It's finally gotten cool here, reaching the mid-thirties at night. We have to wear hats and coats if we go out shopping during the evening, but otherwise it isn't too bad.
|I took this sometime around October.|
Korean green tea is completely new to me - and it is a gift from a dear friend who overheard me talking about getting around to trying it. Here's a summary of it's description: It's made in Hwagae Village in South Korea by a gentleman called Kim Shin Ho. Dao tea, while I like the products they offer, I am not too fond of their descriptions of their teas. It's a touch flowery and whimsical, where I think it would be better off more straightforward and solemn. I also don't necessarily agree with the concept of "Tea Master". My argument is simple: gradation in terms of simply doing one thing, such as making tea or playing guitar, cannot be measured in years or by how much tea one has made or how many years of practice one has had. Therefore, mastery will not apply to all who practice the craft, because each one's experience is different. The idea of mastery seems to imply a finite end to skill building, whereas in other places, one's skill will continually grow as long as they live.
|One of the last roses of the year.|
The Jungjak uses small grey-green leaves, with a good number of buds appearing after the first infusion.
The aromas present throughout the infusions was distinctively herbal, with vegetal and spice notes fading in and out through the four infusions.
The feeling of this tea was more or less what I would call a mixture between the Chinese and Japanese Styles. Some umami in the first and second cups, with the light sweetness and mouthfeel of a Chinese green and the (sometimes) vegetal nature of a Japanese green. In regards to qi, I felt very little. Attempts to brew this tea with a heavier hand resulted in a rather potent bitterness, so I figured that I had this stuff dialed in better the first time around.
I like it, but I get the impression that there is better stuff out there. I'll keep my radar out for Sejak and Ujeon grades this coming spring. Once again, thank you for reading.