Backlog April 30th -
So this note is actually for the 2016 Spring Tea.
6g/100ml gaiwan, 200F – smells buttery
rinse – floral, faint sweetness. I let it sit here a minute for the leaves to start to open.
15s – slightly sweet, soft florals, delicate taste, not sweet like sugar, but honeysuckle or clover
25s – pushed it more timewise and it turned vegetal and buttery
I dropped back to 15s and it returned to floral sweetness but was still pretty faint. I did a couple of more steeps at 15s. It’s a pretty delicate tea and I feel the need to play around with the temperature so more to see if there is a sweet spot. It’s not as nearly strongly flavored as I expected given the tea style versus the other two I’ve had.
It’s got staying power since I’m 5 or 6 steeps in but the flavor’s are delicate.

I tried raising the temperature to boiling just to see what it’d do, but the flavors are not significantly different. I need to play with this some more.

Flavors: Floral, Honeysuckle, Sweet

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I started my tea journey with Stash/Celestial Seasonings tea bags years ago. All loose leaf, unless I’m sick or traveling.

I like black, oolong, white, herbals, and raw/ripe pu’erh. I don’t drink green tea often.

I play video games, read, and do pottery. My current favorite tea mug is one I threw and glazed.

I generally review teas twice – initial and final steeps.

My cupboard is completely out of date. I have a spreadsheet (it’s current!!!) that’s over 300 teas. Pretty equal amounts of black, white, oolong, raw, & ripe with a little bit of green/herbal.

85-100 are teas that I loved and want to keep in stock.
71-84 are teas that are good. I may or may not get them again. Source for daily drinkers/work teas.
60-70 are teas that I didn’t like. I’ll finish what I bought.
Anything less than 60…nope.



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