Backlog from Friday night.
I was so excited to make this in the gaiwan and to test out my newly-acquired gaiwan pouring skills.
I don’t think I ever noticed how cute the leaves were. They’re downy, and the contrast of the black and gold is very pretty.
Steep 1: 1 min. Everything you hear about this tea is about deep, sweet flavors like sweet potato and yam, but the predominant flavor I get is mulchy, wood-like, with a sweet undernote.
Steep 2: 2 min. Eh, still getting the mul – YEP there it is! The sweetness comes later in the sip. It’s the sweet potato/yam thing, but there’s also some fruit.
Steep 3: PBBT
Knocked over the gaiwan in the middle of the third steep and spilled tea and water everywhere. Computer was just barely rescued. Siiiiiigh. And I still have hot water left…
So I put in some new leaves and started over, steeping until there was no hot water left.
Not quite the tea tasting I’d hoped for, but still quite enjoyable before and after the spilly spilly.
