I have been experimenting with brewing parameters. I usually start
with a little less tea and steep for 1 minute. I like to start this
way because nothing overpowers anything else. I like to find a
strength on the weak side that is still good. I have found that if I
am brewing a large pot for a day at my desk, a slightly weaker brew is
less likely to become overwhelming or satiating after 8-10 cups.

Then I increase the strength until I find the upper limit. Many times,
as the strength increases, other flavors start to emerge.

Next, I experiment with longer steep times. This may also bring out
other components not found in the shorter steeps.

Lastly, I may try it at lower temperatures.



In general, I have found that I prefer most teas slightly weaker (and
in some cases much weaker) than what the vendor recommends. I also
seem to like shorter steep times better than longer.



My current study subject is Lapsang Souchong Imperial, ZS80 from Upton
Tea. This tea is very smoky just in the package. It smells a bit like
an ashtray. ;-)

My first pot was 1.5 g/cup (6 oz) / 1:00 / 180°. This is probably a
little weak, but still a pleasant cup. My second pot was the same
except for the time, which I increased to 3:00. I was surprised to
find something spicy, like cinnamon, that I did not detect in the
first pot.

It a cinnamon-like spiciness typical of this tea or am I tasting
something else and mistaking it for cinnamon?

Ive concluded not all LS are created equal. I tried one recently that
has no off notes. It is sweet and smoky through and through. Ive
never noticed your cinnamon but it might be what I call sweet. The
same vendor sells a milder version. I notice in the commercial milder
versions an off chalky taste similar to young wet shu like the smell
of cigarette ashes in a bar. These days I keep adding fresh leaves as
I drink off the top. I know it is easy to get different tastes out of
tea, depending. Im less concerned about that than just enjoying
whatever I get. I dilly but dont dally around. A weak cup of tea
taste better than a good cup of coffee. I notice a little more sport
in your approach to tea than science. I never thought I could enjoy
LS except for the last one I bought. If you found one you like, stock
up. There is no guarantee the next one will taste the same.

Jim

On May 26, 4:50 pm, Square Peg > wrote:
> I have been experimenting with brewing parameters. I usually start
> with a little less tea and steep for 1 minute. I like to start this
> way because nothing overpowers anything else. I like to find a
> strength on the weak side that is still good. I have found that if I
> am brewing a large pot for a day at my desk, a slightly weaker brew is
> less likely to become overwhelming or satiating after 8-10 cups.
>
> Then I increase the strength until I find the upper limit. Many times,
> as the strength increases, other flavors start to emerge.
>
> Next, I experiment with longer steep times. This may also bring out
> other components not found in the shorter steeps.
>
> Lastly, I may try it at lower temperatures.
>
> In general, I have found that I prefer most teas slightly weaker (and
> in some cases much weaker) than what the vendor recommends. I also
> seem to like shorter steep times better than longer.
>
> My current study subject is Lapsang Souchong Imperial, ZS80 from Upton
> Tea. This tea is very smoky just in the package. It smells a bit like
> an ashtray. ;-)
>
> My first pot was 1.5 g/cup (6 oz) / 1:00 / 180°. This is probably a
> little weak, but still a pleasant cup. My second pot was the same
> except for the time, which I increased to 3:00. I was surprised to
> find something spicy, like cinnamon, that I did not detect in the
> first pot.
>
> It a cinnamon-like spiciness typical of this tea or am I tasting
> something else and mistaking it for cinnamon?

On Wed, 27 May 2009 05:56:02 -0700 (PDT),
wrote:

>Ive concluded not all LS are created equal.

Isn't that pretty much true of all loose teas? Even the exact same tea
will vary from year to year.

>I tried one recently that
>has no off notes. It is sweet and smoky through and through. Ive
>never noticed your cinnamon but it might be what I call sweet.

I'm not sure it is cinnamon. That's why I asked. I'm trying to educate
my palate. Whatever is it, it's fairly subtle.

