A Japanese Cherry Wood Coaster Set from the 1950's
As you can see for yourself the dry leaf is chunky and thick. I love chunky and thick, what that tells me is there are many, many infusions to be had. The tea smells of malty roasted grain, honey, raisins and a touch of cocoa. Ive had to experiment a little to get Balhyocha's to brew correctly, or rather, to my liking. Initially when I first brewed these teas I felt that I wasn't extracting all the flavors this tea had to offer. Water temperature and infusion times needed to be adjusted. Spring water brought to the boil and cooled to 185 degrees, plenty of leaf, quickish infusion times brought out the flavors that I knew this tea possessed but I had missed when first attempting this tea.
Balhyocha is a really unique tea, the malted grain and honey notes are a perfect match with the cocoa aspects. This tea is just slightly sweet. Something Ive noticed with all of these Korean teas is that they trick your other senses into perceiving that they are sweeter than they really are. The tea smells of honey, very much so in fact. But when you taste it, it's not as sweet as you thought it was going to be. Now, I,m not saying that's a negative thing, just making observations.
Using more leaf and quicker infusions brings out the best in this tea. And of course the durability was increased by bumping up the leaf quantity, four to five good pots. This Balhyocha is quite rich, almost (but not quite) buttery in the cup. My first impression of these "Yellow Teas" is that they were good, but not very complex. Ive since changed my mind. Yesterday while drinking this tea I noticed some lilac florals in the later infusions. Such a gorgeous tea! Ive been trying to restrain from drinking this stuff up, trying to make it last a while. But it's just so damned good I bet I devour it all within a week. Pedro, you may be hearing from me again shortly.