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

Forgot to log this from this weekend. Thank you to Michelle for this sample, it was on my shopping list so yay! Been awhile since I’ve had Lapsang Souchong but tis the season, happy first day of October! I only had a few sips of the first three infusions, as I poured this as an offering during a healing rite Saturday night. Between the peat moss incense and this the house was filled with lovely smokey smells.

After the ritual I indulged in a few mugs of this and it was perfect, still smokey but in a lighter, cooler, sweeter way, which is how I like it. Actually I’m not surprised this is a Wuyi. Will be coming back to this soon and will log the first infusions as I burnt my tongue on this in the kitchen trying to sneak a taste.

Login or sign up to leave a comment.

Login or sign up to leave a comment.

Profile

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

Following These People