Tea notes

Also see notes from The Book of Tea.

words and phrases

bái (白) - white
bái háo (白毫) - white tip
yín zhēn (银针) - silver needles
wūlóng (烏龍) - black dragon
qīngchá (青茶) - blue-green tea

Tiě Guān Yīn literally means "iron Guan Yin". Guan Yin is known as the "Chinese Boddhisattva of Compassion". Hence the translated name "iron goddess of mercy" often given to this tea.

chanoyu

chawan - bowl
chasen - whisk
chasaku - scoop

gyokuro brewing

From David at Shifuku Tea Co. (Kintetsu Mall, Japantown, SF):

initially: low temp water (70 or less), steep for 1 minute
subsequently: pour the water and immediately serve; "pass through", "pour through"

This method comes from Tea^[1] (p. 123):

initially with
- small amount of water
- low temperature (40°)
- steep time of 3-4 mins
subsequently
- increase the amount of water
- increase the temperature
- reduce the steep time

sencha brewing

This method comes from Tea^[1] (p. 124):

initially with:
- small amount of water
- low temperature (60°)
- steep time of 60 seconds
subsequently:
- increase amount of water
- increase the temperature

miscellaneous

These are notes from the book Tea^[1]:

2/3 boiling water + 1/3 cold water ≈ 70°
salt reduces sensitivity to bitterness, increasing sense of sweetness
adding acids (such as citrus) to tea radically changes the flavor
zest of citrus contains aromatic oils without acidity
adding citrus zest to heated water will give delicate perfume without destroying tea aroma
at professional tastings, no talking is allowed so as to not influence perception
once tea liquor is in the mouth, retro-olfaction or retronasal olfaction is activated by exhaling

references

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