One hot flash rinse yielded a light nutty/grainy and buttery tea, almost like plain egg noodles.

30sec 1st cool infusion (70-80 degrees celsius): Like the hot rinse, but stronger with the buttery notes stronger than the grainy, and vegetal. Savoury and satisfying with the lightest of astringency lingering on the tongue.

60sec 2nd cool infusion: Same as above but more vegetal and a little more astringent on the tongue.

90sec 3rd cool infusion: Buttery, vegetal and slightly grainy, less astringent than 2nd infusion.

90sec 4th hotter infusion (80-90 degrees): Weaker tasting notes as above (grainy notes coming through more than butter), a bit more astringent.

120sec 5th hot infusion (~90 degrees): Vegetal and grainy, less astringent, quite light.

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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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