2007 Chang Tai Wei Rong Hao Golden Bowl Silver Tip

I’m finally working my way through the various tea samples I got a year or 2 ago from Life in Teacup. I didn’t drink my daily quart of Nettles over the weekend, so this morning my allergies are back to full bloom, resulting in overall irritation and headache, and low motivation. I’ve been sipping nettles all morning, and starting to feel improvement, and so I’ll take a break from that herb and sip some shu for awhile.

Sometimes when drinking Shu I treat it like black tea, 4 Grams in a standard cup steeped for 3 minutes, followed by a resteep of 5min. For this tea I broke out the yixing and am going with a parameter 6G X 10sec/15/20/etc, or something like that. I’m still pretty fog-headed, so my counting might not be exactly accurate today. Anyway, each Round is 2 steeps, combined in a mug.

The initial aroma of the rinsed leaf reminded me of cream of wheat with a little honey in it, and the taste of the first round even reminded me of that, in a way, with a hint of a dark chocolate base note. It was actually very sweet! And very smooth as well. And very dark!

Round 2 is more of the same, but with a buttery taste to it, and I’m thinking of a bowl of Hominy with butter, and a side of whole wheat toast. This round is not as sweet as the first, and has what I like to think of as a Matte Finish (I don’t know how to explain what that means, but lets just say it’s smooth but not too shiny?). I can feel a sense of electricity starting to happen, as if my synapses are rebooting, and it feels good.

That’s all for now. I’ll keep sipping, and report back if I have anything to share.