(gr) = green leaf; (w) = white leaf; (bl) = black leaf; (oo) = oolong
- oriental spice (bl)
- genmai cha (gr)
- jasmine #12 (oo)
- oolong #18 (oo)
- oolong #40 (oo)
- pouchong (oo)
- white monkey (gr)
- dragonwell (gr)
- casablanca twist (gr)
- white peony (w)
- snowbud (w)
- sencha premier (gr)
- song yang (w)
- silver needle (w)
- green anji (gr)
I had churros handy after a trip to the latin market, with which I paired oriental spice at the suggestion of a tea forum companion. It wasn't bad, but I'll be fiddling with the preparation details to see if I can tailor it to my tastes a bit more.
Then came the sencha premier. (Instructions from TeaChat varied, but a sample set: 2 minutes or less for the first infusion; 30 seconds for the 2nd infusion; 45 seconds for the third; 3 minutes for the fourth)
I infused a rounded teaspoon into 10 oz. of water for 3 minutes. The resulting brew was just left of astonishing. Wow and a half! I'm currently sipping my 2nd infusion, and it's just a sheer delight.
This is a fairly complex tea, with multiple waves of flavor and scent, and a sensation the tea geeks referred to as "astringent". Buttery and a little sweet.
I'm sipping the 3rd infusion presently, and it's still got enough flavor to be enjoyable. Each infusion is understandably less intense than the previous.
2 comments:
Tell me, where do you find churros!? Which latin market?
In Pearl, on Hwy 80, in the strip behind the Regions Bank.
Also worth note is a hidden Latin American restaurant across the street (El Rincon Latino, IIRC). My boy Herman said he's eaten less Authentic Latin food while actually in Mexico.
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