This was really an excuse to use my porcelain gaiwan. Yesterday I used the stoneware one (thanks again to Butiki) and today I thought I’d use the more delicate one now that I have the new, unchipped lid (again from Butiki!)
I used about 2 tsp of leaf in a 4-oz gaiwan, and made 6 steeps – just enough for one small David’s Tea Bubble Teapot. Boil the water, heat the teapot, heat the gaiwan, rinse the leaves, then put the remaining boiled water in the pot, to be poured out for each steep. Started out with a 20s steep, with 5 seconds added for each subsequent steep.
The dry leaf smelled very buttery and creamy, though not as buttery as Teavivre’s Flavoured Milk Oolong, which is my comparison point. All 6 steeps were pale golden yellow, with the first 2 steeps being the creamiest.
The base was quite vegetal, though, and became more astringent as time went on. I’m learning more about my own tastes when it comes to oolongs, and I believe I like them on the roastier side, rather than the green/floral side. As the steeps increased, I was getting a floral, orchid-like note.
I still have half the sample left to go, but I don’t think I’ll miss this one too much when I finish it off.