74
drank Dong Ding by thepuriTea
829 tasting notes

Second infusion from last nights’ leaves, 8 minute steep.

The scent of the leaves is surprisingly floral, and less grassy this time. The creamy mouthfeel is diminished this time around, leaving a green, grassy and lightly floral tea that I had (and really enjoyed) with my breakfast this morning. It does well when paired with food – better as a background tea than as the main focus, if that makes any sense. Not something I’ll be buying but I would not refuse a cup, if it were offered to me again.

Preparation
180 °F / 82 °C 8 min or more

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I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

Location

Atlanta, GA

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