Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

90

A bit of an unusual format for me, I wrote tasting notes right after my gaiwan session, here they are:

Cinnamon not detectable in dry leaf.

Very sweet wuyi! Not vegetal at all, sweet sweet sweet. Would be great stand alone wuyi.

Cinnamon not present until later steeping 3-4.

First detectable in the aroma, then realized late in the palate.

Not bold in your face cinnamon, this comes later, much more subtly towards the end of the palate and the back of the throat…. like a cinnamon essence.

Remarkable subtlety! Teaches patience, awareness and subtlety – things which I need to improve on or am lacking generally… ahh this is like tea therapy.

Subtle floral like cinnamon, or rather oolong-like cinnamon.

Warm sensation persists in back of throat, cinnamon related or just temperature?

Retains flavor up to around 6 quick gaiwan infusions, then starts to dissipate.

Preparation
195 °F / 90 °C 0 min, 30 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

I work a lot.

Hobbies include:

Aquariums – Planted freshwater and predatory fish
Firearms – Historical and Military
Music – Electronica and Technical Death Metal

Location

CLE

Following These People