The dry flowers have a light fruity aroma. I put them in my 6 oz. glass teapot and gave them a good rinse, then brewed them for 3 min. at 185 degrees. The resulting medium-dark yellow brew was slightly bitter, so I tried a lower temperature the second time.

5-6g of flowers, 6 oz. of 170 degree water for 3 minutes: Now we’re talking! I got a golden yellow brew without much aroma, but fairly smooth with a mineral aftertaste. The surprise came after I let it cool for a bit—it became much sweeter, with a spicy warm flavor very much like cinnamon and fruit. Drinkable apple cobbler :)

Good for 2-3 infusions using this much “leaf” in a small pot.

Flavors: Apple, Cinnamon, Mineral

170 °F / 76 °C 3 min, 0 sec 6 g 6 OZ / 177 ML

Login or sign up to leave a comment.

Login or sign up to leave a comment.



I’ve been enthusiastically drinking tea for decades; it’s always been an absolute necessity for me. But a few years ago, a trip to the Pacific Northwest, including visits to some Chinese tea shops, kicked my interest into high gear!

I still enjoy a good “breakfast tea” or flavored blend once in a while, but spend much more time nowadays on single origin teas brewed gongfu style. I’m even hosting tea tastings for my friends.

I enjoy all tea types, but lean towards black (red), oolong and ripe puerh. Unfortunately, many raw puerhs seem to disagree with my insides :( I’ll try anything once, though!


Honolulu, HI

Following These People

Moderator Tools

Mark as Spammer