65

Used fewer leaves than normal so that I could still brew it grandpa style and yet not have it oversteep.

The cup brews a dark amber, almost a dark caramel colour. The scent is sweet and malty at the same time, but not very strong. This is one tea you have to put your nose in to be able to smell. The taste is much like the smell – not too strong, but sweet and malty. This tea might be improved by a bit of sugar, but perhaps another time…

Preparation
Boiling

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“I love trading tea and trying new teas. My favourites are oolong (mainly Chinese) and pu’erh.
Will gladly talk all day about tea.”

The above was my bio when I joined five years ago, and I felt it needed to be updated. I still love pu’erh, though I have begun to take preference toward cooked, shou. Oolongs are certainly still a go-to tea for me, but I have expanded my horizons to begin including greens and blacks based upon the weather and how I am feeling.

Still more than glad to talk about tea – anytime, anywhere, anyplace.
Additionally, if fountain pens, books, music, or computers are on the discussion list…

My ratings, this “personal enjoyment scale” about which I talk, are just that – based on how much I enjoyed the tea. I might have enjoyed it immensely, yet do not keep it stocked for various reasons. On the flip side, I have a few teas that are “good” but not “great,” which I keep stocked for various reasons.

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