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6-7g leaf (did not weigh it), 93 *C water, brewed in my 155 mL yixing-style pot (not true yixing clay, but an unpolished clay teapot that brews my tea just fine).

Rinse (5 seconds)

Steep 1: 7 seconds (way too long, had to dilute it half and half)
Extremely bitter, but smells amazing. No fungus or storage flavour, but way too bitter to be enjoyable.

Steep 2: 3 seconds
Extremely bitter, but also notes of sweetness and lots of tea flavour/tannins. I find this quite drying in my mouth due to its astringency.

Steep 3: 3 seconds
Still bitter, less in your face bold and a bit more mellowed

Steep 4: 3 seconds
Nice clean raw pu’erh taste, a bit of lemon rind, notes of pine bark and forest floor. How do people drink/enjoy this? Still bitter, I’m not doing to keep going because I don’t do bitter teas. I gave it a try, but it isn’t going to happen. I hate how the bitterness lingers as a strong aftertaste.

Flavors: Astringent, Bark, Bitter, Fir, Forest Floor, Sweet

Preparation
200 °F / 93 °C 6 g 5 OZ / 140 ML
Rasseru

I’ve recently been craving the strong bitter sheng with lingering taste, I’ll have to give this one a go

Haveteawilltravel

This tea is quite the bitter bomb. It reminds me of yesheng.

Arby

If I had any more, I’d send it to your Rasseru! I guess I didn’t realize this tea was going to be bitter. I’m sure Crimson Lotus makes amazing teas and this one is also great, but it is one of those niche flavours where most people aren’t going to enjoy it. The actual flavour was fantastic, but I couldn’t get over the bitterness.

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Comments

Rasseru

I’ve recently been craving the strong bitter sheng with lingering taste, I’ll have to give this one a go

Haveteawilltravel

This tea is quite the bitter bomb. It reminds me of yesheng.

Arby

If I had any more, I’d send it to your Rasseru! I guess I didn’t realize this tea was going to be bitter. I’m sure Crimson Lotus makes amazing teas and this one is also great, but it is one of those niche flavours where most people aren’t going to enjoy it. The actual flavour was fantastic, but I couldn’t get over the bitterness.

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Profile

Bio

I am a biochem major hoping for a career in research genetics and evolutionary biology. I love science fiction and spend too much of my time reading comic books. I’m a passionate keeper of spiders, cacti, and exotic plants. I eat a vegan, plant-based diet for moral and environmental reasons (I mention this only because it is relevant to which flavoured teas I drink).

I drink mostly flavoured and low caffeine teas/tisanes, but I will try anything twice. As far as pure teas go, I gravitate towards whites, yellows, and jade oolongs. I’m always open for trades and sample sales/exchanges. Message me any time :)

My cupboard is mostly up to date. For a more comprehensive list, see my stash spreadsheet here: https://docs.google.com/spreadsheets/d/1-HjWKR3um-xEnj6HC9vMvKXOAyj_bpW5u_2ixEC20-k/edit?usp=sharing
Most of these are only tiny samples/I can’t always spare any, but feel free to ask.

Favourite flavours/ingredients:
Rum/alcohol, clove, cardamom, rosemary, pine, sage, moss/Earthy, lychee, floral, creamy, malt, hay, rice/grain, toasty, desserty, cocoa/chocolate, decaf or no caffeine, very unusual flavours

Favourite tea types
Decaf teas (any variety)/no caf tisanes like honeybush and rooibos, yellow, jade oolong, white, Darjeeling blacks

Least favourite flavours/ingredients:
Acidic/sour/tart, melon, grapefruit, bitter, astringent, smokey, sickly sweet (too much chicory, cinnamon, or licorice root), yerba mate, tumeric mushroom/fungus,

No
Animal products: [confectioners glaze, , marshmallows, , natural flavour, white choc chips, caramel bits, etc]
St. John’s wort (herb)

Location

BC, Canada

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