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bowl tea with a pinch-full of tea. Afternoon 1/7/2020.
Underwhelmed vs my memory of Version A. There is an oiliness to the second bowl’s liquor. Smell is nice. Doesn’t taste clean in comparison. Seems to be the agrochemical version.

2020 version. works well as bowl tea with water just off boil.
Dry leaves smell terrific.

12/29/20 530am.
3 grams. Steeped at 160 F and a minute for a few steeps, then direct from kettle. Using glass pitcher to brew. Tea liquor is cloudy. This is a daily drinker and not one I’d typically celebrate in the morning.

Trying new brewing method for greens. Using intentional temperature and amounts. Brewing in round glass pitcher, naturally strains better than other pitchers I have.
2 grams aiming for 130 degrees F starting brew temp.
This tea was good for 3 or so steeps. Tasted fresh, but gyokuro is not my favorite – I don’t tend to “get it”.
High temp water gave a few more steeps in the end. Tea was broken and light as to spill a bit into cup. Method better for heavier/intact tea leaves.

12/25/2020 5am
Last of sample.

12/23 Afternoon
First time using a clay pot for oolong.
Maybe too much tea for this pot. By steep 5 or so, very smooth. The flavor is very unique and the sweetness definitely comes through.

I had a very informal tasting of this a few days ago.
I remember it being super pleasant and thick on tongue – almost creamy.

12/22/2020 5am
Tea pot – using my neglected, first intentionally purchased clay teapot, maybe 180 ml?
First ripe puerh is a few months. I had forgotten the unique flavors and progression of shou, and am glad I’ve broken the ice with this old friend. Shou was the tea that got me so “into” tea years ago.
I’d also gotten so used to using the Hawaii pot (very tight fitting lid) that I’d forgotten what spilling water/tea was all about. I’ve missed watching water spread and creep along my unfinished tea table. The patterns that water takes on wood grain are enchanting.

This is effectively my first tasting of this tea from a small sample I received months ago. It has been kept at about 70% RH with my other shous.

I rinsed the first pot. Second and third were pleasant and subtly dramatic – I haven’t experienced these flavors in a while.
4th steeping has darkened and seems to be improving still. I’m thinking its oaky and there is this sweetness that I can’t peg.

12/19/20 530am
First try of a 25 gram sample. Hawaii pot. No rinse. 7.3 grams. Cbd.
Notable, pleasant aftertaste lingers after second bowl.

12/30 5am
Same preparation as above.
Enjoyed while studying.

My last tasting of a sample received in Fall 2020.
12/18/2020 mid morning bowl tea.
Listening to Jazz and working in tandem.
I’m very new to charcoal roasted oolong – very complex flavor. Rich.
I’m reminded of coffee. I’m reminded that darker roasted oolong should remain a staple in my collection. Chance just has it that this type of teas seems to dance well with graceful-lumbering jazz. What is a word that describes lumbering, but graceful?

Mmmm, this feeling of chocolate is pleasant.
I wish there was a way to categorize my cupboard in Steepster so I could group similar teas together – create “shelves”