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.
Fort Myers, Florida