I adore the way this tea looks, not gonna lie. However, definitely need to be careful with steeping times as the astringency was much higher this time around. I’m trying to figure out whether to try this or the Fujian Baroque for iced tea once my Black Currant Bai Mu Dan runs out and I think the Fujian will come out better. Interestingly, I did get a bit deeper, kind of earthy taste this time around. Nice!
This is You :-D
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Bio
I’m a Pole who grew up in Texas, is currently a graduate student in California studying Japan. How’s THAT for random?
Being Polish, my family has always drunk a lot of tea, and I am no different. I may drink more tea than water. On the other hand, I can’t say that I’m very particular about it; I’m generally pretty careless with steeping times and water temperature and I don’t even have a proper teapot (mostly because the lid broke during the move to California ;_;).
I always drink my tea unsweetened and I only add milk in the case of the most egregiously chai-ish of chais. (not really a big fan of milk in general)
Given that so many of my entries seem to be about my morning tea, I felt I should add something here about me and mornings: I fail at mornings. I fail at them a LOT. Therefore I often also fail at proper tea making in the mornings.
Location
Santa Barbara
