Hankook Tea

This is a rather toasty, mildly sweet green tea, in nice silk teabags (made a mistake when purchasing it, had intended to get loose leaf and didn’t pay enough attention).

I’ve brewed it a couple of times and the sweet green vegetal flavors predominate at first infusion, and the 2nd infusion and 3rd infusions are more toasted, less sweet, still mild and tasty.

I don’t really find it worth the high premium price, but it is a very nice tea, worth checking out if you want to explore Korean teas.

Almost finished with my first batch of this tea. Today I was prepping a thermos full of it and realized I only have one more bulk brewing session or two more selfish solo sessions left. Fortunately, I am not too far away from the store, and can go buy more soon. I would miss it too much if my supply were cut off. It’s not a tea that I crave daily, but it’s very comforting to know that it is there, available, reliable, delicious, when I do need a hit.

Another wonderful session with this tea yesterday. Steep after steep of delicious sweetness, fruity undertones, and the slightly earthy toastiness that fades gradually in the first half dozen infusions, but the other flavors linger for 12 to 20. So nice.

I’m almost out of this and will definitely pony up for more when it’s gone. it’s tea that just grows on me more and more.

Really enjoying a series of infusions tonight….even as the leaves are losing potency—somewhere around the 8th or 10th infusion, that is—the ‘leftover’ taste is still warm, earthy, fruity, delicious. I am liking this tea better the more I drink it.

This is fairly pricey like most Korean teas, apparently due to rarity with most being consumed inside Korea.

The leaves are dark, small, twisted, with toasty and fruity odors. When added to the prewarmed gaiwan, 2.5 g per 75mL/2.5 oz water, the odor is stronger, mostly fruity and tart.

The first 30 second infusion with water several minutes off the boil (probably about 180 degrees) yields an amber infusion, tasted like dilute black tea—touch of fruit, bit of toasty, but very little of the floral and earthy notes I expect from my chinese oolongs.

2nd infusion at 170 degrees (thought it was a bit warmer, surprised when it was so cool in the cup), also abotu 30 seconds, again tastes strongly of….well…black tea. A little fruity, very tea-like, a little hint of caramel.

For the 4th infusion, I put water just off the boil for 20 seconds, and a little more sweetness comes out. It reminds me a bit of the Yunnan Oriental Beauty I got from Yunnan Sourcing: tastes strongly oxidized, like a black tea, but without any of the bitterness that makes most of them intolerable to me.

The leaves are broken, curled, dark after infusion, and again, has a strong tea scent. (‘Tea scent’ here is code for smells like lipton, but that seems like a bad word to use describing a pleasant mild tea.)

It is easy and pleasant, but not that special for the price.

Same review on my web site, with photos (no ads):

http://www.well.com/user/debunix/recipes/2009HankookOolong.html

This is an easy tea to drink. It’s mellow, smooth, no bitterness and no astringency. It’s good, but it’s also kind of boring, which is why I like drinking it at work. I don’t feel like I’m missing out on anything by sipping on this thoughtlessly.

Fairly easy to brew, even in the strainer + cup thing I have at work. Even though I usually do lots of leaves + short infusion time, this seems to be better with fewer leaves and longer infusion time. Doing it with too much leaves doesn’t really accomplish anything other than wasting leaves.