Coming back to this tea after not touching it for about nine months. I’ve learned a bit about brewing in that time, so I’m ready to go off script and brew this by not following the brewing advice at all. This actually worked out well, because this tea is lovely. I brewed gongfu this time, about 7g in a 100ml gaiwan, water at a full boil. The brew is sweet, with a wonderful taste and aroma of cocoa and dried fruit, figs or prunes (I don’t know, I’m terrible at identifying specific flavors sometimes) but the slightly malty finish is what gives this away as being a black and not a roasted oolong. I hate nearly all the black teas I drink, but this one is an exception.

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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.


Southestern USA

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