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A few months ago I started putting in 4-5 teaspoons in my 4 oz. gaiwan as Verdant recommended (as opposed to 2 teaspoons in the past), and the difference is massive.

The chocolate, dark fruity notes are still there, but this tea is definitely an experience in texture. The tongue feels a vibrating sensation, and that feeling of the brassy bell, noted on Verdant’s site, on the tongue is hard to miss.

The mineral flavor/aftertaste is also more apparent than my previous steeping methods. This tea is a delight and will be something I come back to in the future.

I’ve been able to measure I’ll get 10 strong, flavorful cups (5 regular, 8 oz. cups) of tea before the taste and aftertaste start dying down, forcing me to significantly adjust the steep time.

Preparation
205 °F / 96 °C 0 min, 15 sec

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I started drinking tea in February 2011, so I’d say I’m still pretty new to all this. What with all the flavors and health qualities of tea, I’ve fallen in love with the hobby!

My favorite teas are blacks from China’s Yunnan Province, but as I try more and more oolongs I notice that I’ve got a big taste for Wuyis and Dan Congs.

Location

Columbia, MO

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