>The
>same vendor sells a milder version. I notice in the commercial milder
>versions an off chalky taste similar to young wet shu like the smell
>of cigarette ashes in a bar. These days I keep adding fresh leaves as
>I drink off the top. I know it is easy to get different tastes out of
>tea, depending. Im less concerned about that than just enjoying
>whatever I get. I dilly but dont dally around. A weak cup of tea
>taste better than a good cup of coffee. I notice a little more sport
>in your approach to tea than science. I never thought I could enjoy
>LS except for the last one I bought. If you found one you like, stock
>up. There is no guarantee the next one will taste the same.
>
>Jim
>
>On May 26, 4:50 pm, Square Peg > wrote:
>> I have been experimenting with brewing parameters. I usually start
>> with a little less tea and steep for 1 minute. I like to start this
>> way because nothing overpowers anything else. I like to find a
>> strength on the weak side that is still good. I have found that if I
>> am brewing a large pot for a day at my desk, a slightly weaker brew is
>> less likely to become overwhelming or satiating after 8-10 cups.
>>
>> Then I increase the strength until I find the upper limit. Many times,
>> as the strength increases, other flavors start to emerge.
>>
>> Next, I experiment with longer steep times. This may also bring out
>> other components not found in the shorter steeps.
>>
>> Lastly, I may try it at lower temperatures.
>>
>> In general, I have found that I prefer most teas slightly weaker (and
>> in some cases much weaker) than what the vendor recommends. I also
>> seem to like shorter steep times better than longer.
>>
>> My current study subject is Lapsang Souchong Imperial, ZS80 from Upton
>> Tea. This tea is very smoky just in the package. It smells a bit like
>> an ashtray. ;-)
>>
>> My first pot was 1.5 g/cup (6 oz) / 1:00 / 180°. This is probably a
>> little weak, but still a pleasant cup. My second pot was the same
>> except for the time, which I increased to 3:00. I was surprised to
>> find something spicy, like cinnamon, that I did not detect in the
>> first pot.
>>
>> It a cinnamon-like spiciness typical of this tea or am I tasting
>> something else and mistaking it for cinnamon?

On May 26, 6:50*pm, Square Peg > wrote:
> It a cinnamon-like spiciness typical of this tea or am I tasting
> something else and mistaking it for cinnamon?

Just a total shot in the dark but could it be camphor? I'm not a fan
of smoky teas at all and LS is almost impossible for me to get down...
but I could see how possible camphor notes might be present like in
some Puerh and I believe camphor is related to cinnamon.

- Dominic

On Wed, 27 May 2009 08:02:58 -0700 (PDT), "Dominic T."
> wrote:

>On May 26, 6:50*pm, Square Peg > wrote:
>> It a cinnamon-like spiciness typical of this tea or am I tasting
>> something else and mistaking it for cinnamon?
>
>Just a total shot in the dark but could it be camphor? I'm not a fan
>of smoky teas at all and LS is almost impossible for me to get down...
>but I could see how possible camphor notes might be present like in
>some Puerh and I believe camphor is related to cinnamon.

I guess it could be. It's been a long time since I smelled camphor.
Wikipedia says camphor is from the camphor laurel (Cinnamomum
camphora), a large evergreen tree found in Asia.

http://en.wikipedia.org/wiki/Camphor

It also says that LS is dried over fires made from local pines

http://en.wikipedia.org/wiki/Lapsang_souchong

so maybe something in the pine sap oil is similar to that in
Cinnamomum camphora.

In any case, it was quite subtle. I am surprised that my rather dull
senses even detected it at all (maybe it's really a lot stronger that
I realize).

The smokiness of this tea is not bad for occasional use and the spicy
tone is nice. I'm going to try it a bit stronger today.

On Wed, 27 May 2009 08:02:58 -0700 (PDT), "Dominic T."
> wrote:

>On May 26, 6:50*pm, Square Peg > wrote:
>> It a cinnamon-like spiciness typical of this tea or am I tasting
>> something else and mistaking it for cinnamon?
>
>Just a total shot in the dark but could it be camphor? I'm not a fan
>of smoky teas at all and LS is almost impossible for me to get down...
>but I could see how possible camphor notes might be present like in
>some Puerh and I believe camphor is related to cinnamon.

At 2.0 g/cup (212°/3:00), the spicy amora is much more distinct and
the smokiness much less pronounced. In fact, if I were just given a
cup of tea and not allowed to smell the leaves, I'm not sure I would
even call it smoky. The aroma is almost medicinal, but in a good way.
That's probably the camphor.

There is a bit of a smoky aftertaste.

This is quite a nice cup. A good pick-me-up in the morning.

On May 27, 12:50*pm, Square Peg > wrote:
> On Wed, 27 May 2009 08:02:58 -0700 (PDT), "Dominic T."
>
> > wrote:
> >On May 26, 6:50*pm, Square Peg > wrote:
> >> It a cinnamon-like spiciness typical of this tea or am I tasting
> >> something else and mistaking it for cinnamon?
>
> >Just a total shot in the dark but could it be camphor? I'm not a fan
> >of smoky teas at all and LS is almost impossible for me to get down...
> >but I could see how possible camphor notes might be present like in
> >some Puerh and I believe camphor is related to cinnamon.
>
> At 2.0 g/cup (212°/3:00), the spicy amora is much more distinct and
> the smokiness much less pronounced. In fact, if I were just given a
> cup of tea and not allowed to smell the leaves, I'm not sure I would
> even call it smoky. The aroma is almost medicinal, but in a good way.
> That's probably the camphor.
>
> There is a bit of a smoky aftertaste.
>
> This is quite a nice cup. A good pick-me-up in the morning.

