Second steep was way way better. I can taste the floural sweetness. When I think of Chinese tea, I think of this. It tastes like China to me, if that makes sense. I also learned that the fuzzys on the leaves weren’t mold but the leaves curling and turning silver. Silver tipped. This tea isn’t awesome. In fact, I’d go so far as to say I don’t care for it much.
This is You :-D
Profile
Bio
I have bounced between tea and coffee for years now. When I’m involved with one, I dive into the flavors and am constantly on the hunt for the smoothest brew. My first real love affair with tea was the traditional english way. In my mid 20s I dove head first into Greens and Oolongs and Pu-erhs. My most recent loves are Blacks, mainly because I’m trying to kick a coffee habit that snuck up on me. Having a kid did that to me. Moving forward I’m looking to rekindle my love for tea and save coffee for the occasional cup.
Location
San Francisco, CA
