drank Shui Xian Wuyi Oolong by Verdant Tea
149 tasting notes

First day of classes, had some downtime so I thought I’d brew a cup of this before I run off to my next class. I don’t know what I’m going to do tomorrow, classes from 10 to 5 straight through in the part of campus where it’s hard to find food vendors. I’ll have to scarf down lunch in between classes. Will probably be making lots of sandwiches this semester! Anyway, I’ll deal with tomorrow when it comes.

I found a small packet of this tea when I was digging through my tea trunk (more of a storage container than trunk or box, but ‘tea trunk’ sounds nicer) last night. Brewed gongfu style, but I probably should have used a little more leaf.

The wet leaves smell like fall. Roasty and sweet. Kind of reminds me of the aftermath of the bonfires we had at my boarding high school, minus the smokiness. First steep, mineral taste with some sweetness.

Time to head to class! Definitely looking forward to more steeps of this later today.

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I have far too many interests. Tea is one of them.

Background in bioethics, medical anthropology, and evolutionary biology with aspirations of eventually going into a medical field. I also have strong interests in theater, computer science, and food (which shouldn’t be particularly surprising).

Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

The final iteration of my rating system before I stopped (note: I never did get around to re-calibrating most of my older notes):
99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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