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This just came in the mail yesterday, but I decided against trying it until after I tried the Yunnan Golden Buds. As an experiment, I decided to brew this tea Grandpa style, and I have to say the results were interesting. The first infusion was sweet and flowery, with an aroma that was reminiscent of fresh pines. There were also subtle spice flavors present, but they had not started to assert themselves yet. Past experience with Yabao tells me that they will get stronger over time, so I can’t wait to see how they develop. The only downside to this tea was that only half of the buds have sunken to the bottom of the cup, which is a bit annoying when trying to drink the tea.

I’m on infusion number five, and the only change to the flavor so far is that the spiciness – which peaked around infusion three – has started to fade. This is definitely my favorite white tea. I’m glad that I bought enough of this tea to last me quite a while, as it is very unique and is certainly much better than the standard fare for white tea.

K S

Grandpa style? That’s one I haven’t heard before.

Jim Marks

You wrap it in a cardigan and let it fall asleep in a recliner in front of the evening news.

I enjoyed this tea much more brewed Western style than gongfu. Just way too subtle as a gongfu tea.

K S

@Jim – Ahhh, its all so clear now. lol

Joshua Smith

@K S – like @Jim said, Grandpa style is basically the lazy way of making tea. I like it because it produces interesting results with many teas, especially Oolongs, but you need to be careful about which teas you use it with. Teas that develop astringency shouldn’t be used, because the long steeping times tend to result in unpleasant flavors. I like to experiment with my teas using this method, and weekends happen to be great for brewing this way (I’m in college, and I have no Friday classes :D).

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K S

Grandpa style? That’s one I haven’t heard before.

Jim Marks

You wrap it in a cardigan and let it fall asleep in a recliner in front of the evening news.

I enjoyed this tea much more brewed Western style than gongfu. Just way too subtle as a gongfu tea.

K S

@Jim – Ahhh, its all so clear now. lol

Joshua Smith

@K S – like @Jim said, Grandpa style is basically the lazy way of making tea. I like it because it produces interesting results with many teas, especially Oolongs, but you need to be careful about which teas you use it with. Teas that develop astringency shouldn’t be used, because the long steeping times tend to result in unpleasant flavors. I like to experiment with my teas using this method, and weekends happen to be great for brewing this way (I’m in college, and I have no Friday classes :D).

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Bio

I am a university student, studying Computer Science, who found that I really enjoy a nice cup of tea. I finally got into loose-leaf tea in August of 2011. I am currently in the process of expanding my horizons, and have found that I have a particular fondness for Oolongs in general, and Wuyi Yanchas in particular. The unique mineral taste is very appealing to me, as well as a nice Sencha. More recently, I’ve developed a taste for Sheng puerh, white tea, and black teas. The only things I’ve tried that I didn’t like was Shu puerh, but that might have been because it was quite young. Regardless, I’ve been slowly expanding my horizons, so if you have any recommendations, please feel free to send me a PM.

Just for the heck of it, my other interests include classical musics (Bach, Mozart, Beethoven, Verdi, Debussy, Shostakovitch, Rachmaninoff, Liszt, and Wagner, to name a few composers). I also have a fondness for a bit more modern music, like The Beatles, all Jazz (by all, I really do mean all), Gorillaz (I love Demon Days), and a couple of Indie artists you will never run across unless you play a lot of semi obscure Indie games. Also, I love cats.

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Fairfax, VA

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