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92

First of all, I appologize for how long it’s been since I last made a post. My allergies (dust mites) decided that last weekend was a great time to act up, so I’ve been suffering the effects of a severe head cold, but without the benefit of my allergy meds (which were left at home…). Byt the time a acquired my meds, and the three days that it took for them to become effective, a week had passed. If I had had the meds on the first day, that would have been hte end of it, but since this only happnes twice a year, I tend to forget about it after 180 days…

Anyway, now that I got that small rnat out of the way, on to the tea! I actually used my larger mug to brew the tea, and transfered it into my usual drinking mug. I let it sit for 15 seconds before the transfer, and actually managed to pour it all out without spilling anything. After letting it cool for a while, a took a sip and was immediatly reminded as to why this is one of my favorite teas. The sweet foretaste quickly transitinos into a delightful sweet ginseng, with the flavors almost perfectly balanced. The contrast is what really makes this first infusion special, since the bold flavors seems to dance arround your mouth before settling onto the roof of your mouth and the back of your throat. the aftertaste is kind of hard to describe unless you had Verdant Tea’s Orchid Oolong from about a year ago, since it’s almost the same, but not quite as good, but it’s still delightful to experience. This flavor lingers for several minutes, and reasserts itself every time you breathe in. Truly a unique experience.

Second cup, same temperature, 10 second infusion. It is a lot less sweet in the fortaste now, but the sweetness returns a lot for the aftertaste. The middle of each sip turns a bit lackluster, where the flavor seems to wane a lot, but it reasserts itself a lot for the aftertaste, which makes everything okay. Hoinestly, this tea starts at the peak of its flavor, and slowly fades into mediocaty. While sad, I realize that not all teas are like puerh, where you can get interesting flavor development for hours.

Preparation
205 °F / 96 °C
Bonnie

Oh dear, feel better!

Joshua Smith

I feel much better now, it just took the meds a few days to kick in. OF course, without meds I would be fine in a bout two weeks, since the peak season will be over (at least, until spring).

TeaVivre

Glad to hear you feel better now!

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Comments

Bonnie

Oh dear, feel better!

Joshua Smith

I feel much better now, it just took the meds a few days to kick in. OF course, without meds I would be fine in a bout two weeks, since the peak season will be over (at least, until spring).

TeaVivre

Glad to hear you feel better now!

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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.

Location

Fairfax, VA

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