One wrote this post up in the early fall of 2009 but never published it. After reading a nice post of the 2010 Jung Jak grade on Potery of Tea one decided to publish this as a reference.
Let's go back... and sit down on a sunny fall day with this green...
After sheding the four levels of packaging, the goods are revealed. The dry leaves are a beautiful vibrant green with a hue of blue running through them. They smell of evergreens and nuts under the soft, smooth, roasted notes- the scent of this tea is as delicate as its leaves. As the boiling water cools one meditates on these leaves and clears the mind.
The first infusion is prepared. There is fresh depth to this tea as well as a fair bit of green tea complexity. Things are light, watery, grassy with fishy, roasted notes.
The second infusion is light and tangy and stimulates the whole mouth with a silky feel. Roasted, fresh, sea-salted green notes are enjoyed.
In the third infusion the flavour is more roasted and fills the whole mouth. The chaqi is clean, alerting, and clear.
The fourth infusion dries the lips and the front of the tongue. Light, roasted notes are still present but tones of hay start to emerge.
The fifth feels quite round and complete in the mouth in flavour and feel. Lower notes like pine tree and dirt harmonize with lighter notes in this infusion.
The sixth has a nice full taste and feel as well but a certain blandness is becoming evident. The seventh, eighth, and ninth infusions are watery, thin, gritty and dry. Some fishy & buttery notes are picked out.
The wet leaves show a nice mix of buds and small leaves.