94

My gongfu is… well less than optimal, so I decided to try and brew this Western style today, because it was calling to me. I looked at other, similar teas for ideas, and then just decided to go for it. Will update as I steep progressively.

Steep 1: 1 minute, 1 TB, 200F, 12 oz.
Thick yet light brew, rich, malty, mineral, earthy. Mineral more apparent at the end of the cup than anything.

Steep 2: 3 minutes, 200F, 12 oz.
Thick, dark like inky purple chocolate, smells earthy and chocolately, tastes more earthy and like minerals. Something sweet in the distance too, something that I fail to place, but it is quite lovely whatever it is.

Steep 3: 3 minutes, 1TB, 212F, 12 oz.
Increased the steeping temperature from Garret’s recommendation. This is a much smoother cup, almost silky in texture, and barely any mineral taste. Almost like a dark chocolate coffee.

Thank you Mandala and Garret for this great sample!

Flavors: Cocoa, Earth, Malt, Mineral

Preparation
200 °F / 93 °C 1 min, 0 sec 3 tsp 12 OZ / 354 ML
Garret

Hi! I love this tea. It’s been my first tea of the day for almost a year and a half. I’d recommend upping your water temperature on the ripe pu’ers and going for a full-boil to really draw the good stuff out. ENJOY, my friend!!

Dexter

MMMMMMMmmmmm Noble Mark, enjoy your evening with this wonderful tea.

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Comments

Garret

Hi! I love this tea. It’s been my first tea of the day for almost a year and a half. I’d recommend upping your water temperature on the ripe pu’ers and going for a full-boil to really draw the good stuff out. ENJOY, my friend!!

Dexter

MMMMMMMmmmmm Noble Mark, enjoy your evening with this wonderful tea.

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Bio

A few years ago, the obsession with tea started. The cupboard got bigger and bigger, more swaps occurred, group buys, secret rendezvous with local teapassionistas… and that’s how you end up with 500+ different kinds of tea in your home. At one time.

Now, it’s purge time. Time to gather what’s needed and let go of the rest. Almost all of the tea was given away, sold, or otherwise shared. A few relics still remain. It’s still a challenge to avoid the chipmunk-like hoarding of The Teas, yet, the lightness of being from having so little compels me more. And so, I’m happy to share (anytime!) and will occasionally desire small amounts of tea for swaps, just to try.

As for the day-to-day stuff, I’m focused almost entirely on Love, (yes, with a capital L), Spirit/Self, transformation, and work (dating columnist and consultant).

No-can-do: lavender, overly floral (French florals, or florals that are creamy rather than, well, floral work well!), sugar, Splenda, all grains.

Love: fruity, dessert, chai, spicy, all types of tea.

Location

London, England

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