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This is for the 2009 Spring Buddha Hand, that I got on sale. Admittedly at first sip it didn’t make such an impression, but after a week of letting it settle in its new home, I tried again.

The first steep was at around 1 minute. I didn’t weigh but the dry leaves covered the bottom of my gaiwan. And just to try something out, I used off boiling water (around 95C). Previously I used water that was a little cooler, but I guess this experiment paid off because all I can say is: YUM! I don’t know if it’s supposed to taste like this but it’s like soy milk! It feels so nommy in the mouth, too. So… creamy. Even when it cooled/lukewarm down it was still good.

I steeped the second infusion for less than 30 seconds, and the third at 40-ish, and they came out a little bland. Maybe because I tried a lower temperature. So next time, I’m using off-boiling water for all infusions.

Side note: I gave my mom a glass whistling kettle for mother’s day (Happy Mother’s Day all cool Steepster moms!), and, uhm, borrowed it from her for this session. This is probably the dorkiest thing to say but it was really neat seeing the fish-eye, crab-eye, string of pearls thing going on through the glass. Can’t get that in a plastic/metal electric kettle. So now I’m trying to figure out a way to strap on a thermometer to the kettle so I can practice on eyeballing the temperature through the size of the bubbles.

Last note: omg GIANT LEAVES! No wonder, Buddha Hand. I had a ‘doh!’ moment with that one. The things you learn everyday.

Preparation
205 °F / 96 °C 1 min, 0 sec

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Bio

My favorite teas: Chinese greens, Formosa oolongs (especially Alishan), and Matcha.

I’m not fond of black or flavored teas.

I love tiny gaiwan.

Location

Doha, Qatar

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