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So I think I discovered the secret to this tea: make it, then let it sit for a few hours. I’m not sure why (perhaps it’s just the cooler temperature bringing out more flavor complexity), but it seems like every time I make myself a pot of this and have one cup right away and one cup in the late afternoon, the second cup is the one I end up craving.

With this tea, the instructions are to let it steep for five minutes, but even after four the tea is always kind of a pale yellow liquor. I usually find myself swishing around the strainer, or pouring and repouring the water over the leaves to speed up the infusion process. Maybe I should just learn to be a little more patient. Still delicious either way.

…Oh, and on a side note, I think I’ve discovered why my past several teas keep tasting like metal. It’s the damn strainer I keep using in place of my teapot! Maybe because I haven’t truly washed the strainer with soap yet (I always rinse it off after I use it to make tea), but the past several times I have tried to use it to make tea, the tea tastes metallic, and the past several times I have used the pot, the tea tastes delicious. Nrrrrrgh….

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Tea is my happy place. I drink tea when I’m at home, when I’m at work, when I’m waking up in the morning or winding down for the night or when I need a little boost in the afternoon. Tea is my official side hobby, and I couldn’t be happier that I’ve discovered such a vast world of flavors, aromas, varieties, and traditions – encapsulated by a beverage that I used to shrug at.

My taste in tea always seems to be changing!

Black teas are far and away my favorite. Great Chinese black teas are one of my weaknesses. I also like a lot of the Earl Grey relatives and I have an affinity for floral teas, especially rose-flavored ones.

I don’t drink green teas as often, but there are a few I quite enjoy.

Same with white teas.

I have some experience with oolongs, but not much. Most of the ones I’ve had taste the same to me, and I’m not huge on the roasty-green flavor. I kinda like the juicy-green ones, though.

I’m exploring pu erhs. I haven’t had many, but the ones I’ve tried have been really intriguing when done right, and it seems like the pu erh universe is a rich and complex one once you get past “IT TASTES LIKE FISH!”

I like rooibos, but I have to be in the mood for it. And it HAS to be in a sachet or a bag. Loose rooibos is more of a pain than it’s worth.

I go through different phases when I’m trying teas. Sometimes, I really want flavored stuff; sometimes I just want to try pu-erhs; sometimes I’m on a rose tea kick, etc. I enjoy building up my base of tea knowledge and even more the experience of finding a new and unexpected thing I love.

I have a tendency to ramble in my tasting notes. Sometimes it’s on topic. Much of the time it’s not. You have been warned.

As for me, I’m 25 years old and I work at a music store and play various instruments. Besides tea, I love bicycling, writing, teaching myself French, watching things from everyone else’s childhood, ASMR, Star Trek, cats, and awful puns. I’m an INFJ and a Libra too, for all it’s worth.

Steepster is absolutely the most positive, kind, and intelligent online community I’ve ever found, and I love meeting fellow tea enthusiasts through here. I look forward to meeting you!

P.S. Any rare soul who recognizes the profile pic gets bonus points forever.

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One foot’s on the Holodeck. The other’s in Lancaster, Ohio.

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