I wasn’t really paying attention to the instructions so as a result the 1st infusion was steeped for 1.5 min rather than 1 min. I gave the leaves a bit of a rinse first to open them up, which I normally do with rolled oolongs. The first steep was alright, perhaps a bit too woodsy for my tastes and it had a distinct roasted, almost charcoal-like taste – more like your typical dark Formosa oolong than a Tie Guan Yin. The second steep was better with more of the smooth, buttery flavours I usually associate with green oolongs and with the roasted notes more subduded. The tea seems to lack sweetness though – I know Tie Guan Yins aren’t heavily perfumed teas, but they usually have some honey notes that appear as the tea cools – but I’m not getting any of that.

195 °F / 90 °C

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

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