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82

(Note: I purchased the Spring 2012 varietal of this tea. The description was exactly the same, so I figured I’d post under this entry instead of making a new one.)

Whoa. This is FRESH. And these leaves just don’t stop delivering. I’m not sure I can offer anything constructive, except to say that as of steep 12, these leaves show no sign of slowing down.

Malty and sweet, absolutely beautiful. My only quibble is that they don’t seem to show much in terms of evolution, aside from the maltiness fading a bit as the steeps progress.

5g in a 5oz gaiwan, 5 sec steeps at max. I mishandled it quite a bit near the beginning, oversteeping for my taste. I’m not that good at gaiwaning, see, and the only reason I can manage it with greens and whites is the lower temperature. I burned my tiny little hands quite a bit while trying to get into the rhythm of the correct technique while making this. The result was that my first five or so steeps were overwhelmingly malty. I wonder if any of my yixings in my collection are good for black teas… Hmm.

Anyway. INTENSE tea. I drank until I was tea drunk and then I had some more. I am still vibrating with caffeine a few hours later. Not sure I should have had black tea so late in the evening. Glad I did nonetheless, this tea is gorgeous.

Preparation
Boiling 0 min, 15 sec
SimpliciTEA

Wow, 12 steeping and going strong. Amazing!

smartkitty

I was surprised, too! I did have to increase steep times exponentially near the end, but I was very impressed by the staying power.

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Comments

SimpliciTEA

Wow, 12 steeping and going strong. Amazing!

smartkitty

I was surprised, too! I did have to increase steep times exponentially near the end, but I was very impressed by the staying power.

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Bibliophile and language junkie. Now decidedly tea-crazed. Trying to convince The Boy that tea tastes like more than just hot water. Cat-lady and rat-lady in the making.

From San Juan, Puerto Rico. Adopted Bostonian. Current long-time Chicagoan. Up, up, up the ziggurat. Lickety-split!

I like an interesting tea, so I’m expanding my tea stash daily. As well as my teaware collection.

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Chicago

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