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70

Of course I had to give in and try a yellow tea with my samples. I read a bit on the processing but the leaves look like nothing I could have imagined, their dark brown with cream streaks remind me of elongated sunflower seeds and even seem to have a similar density in the teaspoon. I brewed my first round Tuesday with shorter steeps, worried about the recommended 3 mins and thinking hey why not try this gongfu style albeit in a glass infuser mug. I neednt have worried though as today I am enjoying it with a full 3mins on the first round. The first infusion the other day was a bit more sweet and intense than today’s full yet more dull infusion. There was a really nice cocoa scent that didn’t really deliver much taste wise, but I enjoyed smelling it all the same. There was more nuttiness and yes a seaweed like note that others have mentioned. Today’s session smells like honey (mmm mead) but has a dryness in the finish that came out in later infusions. Second infusion has spice notes. The brewed leaves smell heavenly, taste disappoints. Did not hold up to a third infusion brewed either way.

Preparation
180 °F / 82 °C 3 min, 0 sec

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Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

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