74
I had a pot on the go and so I took notes that I will try to decipher now.Golden color.Nice big leaves.First taste was malty and I thought I detected a hint of root,though not earthy.Licorice maybe.By the third cup a creaminess started to show up and the maltiness toned down to a light cedar taste.I’m gonna try to keep my tastings written while drink is in hand,this wasn’t my ideal note.
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200 °F / 93 °C 2 min, 0 sec

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Dave here.
I’m trying to get back into the swing of things as far as writing reviews. my tastes have changed greatly from when I was last on here, Now I typically drink sheng puerhs daily, though I’m really looking forward to getting enough good blacks to equally divide my time between the two. I occasionally drink white, yellow, & greens but still stay away from blends & non-camellia sinensis. I’m no authority & always welcome suggestions.

I’m a wimp when it comes to astringency so take anything I say about this characteristic with a grain of salt(ASTRINGENCY WEENIE MAN, or AWM for short).

Other ramblings;
About tunes; I, like many, love them. I like adding them to my notes, but I feel like if someone were, let’s say knitting or painting or reading a book, that it would help the readers to get a better feel for how the writer may be impressioned about his environment toward his tea experience.

I wish I would have paid more attention to the grammer teachers so many years ago and not doodling band insignias. I should revisit the proper use of commas for starters, which I love.
I also love, and probably over use, parenthesis (the use of them may be a second personality coming to surface).

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