The suggested parameters for both teas were 6 grams per 100 mL at 195F for 40 seconds or 3-5 grams in 8 ounces for 90 seconds. I averaged the instructions and used 3 grams in 6 ounces of 195F water starting with a 3-minute steep.
CHINGJING WINTER 2016
Dry leaf appearance: small, tight (in comparison to the Spring 2017) balls of varying shades of green with visible stems
Dry leaf fragrance: sweet, buttery, corn silk
Infused leaf appearance: large leaves
Liquor color: yellow
Infusion 1 (3 minutes): buttery, savory
Infusion 2 (3 minutes, 30 seconds): buttery, savory herb like tarragon
Infusion 3 (4 minutes): ghost note of butter
If you steep 3 grams of the this tea in 100 mL for 30-second infusions, you get buttery notes for three steeps. Extend the fourth infusion for 30 seconds to get a floral character like a tea with blended with cornflower.
CHINGJING SPRING 2017
Dry leaf appearance: larger and looser (in comparison to the Winter 2016) balls of varying shades of green with visible stems
Dry leaf fragrance: sweet, buttery
Infused leaf appearance: large leaves
Liquor color: gold
Infusion 1 (3 minutes): buttery with a floral center, light to medium bodied, lightly conifer scented steam
Infusion 2 (3 minutes, 30 seconds): depth of flavors with a lingering coniferous note in the back of the mouth on the cheeks
Infusion 3 (4 minutes): floral, fruity (cantaloupe), lingering dryness
THE TAKEAWAY
Another pair of enjoyable oolongs from Tillerman Tea. Playing around with steeping parameters will reveal different components of each tea. I honestly don't have a preference between the two. I can say that my favorite infusion of the Winter 2016 was the second one. That tarragon note! This tea pairs well with a pesto sandwich, by the way. My favorite infusion of the Spring 217 was the third one. I really enjoyed floral and fruit layers. Yes, pair this tea with cantaloupe. I did.
Both Chingjing Gaoshan Oolongs provided by Tillerman Tea.
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