I steeped it western-style tonight, and while it was much less astringent, I’m still not sure what to make of it.

There’s this sort of “curly” taste to it that I’ve associated mostly with green oolongs and some green teas. The way it hits my tongue – I’m not a fan of it.

However, this is much more palatable than I was expecting. The smoky, roasty flavour is nice. Perhaps I’ll like the other roasts of this tea (light, dark, and smoky) more?

Preparation
175 °F / 79 °C 3 min, 0 sec 3 tsp 24 OZ / 709 ML
TheKesser

What is western-style?

Christina / BooksandTea

The steeping instructions on the Yunomi.us website for this tea suggest 1 tbsp/5 grams of tea leaf steeped in 6 oz of water for about 30 seconds. However, I’ve found that Yunomi.us’ instructions (in general, not just for this tea) really don’t work for me, as it’s too much leaf for too little water, resulting in a really bitter/umami taste.

So instead I brew using ratios/times more traditional to a western style of brewing – in this case, 1 tsp of leaf per 8 oz of liquid at 80C for 2-3 minutes.

TheKesser

ohhhh okay. Yeah I definitely do western-style for my teas.

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TheKesser

What is western-style?

Christina / BooksandTea

The steeping instructions on the Yunomi.us website for this tea suggest 1 tbsp/5 grams of tea leaf steeped in 6 oz of water for about 30 seconds. However, I’ve found that Yunomi.us’ instructions (in general, not just for this tea) really don’t work for me, as it’s too much leaf for too little water, resulting in a really bitter/umami taste.

So instead I brew using ratios/times more traditional to a western style of brewing – in this case, 1 tsp of leaf per 8 oz of liquid at 80C for 2-3 minutes.

TheKesser

ohhhh okay. Yeah I definitely do western-style for my teas.

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Bio

Updated March 2016:

I’m a writer and editor who’s fallen in love with loose-leaf tea. I’ve also set up a site for tea reviews at http://www.booksandtea.ca – an excellent excuse to keep on buying and trying new blends. There will always be more to discover!

In the meantime, since joining Steepster in January 2014, I’ve gotten a pretty good handle on my likes and dislikes

Likes: Raw/Sheng pu’erh, sobacha, fruit flavours, masala chais, jasmine, mint, citrus, ginger, Ceylons, Chinese blacks, rooibos.

Dislikes (or at least generally disinclined towards): Hibiscus, rosehip, chamomile, licorice, lavender, really vegetal green teas, shu/ripe pu’erh.

Things I generally decide on a case-by-case basis: Oolong, white teas.

Still need to do my research on: matcha

I rarely score teas anymore, but if I do, here’s the system I follow:

100-85: A winner!
84-70: Pretty good. This is a nice, everyday kind of tea.
69-60: Decent, but not up to snuff.
59-50: Not great. Better treated as an experiment.
49-0: I didn’t like this, and I’m going to avoid it in the future. Blech.

Location

Toronto, ON, Canada

Website

http://www.booksandtea.ca

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