Now that the gaiwan is out and sitting by my computer, I want to brew everything in it. :) So, 4g in a 4oz gaiwan, water 97-ish, steeps of 15s, 30s, 15s, 30s, I don’t know I think I’m going to wing it now.

This is a really nice dian hong. The dry leaves had a sweet, almost chocolatey note, but once wet they turned kind of sweetly earthy. The liquor has some sweet, spicy, biscuity notes in the aroma. The flavour is bright and a little citrusy to start, then it develops into spicy and earthy and sweet potatoey. There’s something about this tea that makes me feel like I’m walking through a forest. Maybe it’s just the power of suggestion, knowing that it’s “wildcrafted”, but it’s nice. It has a creamy, coating sensation in the mouthfeel, and an overal clean, fresh feel to it. I’m finding it to be about equal parts energizing and calming this morning, but I’m not very sensitive to caffeine.

Flavors: Citrus, Cookie, Earth, Spicy

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Well it has been over a year and everyone I know thinks my tea obsession is a bit out of hand, so… I guess I’m not a total newbie anymore. :)

I’m drinking a lot more pure tea these days, though I still love a good flavoured blend too. Current favourites: Chinese and Taiwanese blacks, fresh Chinese greens, oolongs both green and roasted, sheng puer.

I really love companies that buy directly from tea farmers, and have an emphasis on quality and sustainability. Favourites: Verdant, Whispering Pines, Eco Cha, White 2 Tea. I live in a small town in the middle of nowhere, so I buy almost all my tea online.

For hot tea, I’m usually brewing in either a 100ml gaiwan, or a 10oz mug with a steeping basket. For cold tea, I cold brew overnight in 500ml mason jars.

My cupboard on Steepster doesn’t include small samples, just the ones I have at least 15g of. So if you see something you’re interested in, I probably have enough to share. :)


Northwestern Ontario, Canada

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