80

Sipdown

Second session of the night…I really liked this one…I had 5 grams remaining, so I brought forth my ‘special pot’ (made by Inge Nielsen) for black teas. It’s about 80-90 ml, so I figured it’d be the best piece to use for the remaining leaf.

The tea really started out strong—malt, cocoa, caramel, and sweet notes—however, after the sixth steep, the notes backed off, a lot. I tried raising the water to boiling point and over steeping the leaf, but it didn’t do much. I remember this brewing much stronger in the past, but I also used A LOT more leaf per water volume, then. Heh.

Flavors: Caramel, Cocoa, Malt, Sweet

Preparation
200 °F / 93 °C 5 g 3 OZ / 90 ML
Sil

Ooh sounds tasty!

derk

I wanna know who’s the nerd behind Kuura with cake names like floating point, discrete, vector and rhizome.

Martin Bednář

Oh yeah, Kuura makes interesting wrappers with interesting names.

MadHatterTeaDrunk

I do dig the names/wrappers. I laughed when I first saw their ‘PRESCRIPTION ONLY’raw puerh listed.

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Comments

Sil

Ooh sounds tasty!

derk

I wanna know who’s the nerd behind Kuura with cake names like floating point, discrete, vector and rhizome.

Martin Bednář

Oh yeah, Kuura makes interesting wrappers with interesting names.

MadHatterTeaDrunk

I do dig the names/wrappers. I laughed when I first saw their ‘PRESCRIPTION ONLY’raw puerh listed.

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Bio

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.

Location

Northeast Ohio

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