So I was having so much fun trying out my new gaiwan that I looked through my cupboard for another candidate for gongfu steeping. I brewed this one a few days ago western style and loved it so I thought I’d see what it was like using the gaiwan.
Holy snikeys! I feel like I’m totally maturing! (not too much though, obviously). I could taste differences in steeps. The first couple were what I expected and then POW caramel. Like yummy gooey caramel. It was crazy. When I brewed this western style it actually reminded me more of a hoppy pale. Now it’s like a cinnamon butter caramel. How can there be such a difference? I wonder where it will go from here.
