77

A very nice tea, if you can get it right!
It smells divine in its dry state – floral and sweet.
But the first few times I tried it, I only got a very weak brew. This tea needs quite a high temperature to get the flavour out – near boiling.
Done right, this tea results in a sweet, pale, green-gold liquor. A little dryer than the average wulong, but still very nice.

Preparation
200 °F / 93 °C 0 min, 45 sec

Login or sign up to leave a comment.

Login or sign up to leave a comment.

Profile

Bio

I procrastinate. A lot.
And I drink a lot of tea. Often while procrastinating.

I like real tea. I don’t drink flavoured crap.
When I say “flavoured crap”, I mean things like “Raspberry cream cheese rooibos with a hint of chicken” or things with names like “summer breeze” or “delinquent angel”, etc.

I drink mostly Chinese and Taiwanese teas, though I don’t mind a bit of Sencha or Matcha now and again.

In order of preference:
1) “Traditional” heavy-roasted wulong, including tieguanyin
2) Sheng pu’er
3) “Modern” lightly-roasted/oxidised wulong
4) Zealong Black (it deserves a category of its own)
5) Shu pu’er
6) Red tea
7) Green tea

Have I missed any? Probably. The list isn’t exactly definitive, and what I drink depends a lot upon my mood and what I’m doing at the time.

I love the gongfu ceremony. It makes me relax.
I also love to brew grandpa-style: Add a few leaves to cup. Add water. Drink. Refill, repeat until satisfied/nothing left in the leaves.

Anyway, I’m going to stop now.

Location

Auckland, New Zealand

Website

https://plus.google.com/10081...

Following These People

Moderator Tools

Mark as Spammer