Gongfu, 4g of tea, 200 degrees, 30 second steeps to start with and increasing the time +/- a minute or more for later steeps. It’s a lovely cupful of springtime; buttered corn and orchids, mildly floral but not over the top. I generally prefer a more roasted TGY and dislike green/unroasted TGY A LOT. This tea is only lightly roasted but enough to be enjoyable for me. The flavor really is quite complex, and changes remarkably over the course of multiple steepings, with later steepings becoming more vegetal and slightly astringent. The next time I have this tea I will try it grandpa style, should be interesting to taste the difference. If Master Zhang did a more heavily roasted oolong, I would buy it in a heartbeat.
This is You :-D
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Bio
For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.
I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.
The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.
Location
Southestern USA
