88

I’m getting mildly irritated at all of the papers that I’ve been writing/need to write, so I’m taking a short (well, maybe long-ish) tea break as I take notes on this and watch a bit of Mad Men. I got a sample of this in my first order from Verdant, tried it once Western-style, but didn’t really enjoy it. This time, I’m trying this out Gongfu style.

Dry leaf aroma: Sweet, almost chocolate-y. It reminds me of some sweet snack or dessert I had at some point in my life, but I can’t quite put my finger on it.

First infusion: Tea liquor has a golden hue. Light, slightly sweet, wheaty flavour. Creamy?

Second infusion: Maltier than the first infusion, and I’m definitely beginning to taste something honeylike. At one point I thought I could taste a spice that has a light ‘bite’ to it— cinnamon? Pepper?

Third infusion: Still wheaty, as if I had taken a bite out of fresh wheat bread. Ah, there it is. A little peppery. The creaminess/butteriness is fading.

Fourth infusion: Steeped this a bit longer than I intended to, whoops. Still quite malty, but the honey isn’t as prominent as it was in previous steeps. The creaminess is now mostly gone and has been replaced with a (slightly tingly?) peppery taste. And on that pleasant note, I think I’m going to head back to writing.

Preparation
200 °F / 93 °C

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

Update

Have been occupied as of late with grad school. I’ll still be on Steepster, but will mostly be in lurk-mode with the occasional review.

About Me
Student with far too many interests, ranging from medical anthropology to evolutionary biology to bioethics to medicine to computer science to theatre, and lots more.

Brewing
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.

Preferences
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.

Ratings
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.

I plan to give my rating system an overhaul and will eventually get around to rescaling older ratings.

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.

Following These People

Moderator Tools

Mark as Spammer