So I am brewing this tea in less than optimal conditions, at work, with hot water provided by my Keurig (192 degrees I think) and steeped grandpa for 3 minutes. The dry leaf smells of cocoa, which is quite pleasant. The liquor has a lovely amber color and the cocoa aroma is still there. After 3 minutes the flavor is weak, so I’m turning over my hourglass brewer for another 90 seconds. Much better. Very robust, sweet, smooth, chocolatey, and not a hint of bitterness. Lovely! Will have to try this gongfu style and see what the tea reveals.
This is You :-D
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Bio
For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.
I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.
The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.
Location
Southestern USA
