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58

Had another pot today prepared similarly to last time, except I decanted all the liquor into cups rather than leaving the remainder stewing with the leaves. Got some harshness again (though not as bad as yesterday) which was ameliorated by adding sweetener. Drank both steepings black – will try the first with soymilk next time.

Preparation
205 °F / 96 °C 4 min, 0 sec

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Bio

I grew up in New Jersey drinking Celestial Seasonings, and now I live in England, where I developed a taste for a good builder’s brew. Sometime in 2012 I bought my first loose teas, and my collection has since spiraled out of control. Still quite a novice, due to not drinking enough tea to keep pace with the amount I keep buying.

Some things I’m pretty sure I do like:
- most florals (jasmine, orange blossom, osmanthus, etc)
- buttery, vegetal greens
- malty blacks (usually with milk & sugar)
- oolongs that aren’t too heavily roasted

All tasting notes use unfiltered hard tap water, unless otherwise specified.

No real method to my numerical ratings yet, but we’ll see what develops.

Location

Bristol, UK

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