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Cup is, as stated, a light copper color. I forgot about this description and over-steeped my first cup, thinking I’d used too little leaf. Aroma is sweet, with brief floral notes as the cup cools. Flavor reminds of mint, marjoram perhaps, with a bitter bite at the swallow … due to the oversteep, I think. Little astringency in the hot cup, but increased with cooling. This calls for a new cup, with better steeping parameters.
Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.
I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha yi. It’s a joy, turning people on to good tea! http://www.meetup.com/SA-Tea-Herb/
The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk.
I write about tea culture for the Examiner online newspaper: http://www.examiner.com/x-49007-San-Antonio-Tea-Examiner
My tea rating system:
0 – 10 … Ugh, throw it out
11 – 20 … Barely drinkable
21 – 40 … Passes for decent tea
41 – 60 … Good but unremarkable
61 – 80 … Delicious cuppa
81 – 90 … Wonder-full !
91 – 100 … The Stuff of Legends !
San Antonio TX USA
