We started with a green tea made from Qingxin Dapang from this spring. This light and fine tea was the one where the quality of the water mattered the most and was most obvious. The silver felt pure and emphasized the scents and freshness. The stainless felt not as pure as silver and the ceramic has a light earthy taste, but these 2 were not too far apart from the silver. It's the tetsubin that produced the most different brew, very sweet, but lacking freshness and high notes. Not bad, but not so suited for green tea.
new plantation Wenshan Baozhong and here the tetsubin added depth and mellowness to the brew. The silver was second as it emphasized again the scents.
When we tasted the red Ruo Gui tea, the impact of the water was less obvious than with the other teas, because the flavors of the leaves were stronger. Nevertheless, the tetsubin's rounding effect was again appreciated with this tea.
We also tasted the waters without tea and here the metallic taste coming from the tetsubin wasn't very pleasant. It's only when this water is used to brew tea that it makes the tea more pleasant. The water from the silver has the most freshness, purity and sharpness. (What kettle is best for you also depends on what type of tea you're drinking most.)
So, we started with a roasted Baozhong to connect with the surroundings.
spring 2016 Hung Shui Oolong from Shan Lin Xi, which felt very powerful and concentrated.
|2016 Dong Ding competition Oolong|
The aftertaste lingers pleasantly and sweetly in the throat.
Since the roasting of these Oolongs is very recent, it's best to brew them very carefully and pour the water very slowly on the leaves for the first 2 or 3 brews.
|2016 spring Dong Ding competition Oolong from Tsui Feng|
|Wenshan vs. Hsin Chu|
my shu Xiaguan melon puerh from 2001. We are starting with a porcelain gaiwan to get a neutral brew against which to compare the others.