Gongfu, 1 tbsp, 200. 30-45 secs. The last time I reviewed this tea it was a few months ago, and it was one of the first shengs I had ever tried. At the time, all I could taste was seaweed. Fast forward a few months, and dozens of teas later, 2-3 a day, every day, all kinds and my palate has completely changed. It’s crazy. I have no idea how the heck I ever tasted seaweed. This tea is sweet; the first steep very much so, I taste white grapes, citrus. Later steeps get a tad bitter and dry. It’s amazing how much a person’s palate can change in such a short amount of time!
This is You :-D
Profile
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
