After one short rinse, and 2 10sec infusions, woody forest flavours give way to sweet 70-80% dark chocolate with a hint of strong caramel, bitterness giving to underlying sweetness, so smooth and satisfying.

Then, adding ~5-10 sec per infusion, the tea thickened while the bitterness mellowed out from infusions 3-6 giving way to nutty and a hint of vanilla tones in the dark chocolate

Now adding 30 sec per infusion until infusion 12, when the flavour had weakened to the point of stopping.

I used a 120mL gaiwan, so yixing would probably enrich this tea much more and get more infusion out of it.

205 °F / 96 °C

is this a raw or ripe?

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is this a raw or ripe?

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I’m Robbie!

I’m 22 with a B.Sc in chemistry, currently doing a PhD in synthetic organic chemistry, both in University College Dublin.

Tea has become one of the most important parts of my life. I drink it almost everyday, and it grounds me whenever I need grounding, calms me when I need calming, and entertains me when I’m in need of entertaining.

I drink mostly oolong and puerh tea, sometimes green tea (in spring and summer), rarely white and yellow tea, and occasionally black tea (it comes in phases). I have a deep love for traditional oolongs, yancha and puerh (shou and sheng) in particular! :D

You can find me at www.twitter.com/robsbitsoftea, robsbitsoftea.wordpress.com and www.instagram.com/mcrdotcom

I post regularly on instagram about tea, I try to keep my blog up to date but never succeed, and I rarely go near that twitter account. My personal twitter account is www.twitter.com/mcrdotcom!


Dublin, Ireland


https://twitter.com /mcrdotcom

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