I had received this from a friend through a tea swap. I took a bunch of samples to work that I thought would work for western brewing. I don’t have much equipment nor space to gongfu at work, so the best option seems to throw tea in an infuser and make a cup.

I’ve also burnt the roof of my mouth on food the other day; which has swollen quite a bit. I’ve yet to go to the doctor, but I’m at the point where it hurts too much to eat, sleep, or drink anything above room temperature. So, these notes are all based on room temperature tea sessions. I’m going to give it until Monday, but more than likely, I might have to schedule an appointment.

Notes (very minimal): The flavors within the brew made me think what it’d taste like if you threw a flower, cinnamon, & cardamom into a cup and decided to drink the liquor. There seemed to be an unexplainable flavor that lingered on the palate—neither good or bad.

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Mostly drinking sheng/shou puerh. I prefer brewing via gongfu, but I have a tendency to drink flavored teas Western style at work (it just works out better that way).

More to see at the IG account: Madhatterteadrunk

Drinking down a lot of my teas in 2020. I may not observe these sessions as much as I’d like, but I’ll note them, when the mood strikes.

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Northeast Ohio

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