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1/28/14 Gongfu practice in the evening. 2.5g in my 100ml gaiwan. I’m on about the 8th steep of this, and will probably write a reply to this note when I’ve finished. This tea opened with a strong orchid/apricot aroma, and has gently been adding astringency and spicy notes with each steep. I’m enjoying it a great deal. The leaves are still pretty tight, some more so than others. I think I’ll take this tea to the club tomorrow, and see what it’s like brewed by a more experienced and focused gongfu-cha student. I get the feeling there’s a depth to this tea that I am just not skilled enough to draw out.

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205 °F / 96 °C 0 min, 15 sec
AnnaEA

I took this to tea club today, for the oolong cupboard. I sort of miss having at home, but one of the gongfu cha students brewed it for me there, and I was so right about it responding better to an experienced brewer.

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AnnaEA

I took this to tea club today, for the oolong cupboard. I sort of miss having at home, but one of the gongfu cha students brewed it for me there, and I was so right about it responding better to an experienced brewer.

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I love tea, cooking, and fiber arts.
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