72
drank Golden Bi Luo by Chicago Tea Garden
1610 tasting notes

This tea looks so neat with its little gold and black coils – I’m used to only seeing green teas rolled like that (the usual Bi Luo Chun) so this is an interesting change. The first steep was only for 1:30 minutes but still yielded plenty of flavour – if the strength of the tea was any indication I wouldn’t do the initial steeping for any longer. It has what I’d call a typical Yunnan flavour, a mix of malty and smokey flavours with a hint of bitterness. It’s got quite a punch to it, so subtle this tea most definitely is not.

The second steeping at 3:00 minutes was more mild but still very flavourful. I imagine I could get at least two more steepings out of these leaves if I had the time – unfortunately that experiment will have to wait for another day as I have to run off to work right now. :(

Preparation
Boiling 1 min, 30 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.

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