Cody

I’m not sure why I never logged this one. This was one of the first loose-leaf green teas I tried. I think I was just lazy. I did like this tea, though, and I’m sad to see it go. I was even sadder to not be able to finish the last of it, for I found mold on the leaves tonight despite the airtight tin it was in. :( I guess I had it for a little too long…

Anyway, this was a great sipping tea for the afternoon or early evening. It had a very interesting butternut squash note to it that I really liked. Rarely did it become bitter, and had nice light vegetal qualities to it. I alternated between gong fu and western styles and liked the respective results equally.

2013-01-07 21:48:23 -0500

175 °F / 79 °C

1 min 30 sec

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I’m fanatic about all things tea-related. Lately, I’ve been fascinated with dan congs and Chinese blacks. I love all kinds of oolongs and particularly enjoy tieguanyin. I typically prefer unflavored/unscented teas, but I’m crazy about chais. Recently, I have begun to delve into the world of pu’er, and have started a small collection of sheng and shu cakes.

I love trying new teas and I’m always learning all I can about the world of tea. When drinking, I look for a tea that presents a unique experience, something that involves every sense and provides intrigue in every aspect throughout steeps. I search for teas with balanced complexity and something that makes me keep reaching for my cup. I yearn to find all the positives a tea possesses and every subtle nuance hiding among the leaves. I tend to steep most of my teas gong fu style in a small gaiwan if time permits, but I always try to taste a tea Western style before writing a review if a sample is large enough.

My reviews typically attempt to document my full experience with a tea, and are hence pretty lengthy (so thanks for reading all my rambling!). This being said, my logging can become sporadic based on when I have free time from school work.

My Trusty Brewing Teaware
Adagio UtiliTEA electric kettle.
For gong fu, a 100 mL porcelain gaiwan. Very rarely I use a ~12 oz Yixing pot dedicated to lightly oxidized oolongs.
For Western style, a 16 oz cast iron pot.