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First of all, sorry that I haven’t updated in a while. First, there were two weeks of midterm exams (they went very well, but it was a stressful two weeks), followed by that week where all my professors said “Okay, since exams are done, that means we can give you tons of work!” Finally, this past week was messed up by post-tropical cyclone Sandy, and everything went to hell. Anyway, I needed something warm and comforting, and this tea was perfect for the job.

The first steeping is delightfully complex and creamy, with the buttery mouth-feel working in harmony with the subtle spice and floral flavors and the caramel undertones to create a tea that is pretty much perfect. I was just drinking my other aged tie guan yin the other day, and it truly pales in comparision to the complexity of this tea. The aftertaste is also beyond compare, as it tingles delightfully on the roof of my mouth with a mineralish/metalic feeling. It also lasts for a good three minutes, at which point I could no longer resist this tea, and all took another sip.

The second cup was very similar to the first, but the taste was more…refined, for lack of a better term. The mouth-feel was still creamy, but not as overtly as it was before, the the fruit ans spice flavors were a bit more subdued, but it was still a well-balanced and interesting cup of tea. Luckily, the aftertaste has not weakened at all, and it’s length has not been decreased, so I’m very pleased with how the tea developed. It will be intersting to see what it’s like once the leaves are fully open.

The third cup was steeped for 15 seconds. The mouthfeel is no longer buttery or creamy, yet still retains a smoothness that is a bit hard to place. The tea has also lost the floral flavorstha I saw earlier, and is becoming a much “warmer” tea becasue of it. The caramel flavor is still strong, but there is something that counteracts the sweetness as well. Not sure what it is yet, and I’ll certainly be looking to see what it turns into during my next cup. All in all, the development is still ongoing, and the results actually preserve the complexity of the tea.

Well, as you can see, I didn’t actually get arround to drinking that next cup, as some friends came over and I ended up in a serious card game with them, and before I knew it midnight was upon me. I couldn’t have more tea, or I wouldn’t fall asleep early enough. Sorry about that.

Music of the DayRequiem by Verdi, conducted by Semyon Bychkov

Link – https://www.youtube.com/watch?v=1i-p659VMCc

This is a fantastic version, with very operatic soloists. Considereing that the piece is written by the master of Opera, it makes a lot of sense to perform it this way. It’s some really powerful music, and I hope that you guys enjoy it.

Preparation
205 °F / 96 °C

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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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