drank Chun Jian Zang by TeaSpring
1328 tasting notes

The gaiwan method is good for more than just greens, I realised. And then I found this baby in the cupboard where it had been stuffed in a tin and forgotten about. I’ve had it before, brewed western style. I wasn’t sure how much leaf to use, but I winged it and used too little. I can’t remember much about other than I was a bit disappointed about how weak it seemed.

Trying it with the gaiwan today. Still not sure how much leaf to use and I couldn’t really judge it on how much space it took up in the gaiwan, because it’s so compressed. So I crossed my fingers and then added a little extra with an thought to the first weak attempt.

I did two pre-steeps of 30-45 seconds each.

First real steep was at 30 seconds It smells like a rainy day. Wet dogs. Also earthy, but a mild sort of earthy. Mostly though, I’m thinking umbrellas and wet dogs.

The flavour is sort of bitterness dissolved in rain water. I definitely used too much leaf here. It’s almost coffee-y and this is NOT a good thing. It really tastes very much like tea that has been served from a pot usually used for coffee.


It’s very disappointing and I just can’t drink this, so out it goes. Good thing about the gaiwan is that it’s actually a very small amount of tea being discarded here.

Second steep was also 30 seconds and I’ve taken about half the leaf out of the gaiwan. That helped. The aroma remains the same, but it’s smoothed out a bit. The taste is earthier and definitely better. But it’s still a bit bitter, and not really…

Well, it’s drinkable, okay?

I kind of wish I could try to recreate the traditional tibetan way of brewing here, but since danish grocery stores don’t stock yak butter, that’s not possible. Maybe I’ll try an approximation with cow butter later on, but I’m not promising anything.

For the moment I’m not really terribly impressed, but it does have a certain win-factor in being a compressed pu-erh. Never had that before.

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Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

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Contact Angrboda by email: [email protected]
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Bio last updated February 2014





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