So I managed to get a mild sunburn everywhere yesterday. That’s pleasant. I need to start carrying an umbrella. …Or frilly parasol.

Used about 85-90C water, just down from boiling; 3g/50mL, prewarmed gaiwan, and did a quick rinse. Steepster again lost my note before I finished, so here’s my quick summary:

First two steeps at 10 seconds, faintly sweet, no real astringency until the second steep, light, almost floral; some people suggested mineral, which I think I agree with. The astringency almost feels roasty, so that the early steeps strongly remind me of a light dan cong. The aroma of the lid was distinctly fruity, but didn’t really carry into the cup that I noticed. It’s quite different from the Mang Fei, which was more smokey and heavy.

Third steep on I upped to 15 seconds. Astringency built for a bit, mostly concentrating on the tip of my tongue; around steep five, it dissipated again. Reminds me of unripe fruit, I think; not QUITE sweet, a bit dry and harsh, but definitely not vegetal or savoury.

I’ll probably edit this later when I get home from work to continue.

190 °F / 87 °C 0 min, 15 sec 3 g 2 OZ / 50 ML

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Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a teatra.de blog for reviewing and rambling about tea books/publications, and an instagram for photos. Expect nerding about tea production and history on both.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann






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