80

For Christmas, my brother got me my first Yixing teapot—and I decided to dedicate it to Tieguanyin oolong (partly because the Whole Foods in town sells it, and I like to avoid shipping). So, I seasoned my pot with it and used it to makes very first gongfu style tea. I was really impressed—I loved this one Western style (see my other review for more detail), but I think gongfu brings out the subtleties more (no doubt partly due to the number of steeping a possible). I’m really looking forward to experiencing this tea even more as my pot continues to soak it in—it’s now an every-weekend tradition!

Preparation
0 min, 15 sec 5 g 5 OZ / 147 ML

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Hi, there! I’m Mark. I’ve enjoyed tea ever since I was a kid, but only recently (within the past few years) have I really gotten into high quality, loose-leaf tea. Now, all my friends know me as a lover of all kinds of teas, and I’m always happy to share. I try to make tea for people whenever I can.

When I’m not making and drinking tea, I’m usually writing, hiking, building with Lego, or spending time with my wife and kids.

I rarely feel satisfied with giving something a numerical rating, so most of my reviews are listed as simply either “recommended” or “not recommended.” I’m OK with giving ratings to amazing tea and terrible tea, but everything in between just doesn’t seem right, so I usually stay away, and hope that my written reviews will be illuminating enough.

Recently I’ve become a huge fan of Japanese green teas, though a good oolong or pu’er is always welcome.

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Colorado Springs

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