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Merry (belated) Christmas! I just got back from my relative’s house, where I suffered from both caffeine AND internet withdrawal, and this is the first tea I’ve had since Friday.

I prepared this tea Grandpa style, using the normal amount of tea and water that was just off boiling. The first infusion was a nice dark amber color, with a typical “roasted” aroma. The taste of the first cup was a nice honey flavor and fairly typical for a Shui Xian. The second and third infusions were pretty much the same, except that the color started to lighten, and the tea became a bit sweeter.

The fourth infusion was noted by a more significant decrease in aroma and flavor, and becoming a bit sweeter. Other than that, nothing important happened. This was my last infusion of the day.

Preparation
200 °F / 93 °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.

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Fairfax, VA

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