湖南黑茶：古茶新参记：炭焙与千两

秋凉了, 事也渐更忙起来, 茶是继续试着, 抽空儿作下记录, 把有趣的先写下.

比较喜欢那款炭焙高山茶(叫「太和好茶」), 有明显焙火香, 而从二泡後叶子竟回转些绿色, 深化了台湾高山茶的扬香和焙火香的结合.

09年湖南安化千两茶, 是感觉最奇怪的. 实话说, 开始的几泡都不好喝. 二人坚持到六泡, 未见好转. 可Marshall走後我收拾的时候又舍不得倒掉, 就在空壶中放置了一晚.... 第二天早起, 烧水再泡. 突然有了转变! 下面先记Marshall对此茶的感觉, 然後再说我第二天的发现.

Marshall云: The taste of this tea in the beginning infusions was not very pleasant. The 2nd and 3rd infusions had metallic zinc-like sensation on tip of tongue, like tasting a piece of battery! There was a note of spice, especially that of cinnamon. Until the 6th infusion, the tea was still quite blunt in mouth...

用中国话说就是: 这茶开始的几泡味道都不太悦人. 二泡和三泡舌