/ck/ - Food & Cooking

I know some of you were interested in the Butterfly/COFCO cakes on Fullchea. I bought one and just sampled it. Here are my notes on the 2019 "White Beauty" 5929 Zhong Cha cake:
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6.5g/195F/12s

Dry leaf smells of deep mellow fruits and perhaps chocolate, with a subtle floral character. Brewed leaf smells more deeply of a lightly roasted milk chocolate, still with some of that fruit aroma overhead (which seems lighter somehow).

Thickness low, astringency medium, bitterness low. The flavor balances on an indulgent roasted milk chocolate note, which then goes floral, and balances between the two until settling on a very slightly bitter herbal finish. There is some light creamy texture present (especially on earlier infusions), even on a short rinse. Longer brew times bring out more of the herbal bitterness, which isn't bad at all, but I think better in moderation. Interestingly, the chocolate character becomes increasingly subdued over each infusion, each time relinquishing more control to the light floral notes until the leaf eventually loses potency. This would surely be an excellent cake to age or cold brew.

I know some of you were interested in the Butterfly/COFCO cakes on Fullchea. I bought one and just sampled it. Here are my notes on the 2019 "White Beauty" Zhong Cha cake:
_________
6.5g/195F/12s

Dry leaf smells of deep mellow fruits and perhaps chocolate, with a subtle floral character. Brewed leaf smells more deeply of a lightly roasted milk chocolate, still with some of that fruit aroma overhead (which seems lighter somehow).

Thickness low, astringency medium, bitterness low. The flavor balances on an indulgent roasted milk chocolate note, which then goes floral, and balances between the two until settling on a very slightly bitter herbal finish. There is some light creamy texture present (especially on earlier infusions), even on a short rinse. Longer brew times bring out more of the herbal bitterness, which isn't bad at all, but I think better in moderation. Interestingly, the chocolate character becomes increasingly subdued over each infusion, each time relinquishing more control to the light floral notes until the leaf eventually loses potency. This would surely be an excellent cake to age or cold brew.