80 Tasting Notes
Definitely reminds me more of a first flush, though maybe a bit darker in color. I’ve really been digging the Darjeelings of late, and this one’s good.
I usually alternate pu erh every other day, since my one set of leaves will get me about 5 steeps (pretty much the whole day). I really enjoy shu, and I don’t want to get sick of it by drinking it every day.
Steeped 2 level tsp in 14oz Yixing pot, 3 minutes.
A bit like a first flush Darjeeling – tippy, medium body, very floral, sweet grape aroma with a slight astringency. Disappointed this is the last of it (and SpecialTeas no longer sells it).
Very much like a good first flush Darjeeling in both color and taste. Floral, fruity and slightly astringent. Don’t oversteep it.
Gongfu style, 7g in a 7oz. Yixing pot. 1 rinse at 10s, 5 steeps at 15s, 20s, 30s, 1m, 3m. This will last from my first cup of the day to almost the end of the day.
This is a tin of tea that I got from a local oriental market. This one isn’t as good as the SpecialTeas Fine Ti Kuan Yin, but I think it’s cheaper, and I can get it locally.
I brewed this in a 14 oz Yixing pot, 2 heaping tsp for 2 steeps – 2 min and 3 min. Water just off boiling (200ish). If I go more than 2 with this one it really falls off quickly, hence the relatively long second steep time.
Sort of a run of the mill black, I’ve never been super impressed by Yunnan blacks. Pu-erhs, now that’s another story.
I like this one in the afternoon, a bit too smoky for the first cup of the day. Tastes like drinking a campfire made out of Chinese pinewood.
Gongfu style, 7g in a 7oz. Yixing pot.
2 rinses at 10s, 5 steeps at 15s, 20s, 30s, 1m, 3m.