93

Tastes of damp forest wood, slight underlying sweetness, counteracting a smooth bitterness. Complex, long lasting, worthwhile.

Rinse then 10s + 5s per next infusion

Preparation
205 °F / 96 °C 0 min, 15 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.

Profile

Bio

I’m Robbie!

I’m 22 with a B.Sc in chemistry, currently doing a PhD in synthetic organic chemistry, both in University College Dublin.

Tea has become one of the most important parts of my life. I drink it almost everyday, and it grounds me whenever I need grounding, calms me when I need calming, and entertains me when I’m in need of entertaining.

I drink mostly oolong and puerh tea, sometimes green tea (in spring and summer), rarely white and yellow tea, and occasionally black tea (it comes in phases). I have a deep love for traditional oolongs, yancha and puerh (shou and sheng) in particular! :D

You can find me at www.twitter.com/robsbitsoftea, robsbitsoftea.wordpress.com and www.instagram.com/mcrdotcom

I post regularly on instagram about tea, I try to keep my blog up to date but never succeed, and I rarely go near that twitter account. My personal twitter account is www.twitter.com/mcrdotcom!

Location

Dublin, Ireland

Website

https://twitter.com /mcrdotcom

Following These People

Moderator Tools

Mark as Spammer