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So I have been drinking this stuff gong-fu style, and it is even better!!

I put 2 tsp. into my 4 oz. gaiwan (so it may not be true gong-fu, but it still worked well), and I managed to get six infusions out of it!! Of course, this makes for three regular cups of tea (at 8 oz. of water). My steepings were as follows…

Rinse, :40, 1:00, 1:30, 2:00, 2:45, 4:00

A lot of the flavors came out more, like the mineral rockiness and the complex sweetness. I got more of that orangey-sweetness in later steepings shown in the description. Also, I got a strong, delicious aftertaste each cup. It was a full, lingering mineral-roasty taste that kept me warm during the cold weather hitting north FL.

I bumped my score up to 90!

200 °F / 93 °C 0 min, 45 sec

It is a delicious tea!

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It is a delicious tea!

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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.


Columbia, MO

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