I had an interesting side-by-side session with three teas – this one and both a medium and a light roast version thereof. They are all from the same 2020 harvest and I have to say neither all are actually quite light roasted – the difference is more relative to each other, although I don’t know about the specifics of the respective roasting.
There are, unsurprisingly, many things these three teas share. They all have similar custard, grassy and floral notes, as well as a certain degree of minerality. I noticed a really strong heady cha qi too, which I obviously cannot attribute to one or the other, but it is fair to expect minimal distinction in that regard.
Now, let us look into the differences.
Heavier roast: This one has a more savoury and comforting aroma that is not asserting itself. Wet leaf smell also includes notes of coriander (both leaves and seeds) and raisins. The taste is more round and woody with less pungency than the light roast and a flavour of carrot cake. The mouthfeel is soft and medium to full bodied.
Medium roast: The aroma reminds me of pear pie and prunes. It is definitely more mineral and less sweet than the light roast. It takes a few more infusions until this one reaches peak complexity. When it does, it is spicy, sweet, and vegetal and it displays notes of curry leaves, a semi-dry grass. The mouthfeel is the thinnest and seems the least interesting of the three.
Light roast: Interestingly, while the leaves of this one are the most green, the liquor of the medium roast has a slightly more lighter colour with a more pronounced brightly green and yellow tones. The and aroma taste itself feel the most fresh, however. It smells the most like fresh fruits of the three with a hint of lime (leaves predominately), cake and custard. The taste is more floral, marine and grassy than the other two. and the aftertaste is quite sweet with a curry leaf flavour to it. I also found the liquor texture to be the most engaging here – it is thick and bubbly with a sort of creamy character.
Flavors: Cake, Carrot, Coriander, Coriander Seed, Custard, Floral, Mineral, Raisins, Wood
