97

Dry Leaf – Sweet and faintly earthy.
Wet Leaf – Sweet, creamy with citrus notes
Liquor – Dark Bronze / Brown

Gong Fu in 5oz Porcelain Gaiwan 6-7g
1st 5secs – Clean and soupy/bread/pastry taste up front. As it washes down it becomes sweet and peppery. The aftertaste is sweet like sugarcane and lingers in the mouth.

2nd 3secs – Creamy and sweet up front. As it washes down it becomes slightly savory with bread/pastry like taste that is smooth with slight puckery pepper finish. The aftertaste is sweet, creamy with citrus hints.

3rd 4secs – Creamy, pepper and sweet up front. As it washes down it has a creamy, bread-like taste followed by some citrus notes that linger through the aftertaste. The aftertaste is sweet and refreshing.

4th 4secs – Creamy, sweet, citrus notes and peppery up front. As it washes down it is creamy, bread/pastry/like that lingers. The aftertaste is sweet and refreshing.

5th 7secs – Creamy, sweet, citrus up front. As it washes down it becomes peppery and has a savory pastry/bread taste that lingers for a bit. The aftertaste is sweet and refreshing.

6th 11secs – Creamy, sweet and smooth up front. As it washes down it becomes peppery and has a savory pasty/bread taste that lingers, a citrus notes appears before the aftertaste takes over. The aftertaste is sweet, smooth and refreshing.

7th 16secs – Creamy, sweet, smooth and slightly citrus up front. As it washes down it has a smooth pastry/bread taste that linger a bit before turning peppery. The aftertaste is sweet, smooth and refreshing.

8th 22secs – Creamy, sweet, smooth and citrus up front. As it washes down the liquor has a faint bread taste with smoothness that turns peppery. The aftertaste is sweet and refreshing.

Final Notes – This cake is beautiful, small.. but beautiful. You can easily appreciate the fact that is hand made as the pressing is not too tight and you can easily separate the buds. This was completely hand made which is the main reason I decided to use short steeps to ‘better appreciate’ the teas as it opens/changes. I will try it later with longer steeps but I doubt I will like it more than I did this way (I might prove myself wrong).

The liquor is very sweet and clean with a slight creaminess/smoothness that makes it pleasant. The camphor is light but strong enough to notice. It took 10 steeps pretty well with the 10th (1 minute) being slightly weak in depth but I since the tea is sweet it allows you to to have a sweet break even if other notes are faded.

Preparation
Boiling
Bonnie

Just curious, why so short steeps and how much leaf?

JC

Hi Bonnie! I used short steeps because the tuo is hand pressed and I really didn’t get a ‘piece’ it was mostly loose (I’m sure I’ll get pieces now that I’ve opened an easy entry point), so the initial steeps don’t require so much time to open (it was similar to steeping black tea). I used around 6-7g in a 5oz gaiwan, I forgot to specify :/

Bonnie

Makes sense now. I was thinking that if this was a hard piece, (imagining how I do it with a gaiwan) you’d get a lot of weak steepings…bleh…but you explained everything and I can see that you had enough OOMPH! (Love those bready puerh’s!)

JC

Yes, I forgot to specify the state of the tea I used (loose) and quantity. This is my second ‘bready’ puerh. The first one I had was a LONG time ago and it was given to me by a friend. Back then I didn’t even know what Puerh was. Its pleasant. I might try to squeeze in a long steep session today before I’m off to a Christmas EVE eve party. (Tea addiction, admitting it is the first step lol).

JC

I don’t know why I said New Year’s. I must be in fast forward mode.

Bonnie

Me thinks you’re into some Bacardi!

JC

Mostly Don Q, but pretty close. Did you ever get to try some ‘coquito’?

Bonnie

No but a coqui jumped on me in the shower once and scared the me half to death! I was renting a place in the ‘campo’ by San Germain. Never drank anything by that name. (Never was one for hard liquor, only wine)

JC

Ha! I’ve never had the pleasure of that happening to me, but they are noisy at night. You get used to them, but at first is harsh. Coquito is our ‘eggnog’… except with out egg. Is creamy coconut, cinnamon, cloves and rum drink.

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Comments

Bonnie

Just curious, why so short steeps and how much leaf?

JC

Hi Bonnie! I used short steeps because the tuo is hand pressed and I really didn’t get a ‘piece’ it was mostly loose (I’m sure I’ll get pieces now that I’ve opened an easy entry point), so the initial steeps don’t require so much time to open (it was similar to steeping black tea). I used around 6-7g in a 5oz gaiwan, I forgot to specify :/

Bonnie

Makes sense now. I was thinking that if this was a hard piece, (imagining how I do it with a gaiwan) you’d get a lot of weak steepings…bleh…but you explained everything and I can see that you had enough OOMPH! (Love those bready puerh’s!)

JC

Yes, I forgot to specify the state of the tea I used (loose) and quantity. This is my second ‘bready’ puerh. The first one I had was a LONG time ago and it was given to me by a friend. Back then I didn’t even know what Puerh was. Its pleasant. I might try to squeeze in a long steep session today before I’m off to a Christmas EVE eve party. (Tea addiction, admitting it is the first step lol).

JC

I don’t know why I said New Year’s. I must be in fast forward mode.

Bonnie

Me thinks you’re into some Bacardi!

JC

Mostly Don Q, but pretty close. Did you ever get to try some ‘coquito’?

Bonnie

No but a coqui jumped on me in the shower once and scared the me half to death! I was renting a place in the ‘campo’ by San Germain. Never drank anything by that name. (Never was one for hard liquor, only wine)

JC

Ha! I’ve never had the pleasure of that happening to me, but they are noisy at night. You get used to them, but at first is harsh. Coquito is our ‘eggnog’… except with out egg. Is creamy coconut, cinnamon, cloves and rum drink.

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Bio

Discovered tea a few years ago and I’ve been exploring ever since. I’m looking forward to keep learning and enjoy tea as I do. Keep learning, those who “know” stop learning and become irrelevant to the world.

I’m adding the scale because I noted that we all use the same system but it doesn’t mean the same to all.(I rate the tea not by how much I ‘like it’ only; there are flavors/scents I don’t like but they are quality and are how they are supposed to be and I rate them as such).

90 – 100: AMAZING. This the tea I feel you should drop whatever you are doing and just enjoy.

80-89: Great tea that I would recommend because they are above ‘average’ tea, they usually posses that ‘something’ extra that separates them from the rest.

70-79: An OK tea, still good quality, taste and smell. For me usually the tea that I have at work for everyday use but I can still appreciate and get me going through my day.

60-69: Average nothing special and quality is not high. The tea you make and don’t worry about the EXACT time of steep because you just want tea.

30-59: The tea you should probably avoid, the tea that you can mostly use for iced tea and ‘hide’ what you don’t like.

1-29: Caveat emptor! I feel sorry for my enemies when they drink this tea. :P

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DC

Website

http://thetinmycup.blogspot.com/

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