Scant 1 tsp for 250mL water @93C, with 1/2 tsp Dung Ti Oolong added. Steeped 4 minutes. Drunk bare.

Perils of the sipdown. I didn’t have enough of this left to make a cup, so I made up the slack with some Dung Ti Oolong.

I find David’s Organic Breakfast to be very batch specific. I had some last winter that was brilliantly complex, while the next packet was bitter and harsh. This batch was quite acceptable, though not as interesting as the first one I ever tried — less good Yunnan, I think.

I thought last night of adding a small bit of Quangzhou Milk Oolong to some Assam Gingia, which I’ll try this evening. At work I only (hahaha) had Dung Ti. The sweetness took the edge off the David’s Organic Breakfast and made it richer. I will totally try this again.

200 °F / 93 °C 4 min, 0 sec

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Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.


St John’s, Newfoundland, Canada

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