90

1 heaping tbsp for 16oz

I think this tea has something in common with Butiki’s Taiwanese Wild Mountain Black and Mi Xian. There is some kind of common thread, but someone with a more sophisticated palate has to describe what that is. ;)

It has a complex flavor with a lot of sweetness. It was a bit astringent to me after a few sips, so I tried something Stacy suggested which was adding a bit more hot water. That got rid of the astringency but also watered it down a bit much. Next time I’ll try a touch of sugar instead. I think that little hint of astringency is probably inherent in this tea and something most people would like!

Very delicious tea, though. The leaves are an amazing sight to behold too, both dry and wet.

Preparation
195 °F / 90 °C 3 min, 0 sec

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Bio

I happily reside in Park Slope, Brooklyn with my husband, our baby son, and our dog. I teach over 40 piano students per week at my home studio and created “Fundamental Keys”, a classical piano method book and video series.

My husband and I are vegan and have been for about 8 years. We are enjoying bringing up our little one in the vegan tradition!

I went through a major tea phase some years ago (2006-2009) and had quite a collection and tasted hundreds of varieties. Then I went off caffeine when I decided to have a baby, and after he was born I got into a nasty coffee habit. Now I’ve come back to tea, thank goodness. I’m finding my tastes have changed quite a bit since my first go at tea fanaticism. Really enjoying some of the amazing and deliciously complex teas I’ve learned about through Steepster!

Location

Brooklyn

Website

http://about.me/rachelj

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