From Seattle to Seattle, Inbetweenisode #16 covers the sister tea of Inbetweenisode #15. Also sold by Crimson Lotus Tea, the Ji Nian Tuo is a blend with larger leaf grades and is a very different tea. The profile is far more matured, with a smooth, earthy profile that isn’t nearly as fruity. Big thanks to Brian who sent this tea our way!
Changtai’s 2003 Ji Nian Memorial Tuo (Raw) via Crimson Lotus Tea — TeaDB James InBetweenIsode Episode #16
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2 responses to “Changtai’s 2003 Ji Nian Memorial Tuo (Raw) via Crimson Lotus Tea — TeaDB James InBetweenIsode Episode #16”
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Hi James,
Thanks for this!
Just wondering about your experience with a third infusion after some time has elapsed: do you normally leave gaiwan covered or uncovered between steeps?
Also wondering if compression method may in part account for degree of compactness, whether manually by stone or by machine?
Just some things to ponder about…-
Hi Arnold,
Thanks for the comment. You bring up some very good points.
For the first question, it depends. If I’m stepping away for 20+ minutes, I’ll probably uncover it. Otherwise, I’ll usually leave the lid on just to retain that extra heat.
Definitely agree that the compression method impacts it. Stone tends to be looser, but machine-pressed stuff can be loose or tight depending on the tea producers specifications! Glen of Crimson Lotus posted this a couple weeks ago on reddit, which you might find interesting. http://www.reddit.com/r/tea/comments/2u4o36/recently_visited_china_and_had_quite_the/co5xf5z
Cheers!
-James
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