Tea (rec.drink.tea) Discussion relating to tea, the world's second most consumed beverage (after water), made by infusing or boiling the leaves of the tea plant (C. sinensis or close relatives) in water.

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Old 27-05-2005, 02:41 PM
Space Cowboy
 
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Default More seed style grade

I opened up the commercial sampler of TKY from the same Chinese
supplier and this time again the leaf is compressed beyond recognition
similar to the Zui Mei Ren but the 'seeds' which I'll now call 'pods'
are much larger. Both are tearshape with a uniform smooth surface and
a small point. So it is a grade or style of leaf and not the variety.
After two 5 minute boiling infusions the pods are only puffy. This TKY
has a strong pungent smell which tingles the taste buds and stomach
lining with an aftertaste that lingers and lingers. This would make an
excellent gongfu style tea because there is nothing to wash and the
leaf never exposes itself fully to the infusion. Both drove me nuts
waiting for the first infusion to indicate a sufficient color change.
The subsequent infusions a little less because the color was more
immediate. I use color more than time to determine the first brews of
any untasted tea.

Jim


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