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Mi Lan Xiang Hojo's Tea

few weeks ago, I came into contact with Akira Hojo about a teapot. We exchanged a lot, as usual do I want to say. I like his vision of tea, altogether different from other sellers. His teas are known to be quite expensive, but quality is always by appointment. It's always the same debate, is not it? Buy less tea but more expensive, more tea or less. Having already made a small round of teas that interested me, I choose the first option. And I'm never disappointed with the teas Akira.

When it starts to propose and dan cong puerh, knowing his perfectionism and stringent selection criteria, I can not feel like having the taste. Here are my impressions "live" this dan cong. I have transcribed my notes taken at the instant during the tasting. Only the conclusion is written retrospectively. FYI, I also bought the teapot ...

This is a tasting discovery, a first contact. I drank a lot of dan cong different this winter. I'm starting to feel more comfortable. The observation of leaves, their smell, will give good clues about how to infuse.

Here is the link to the page of this tea (English).

I always use the same protocol to address a new dan Cong: 5g in my gaiwan 10cl.

smell of dry leaves: prelude to a gourmet tasting, so far, I can not describe what I feel. There's exotic fruit, fishing, and more floral notes but at this stage, nothing more specific.

smell of dried leaves in hot zhong: the fruity is now more pronounced. Also, one side Honey / Gingerbread pretty nice. It smells very good! This dan cong looks strong, I will not push it too far infusions at the beginning.

smell of wet leaves: after a brief rinse with boiling water (5 ") side more floral spring. I leave a brief rest before the leaves move on.

First infusion: 30 ": prisoner of my odors pot bellybutton, whose shape is ideal to hold them, are very classy, not aggressive for a penny, and remain long enough. Very good sign.

The liquor is salivating swallowed a long time. Evolution is impressive, but very floral with a background on the lychee. At this stage, with the teas that have great length, be careful not to drink too fast the second infusion to avoid any overlap of flavors.

It should be fine 3 minutes after swallowing my first infusion before I decided to take the second. I take a somewhat similar time as the leaves open at the beginning of the session. More risky.

Second infusion: 35 ": same point about perfume pot. It is more floral in the mouth, then changing dramatically. This evolution eventually dry language and is full of lychee mouth. Extra. The weather was good, but my curiosity compels me to push a little. I expect a little eruptions of litchi stop during this time, I prepares the next, so that it is temperature when I am ready.

Third infusion: 1 ': it's good. I did well to rise. Mango, papaya, litchi, missing more than the sun ...

I realize that I use boiling water and astringency is not excessive, far away. Sometimes with dan cong, you have to accept a relative astringency, which serves to improve the length. Slightly lower temperature, for example by pouring water into the pot before you pour into zhong, help. Note that a friend who left in Guangdong has told me that premises used a very high ratio of leaves with boiling water, often leading to liquors very astringent. Here at least, that's fine.

I decided to push again to the next.

Infusion 4: 2 ': a little more expressive in the attack, which does not displease me. That said, I can not offer this cup to someone who is not accustomed. The concentration of flavors, however, the night length. It is often the case with tea. It must seek its equilibrium point.

Infusion 5: 2 ': When I feel I have exceeded the ideal time, I use the same term until I found my happiness. A technique like any other. I put a cup because the leaves were rehydrated and take up more space. At this point, I wonder if my taste buds are saturated or if the liquor is less expressive. Honestly, I think the first option should not be overlooked. Even if I do not feel in the mouth persistent flavors, astringency remains. This kind of tea does not support many breaks I noticed. I can not know.

infusions following are not timed. J'allonnnnnge filled the zhong once it is emptied - thus preventing it cools too much time after the most important. Often at this stage, I read, when I think about paying. The best is behind me, which does not mean that the sequence is devoid of interest.

dan cong This is an incredible purity. The choice of water I think is important to achieve this result. A low mineral water trade, heated in a kettle Lin's ADDITION ... Taking risk is lower.

What I will change the next time I make this tea: not much. A special tea dan cong waiting in London. I'll go look mid February. However, I do not know if this tea is already very soft, no rough edges would win in a teapot. One way to know you will say. Indeed ...

Conclusion: tea really expressive of a very high quality. Akira I spoke at length about her criteria for selection in matters of tea and dan cong in particular. He was not mistaken. There's everything: wonderful flavors, textures and especially a pleasant extra length, which is my criterion of choice for this family of teas.

I have in my possession two other dan cong available at Hojo (puerh and 3) still I think he has just added two more. I can not wait to taste it. But wait a moment special. These teas require attention.

soon!


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