93

4 tsp. to 500 ml. water, at the below parameters in my Breville. Taken without additives.

Today when I prepared this the leaves smelled slightly spicy – cinnamon-esque with some cocoa, too. It retained that aroma once steeped, and the dark brown liquor tasted exactly as it smelled. The mouthfeel was starchy and chewy – with light astringency at the finish.

I love this – it’s going to go on my shopping list, as will samples of the other Yunnan black teas offered by Teavivre.

Preparation
185 °F / 85 °C 3 min, 0 sec

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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. "

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Atlanta, GA

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