![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaWEGrZTk1s5znBenrjeQoqRKKNBm_M6WBG9dovlz_yz2BNzxi1LVALPv6EABi1DCxuJfGORUHM45aSRcz8VnhmJZU4ptZmqyVjC3U9dpyO8FNOU-5XzIBkkRjg3f2D13riLLIVTy8IJU/s400/IMG01338-20110721-1147.jpg)
This morning we were cupping two Pi-Lo-Chun, both from Fujien, China. Per our vendor, these two teas are from same region, same cultivar...One is slightly tighter roll than another.
Which one should we take?
We did a comparison cupping and also tried on an intentional tasting...
Here are the photos, step by step...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1autoN1VdFAF-QGqo5JvNgYPzzBy2Ma_8tLbG6lrI4Mc4Mqg2zc221lVD9Squ20Aq8J9-aqGs6l-WXxOrvw1SPlM79inL6UmmCUX520TofXTh5zz0gGHyCurx1gItWhSaLYu6h4H2enE/s400/IMG01339-20110721-1148.jpg)
I prepare the cupping sets, as usual, we measured 3 g of sample each and infused with rolling boiled water, without the lids on intentionally, to be infused for 5 minutes...
The right one - the liquor color is darker, and taste is a bit stronger...also the wet leaf is apparently indicating the leaf is more matured compared with the left one, tea leaf plucked in earlier days...tender leaf..
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaiOjj9t_j3ECfwQt-fXT8mc-rQ57KcrKdSKJ04zCYsLUH2iytocpo27OBQjHcmPcX5N2a8eij-KYBUxzUwzikPSTGAsO66ouUhIBDgULkXDmEgWT8X1sxPCjdmW6KumRtMZ5689Ggem0/s400/IMG01341-20110721-1218.jpg)
We use 175 F to infuse 2 g each leaf with 5 minutes... (1:50 ratio)
to see how the taste will be presented...
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPuFFLebqrV4O_u7S7PMqF3vX-ImqGjSx2hBRn9Zbklh_bwAvdfJoJjsV-uIHAh1fv9faPzQgyUYzmqjpKfo_fy6k9qX_kk6iFzl_Diwe-rqjYMXy-KlghTKDkEttegmuOcXSg7uYbQc4/s400/IMG01342-20110721-1224.jpg)
The right one seems more flavor and the cup is more complete. These two teas both are very nicely made...yet, if we have to make only one choice, I will go with the right one.
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