76

I had a bit more than a cup’s worth of tea leaves but not enough to make two, so this time around the tea is a little stronger. Its smell makes me think of puff-wheat cereal or maybe those puff-wheat dessert squares.

Despite the large quantity of leaf the bakey and nutty flavours don’t take on a charred quality like many of the roasted teas I’ve tried seem to. This tea has a lot of ‘substance’ to it that gives it a slightly malty quality as well.

The second steep tastes a bit greener but there’s a bit of a bitterness that creeped in as well when no one was looking. Hmm.

The third steep is a little bit weak and watery – it doesn’t seem to have as much staying power as other oolongs. Right now it’s just a slightly nutty, unremarkable tea taste. Now this might be because I’m not brewing it gong-fu style (as stated in my previous tasting note) but yeah, I’m a little disappointed as I can usually get three or four good, solid steepings out of most green oolongs.

Preparation
185 °F / 85 °C 3 min, 0 sec

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.

I’m also a self-proclaimed Grammar-Nazi, and improper capitalization and spelling invariably makes me twitch (yes, I mean you!)

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