drank Gong Fu by Zhi Tea
1112 tasting notes

I finally know how to make my tea taste how I like it with my new set up! 500 mL water, two perfect teaspoons of (most) tea. Today I am enjoying a pot of Gong Fu Black that is so wonderfully delicious and perfect. Grainy, roasty, rich. Slightly sweet. Again, I think it’s a little better than in the brewer mug! Yay! I’m glad I gave it some time and didn’t run out to buy something I did not really need.

Preparation
200 °F / 93 °C 4 min, 0 sec
Rabs

Hooray for makin’ it work! ::happy dance::

looseTman

JacquelineM, Thanks for mentioning 2 tsps. for 500ml (16.907 oz.)

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Comments

Rabs

Hooray for makin’ it work! ::happy dance::

looseTman

JacquelineM, Thanks for mentioning 2 tsps. for 500ml (16.907 oz.)

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Profile

Bio

I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes

Location

Collingswood, NJ

Website

http://jackiemania.wordpress....

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