The 1st infusion was a total surprise by its profound astringent taste that immediately stimulated the sour reaction on both side glands and brought a very strong and everlasting sweetness on the tip of tongue.
The taste of 2nd infusion was even more stronger. We added on some water ⋯⋯to dilute the astringent taste, but the after taste stayed strong and long.
Changed strategy started from the 3rd infusion, to shorten the infusion time to matter of second. It helped to reduce the astringent taste, but there was no effect to weaken the after taste. Now could sense the sweetness not only on the tip of tongue, butalso sense it only lips.
Followed the infusion method, can trace the memorized aroma from the dried leaves. The taste and aroma of started to tell the 2nd part of story with total different tones and notes.
After 6 infusions, we decided to have a bit of home made moon cake and cookies. The mild astringent emerged nicely with sweet desserts.
We finally decided to close the tasting, because the time is late. We were amazed by the after taste of this extraordinary memory today.
©Mei Lan Hsiao, Belgium Chinese Tea Arts Centre/Belgium Chinese Tea Culture Association 2015 firstname.lastname@example.org +32494506899
長於福建永春山中一處荒野中的百年老欉佛手. 茶樹齡已逾百年, 周遭被密密的樹叢包圍.
第一道的茶香與口感給了我們一個很大的驚喜. 一反通常第一道中茶香通常是漸漸甦醒, 口感由淡雅漸漸轉升, 而這款茶的第一道沖泡的茶香與口感就有如一個迎面直拳, 直擊舌根與兩側, 在想法子分析那一股似苦卻又甘的口感的時候, 很快兩側腮腺因受刺激生津的速度與力道而給品者直接帶來另一層驚喜. 然而就在驚喜尚未落下來之前, 那內斂的澀感立刻轉成甘甜傳送到舌尖.
在更改沖泡戰略後, 第四道的茶香跟乾茶開始類似. 跟前兩道比較, 第四道好像是一本書中的第二章, 給品者另一種風情與驚喜.
在品過六泡後, 我們決定停下來享受前幾日自己做的五仁月餅與麥片餅乾. 嘴中尚存的微澀完全溶入甜點.當大家心滿意足地互道晚安時, 我們在感受到那持續的茶香澀甘與回憶時期待下一回合.
©蕭美蘭, 比利時中華茶藝中心/比利時中華茶文化協會2015 email@example.com +32494506899