June 30, 2017

Teas Unique Korean Hwang Cha

Do you remember the tea conversation I referred to in yesterday's review of Korean teas from Teas Unique? Well, not only did it catalyze yesterday's review but it also made me realize that I know very little about Korean tea cultivation and production. Curiously, the Korean teas I just reviewed taste like Chinese style teas. The Mt. Jiri Sejak green tea is similar to a Dong Shan and the Boseong Sejak Hwang Cha is similar to a dianhong. I wanted to explore further the qualities of the hwang cha so infused it gong fu style except I used a professional tea cupping set instead of a gaiwan.

Infusion Parameters
Four consecutive cups of tea were prepared using 3.5 grams of dry leaf in a 4 ounce professional cupping set. I used 195-200F water for 30s, 60s, 90s, and 3m infusions.

Infusion 1
The flavors were cocoa, yam/sweet potato, and maple with a medium-bodied liquor.

Infusion 2
The flavors from the first infusion carried over with the addition of woody and fruity notes.

Infusion 3
The liquor had lightened in terms of color, flavor, and body.

Infusion 4
The initial maple sweetness gave way to a milder honey sweetness. The cocoa flavor was still present.

Infusion 1 + Infusion 2
After tasting each of the four infusions, I combined my two favorite cups, the 30s and 60s second liquors, which yielded a delicious tea with all the flavors, a lingering woody taste, and a cooling tail note.

Before heading to the garden, I combined the liquor remaining from all the infusions. This combination made me realize that the Teas Unique Korean Sejak Hwang Cha would be best prepared western style steeping approximately 1 tablespoon of dry leaf in 6-8 ounces of water for 3-5 minutes.

In addition to the Korean teas offered by Teas Unique Korean, I have reviewed Le Palais des Th├ęs Grand Cru Jukro and Arbor Teas Woojeon.

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