100

Okay. This time I did three pearls for two cups of tea. I’m on infusion one, cup one, right as soon as it reached drinkable temperature. It smells cocoa-y and heavenly, as any black dragon pearl should. At this point, it’s earthy, a little astringent, with an undertone of the maltiness that I really came for. From my experience, though, the cup I like best is usually the second one, the one that’s had the chance to sit and cool for a bit. That’s where the maltiness and the cocoa undertones really come in.

Isn’t it funny how different flavors become prominent as temperature changes? Tea is awesome!

Edit: Infusion 1, Cup 2: The tea had cooled down enough that I reheated it a bit… by the microwave… (lights and sirens) (Tea Police pull up outside and surround the premises) THIS is the tea I bought this big bag for! Astringency is toned down and the smoothness is more prominent.

Infusion 2: I added one more pearl, boiled water, and let this steep for about a minute, seeing as the liquor was the deep dark red color almost instantaneously as I poured the water. The cocoa aroma has intensified. There’s still a bit of astringency (perhaps a bitty bitty bit more than the Adagio version of this tea?), but this is the black dragon pearl tea I fell in love with.

The thing about this tea is that it’s just off to the side of being perfect. I find that foods and beverages that are like that, that have a good flavor that’s just off the center, are the ones that hook me the most. Good in the morning, good in the afternoon, good in the evening. Love this tea love this tea love this tea.

Preparation
Boiling 6 min, 0 sec

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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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