百年老欉佛手
Fou Shou from eco-friendly tea estate in Yong Chuen, Fijian. Trees are older than 100 years, growing in the wild nature
The dried leaves give a rich woody with the touch of floral aroma.
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, but also 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.
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.
在溫熱的茶碗中, 茶散發出一股濃濃的木香與遠處的優雅花香.
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.
一如所臆, 第二道口感比第一道更明顯與強烈. 在初淺品茗一杯後, 我加入一些熱水來稀釋第二道的茶湯, 就算是稀釋之後, 那一股澀後生甘的口感依然強烈,
有鑒於此茶力道很強, 所以自第三道後改變沖泡戰略, 把沖泡的時間縮到數秒. 澀後而生甘的口感不再侷限在舌尖, 甚至唇上亦有感. 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.
source: Mei Lan Hsiao, Belgium Chinese Tea Culture Association"
Fou Shou from eco-friendly tea estate in Yong Chuen, Fijian. Trees are older than 100 years, growing in the wild nature
The dried leaves give a rich woody with the touch of floral aroma.
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, but also 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.
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.
在溫熱的茶碗中, 茶散發出一股濃濃的木香與遠處的優雅花香.
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.
一如所臆, 第二道口感比第一道更明顯與強烈. 在初淺品茗一杯後, 我加入一些熱水來稀釋第二道的茶湯, 就算是稀釋之後, 那一股澀後生甘的口感依然強烈,
有鑒於此茶力道很強, 所以自第三道後改變沖泡戰略, 把沖泡的時間縮到數秒. 澀後而生甘的口感不再侷限在舌尖, 甚至唇上亦有感. 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.
source: Mei Lan Hsiao, Belgium Chinese Tea Culture Association"
