SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe)

SFTGFOP (Special Finest Tippy Golden Flowery Orange Pekoe) Lesson 3 Info from class notes Tasting notes – rich dark liquor, malt with creamy undertones Origin – Assam Brewing temp. – 100°c Steeping time – 4 min Personal notes on the tea: Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis Cut, twisted…

PF (Pekoe Fannings)

PF (Pekoe Fannings) Lesson 3 Info from class notes Tasting notes – rich dark liquor, malt with creamy undertones Origin – Assam Brewing temp. – 100°c Steeping time – 4 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  Fine Grain, like course sand, dark rusty…

BOP (Broken Orange Pekoe)

BOP (Broken Orange Pekoe) Lesson 3 Info from class notes Tasting notes – rich dark liquor, malty strong flavours Origin – Assam Brewing temp. – 100°c Steeping time – 4 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  Fine grain, soft rusty brown  Clumpy but…

Black Orthodox (TGFOP)

Black Orthodox (TGFOP) Lesson 1 & 2 & 3 Info from class notes Tasting notes – Bright golden copper, smooth malt flavours Origin – Assam Brewing temp 100°c Steeping time 4 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour analysis Cut leaf rolled, dark brown/black  Softer…

Black CTC

Black CTC (crush / tear / curl) Lesson 2 & 3 Info from class handouts Tasting notes – Rich dark liquor, full bodied, full mouth feel, slight astringency. Origin – Assam Temperature – 100°c Steep – 4 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor analysis Aroma analysis Flavour…

Pu-erh

Lesson 1 & 2 Pu-erh info from class handouts Tasting notes – Dark red liquor – almost black, pungent, earthy and rich flavours. Origin – China Temperature – 100°c Steeping – 4 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor analysis Aroma analysis Flavour Analysis Rusty brown, long rolled…

Green Pan Fried

Lesson 2 Info from class notes Green Pan Fried Tasting notes – Golden yellow liquor, astringent, smokey with slight vegetative undertones Origin – China Brewing temp – 100°c Steeping time – 4 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  Rolled pressed, cut leaf, light…

Gunpowder

Botanical Name: Camellia sinensis Common Names: Gunpowder Info from class handouts Tasting notes:  Golden liquor, grassy, vegetative, smoky Origin:  China Temp:  80-84°c Steeping time: 3-4 mins Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  Dull light green, tightly rolled balls Cut leaf, mostly uncurled, rich colour Rich golden…

Oolong – Ti Kuan Yin

Lesson 1 & 2 Oolong – Ti Kuan Yin Info from class handouts Tasting notes – Golden liquor, toasty, smoky and floral flavours Origin – China Temp – 80°c Steeping time – 3 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  Deep green tightly rolled leaves…

Green Steamed (Sencha)

Lesson 2 Green Steamed (Sencha) Info from class handouts Tasting notes – Light green liquor, vegetative flavours with a hint of seaweed. Origin – Japan Temp – 80°c Steeping time – 3 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  1/4″-1/2″ cuts rolled flatten deep…

White Silver Needle

White Silver Needle Lesson 1 & 2 Info provided from class notes Tasting notes – Light liquor, smooth mouth feel, floral with a sweet aftertaste Origin – China Brewing temp 80°c Steeping time 5 min Personal notes on the tea Dry leaf appearance Wet leaf appearance Infused liquor Aroma analysis Flavour Analysis  Silvery grey jade…