I have a 1/4 lb bag of Yin Hao from Holy Mountain. After several
trials, I think I like it best at about 2.0-2.6 g/cup (6 oz) brewed at
160°-180°F for 1.5 to 3.0 minutes.

With those parameters, it is smooth and mild.

It has two characteristics I cannot identify.

1. Almost from the first sip, it feels like there is a slight coating
on the inside of my mouth. It's not quite like butter or fat, but
similar. It lasts for an hour or so after drinking.

Can anyone explain what this is?

2. After 2-3 cups, there is a slight after taste that I can't quite
identify. This tea has some jasmine and this after taste has a floral
character, so maybe that's it.

Can anyone help me here?

it is jasmine scented.
with my jasmine whiite pearl tea, i only use 1g. i find if i use more
the jasmine is overpowering. sometimes i even use .5g andmix ith a
white needle or light green tea.
if i used too much the jasmine quality was almost chemically
artificail.
reminds me of chrysanthemum or marigold flower smell in the garden, a
little is nice, but rub it in your fingers really well and it is
overwhelming.

al

On Thu, 18 Sep 2008 19:16:29 -0700 (PDT), sjones12@cogeco.ca wrote:

I thought about trying it with about half the amount of leaf. I'll do
that tomorrow. Do you brew it the same amount of time or longer?

Mixing with an unscented green is a good idea. I'll also try that.

Thanks

Get the YinHao without the Jasmine scent. It will turn your throat
into a breeding ground for algae. When people talk of green tea this
is my reference tea not because it is so delicate and delightfull but
because it is felt from the tongue to the stomach. It doesnt fade.
If you dont like the first cup you wont like the next. I hate to use
the word bitter or astringent but in this case it is a good thing
because it delivers without the punch. Youll taste it all morning.
You might panic and start scraping your tongue. Ill bet youll like
the unabashed unapologenic nofrills single note taste. After awhile
the aftertaste turns to perfume which fills the nostrils as it leaves
the tongue. The infused leaf is very sticky. You can simply remove
with a spoon. Whenever things get out of kilter...

On Fri, 19 Sep 2008 06:27:48 -0700 (PDT), Space Cowboy
ix.netcom.com> wrote:

On 2008-09-18, Square Peg wrote:

Nice. I just got a bunch of tea from them[1], along with a teapot and
some incense. So far I've tried the (gorgeous) Li shan oolong, which
I've been brewing gongfu since about 1pm. Still going strong; really
thick, brothy (umami) mouthfeel. Infusion 11 or so, 185F.

I notice this in the oolong I'm drinking, too. It's pleasant, but
odd. Maybe a low intensity perception of astringency, tea chemicals
chelating proteins in your oral epithelia?

[1] The others, for those curious, are their bi luo chun, osmanthus
baozhong, nai xiang jin xuan (it does smell like cream), Ceylon
gold (just gorgeous), and "shan" Vietnamese black. All of these
smell amazing. I'm looking forward to drinking them.

N.