I'm guessing that's it then... sheesh you know you are a tea nerd when
you can taste a tea for someone without tasting it

- Dominic

Square Peg > wrote:
>On Wed, 27 May 2009 05:56:02 -0700 (PDT),
>wrote:
>
>>Ive concluded not all LS are created equal.
>
>Isn't that pretty much true of all loose teas? Even the exact same tea
>will vary from year to year.
>
>>I tried one recently that
>>has no off notes. It is sweet and smoky through and through. Ive
>>never noticed your cinnamon but it might be what I call sweet.
>
>I'm not sure it is cinnamon. That's why I asked. I'm trying to educate
>my palate. Whatever is it, it's fairly subtle.

Creosote?
--scott

--
"C'est un Nagra. C'est suisse, et tres, tres precis."

On Wed, 27 May 2009 12:22:57 -0700 (PDT), "Dominic T."
> wrote:

>On May 27, 12:50*pm, Square Peg > wrote:
>> On Wed, 27 May 2009 08:02:58 -0700 (PDT), "Dominic T."
>>
>> > wrote:
>> >On May 26, 6:50*pm, Square Peg > wrote:
>> >> It a cinnamon-like spiciness typical of this tea or am I tasting
>> >> something else and mistaking it for cinnamon?
>>
>> >Just a total shot in the dark but could it be camphor? I'm not a fan
>> >of smoky teas at all and LS is almost impossible for me to get down...
>> >but I could see how possible camphor notes might be present like in
>> >some Puerh and I believe camphor is related to cinnamon.
>>
>> At 2.0 g/cup (212°/3:00), the spicy amora is much more distinct and
>> the smokiness much less pronounced. In fact, if I were just given a
>> cup of tea and not allowed to smell the leaves, I'm not sure I would
>> even call it smoky. The aroma is almost medicinal, but in a good way.
>> That's probably the camphor.
>>
>> There is a bit of a smoky aftertaste.
>>
>> This is quite a nice cup. A good pick-me-up in the morning.
>
>I'm guessing that's it then... sheesh you know you are a tea nerd when
>you can taste a tea for someone without tasting it

It's a gift!

I just finished a pot at 2.5 g/cup. It's a completely different tea.
The smokiness is almost completely gone (or I've gotten used to it).

What I thought was cinnamon now tastes more like licorice or even oil
of bergamot. It tastes a lot like Earl Grey and there is a buttery
feel on the tongue. I think I like it best at about 2.0 g/cup.

Now I need to brew a pot of this and Earl Grey side by side to
compare.

On 27 May 2009 15:57:42 -0400, (Scott Dorsey) wrote:

>Square Peg > wrote:
>>On Wed, 27 May 2009 05:56:02 -0700 (PDT),
>>wrote:
>>
>>>Ive concluded not all LS are created equal.
>>
>>Isn't that pretty much true of all loose teas? Even the exact same tea
>>will vary from year to year.
>>
>>>I tried one recently that
>>>has no off notes. It is sweet and smoky through and through. Ive
>>>never noticed your cinnamon but it might be what I call sweet.
>>
>>I'm not sure it is cinnamon. That's why I asked. I'm trying to educate
>>my palate. Whatever is it, it's fairly subtle.
>
>Creosote?

Well, I have no idea what creosote tastes like, so ... I have no idea.

Wikipedia (http://en.wikipedia.org/wiki/Creosote) says wood creosote
is created by high temperature in beech and other woods. It does not
mention pine, which is what LS is said to be dried by burning.

At the recent PPP we were trying to describe the taste of camphor.
When it came my turn I blurted out cypress and cedar which was a
surprise to me. I grew up in the South. I have one 03 shu I think
could repel moths.

Jim

On May 27, 9:02 am, "Dominic T." > wrote:
> On May 26, 6:50 pm, Square Peg > wrote:
>
> > It a cinnamon-like spiciness typical of this tea or am I tasting
> > something else and mistaking it for cinnamon?
>
> Just a total shot in the dark but could it be camphor? I'm not a fan
> of smoky teas at all and LS is almost impossible for me to get down...
> but I could see how possible camphor notes might be present like in
> some Puerh and I believe camphor is related to cinnamon.
>
> - Dominic

In article >,
Square Peg > wrote:
>On 27 May 2009 15:57:42 -0400, (Scott Dorsey) wrote:
>
>>Square Peg > wrote:
>>>On Wed, 27 May 2009 05:56:02 -0700 (PDT),
>>>wrote:
>>>
>>>>Ive concluded not all LS are created equal.
>>>
>>>Isn't that pretty much true of all loose teas? Even the exact same tea
>>>will vary from year to year.
>>>
>>>>I tried one recently that
>>>>has no off notes. It is sweet and smoky through and through. Ive
>>>>never noticed your cinnamon but it might be what I call sweet.
>>>
>>>I'm not sure it is cinnamon. That's why I asked. I'm trying to educate
>>>my palate. Whatever is it, it's fairly subtle.
>>
>>Creosote?
>
>Well, I have no idea what creosote tastes like, so ... I have no idea.

I get a taste off of LS that is very sweetish, and reminds me a lot of
the smell of creosote. I like it a lot.
--scott
--
"C'est un Nagra. C'est suisse, et tres, tres precis."