Yixing memories.. it’s been years since I used my Da Hong Pao teapot. I was more troubled back then, early 20s and all.
I’m now 31, and early 20s me would never have thought I’d have made it as a clinical psychotherapist. But I have. And I’m proud. Even if I’m a little sad over finishing up soon with a client who felt very close to my heart. But it’s okay. It means I really, really cared.
95C, 1 tablespoon leaves in 225mL yixing.
1st steep – 45s. Roasted honey, mineral, stonefruit, wood, flowers.
2nd steep – 45s. Salted caramel, wood, jackfruit, deeper roast notes. And the kind of astringency which circles the edge of my tongue and below the tongue. Highly pleasing.
3rd steep – 90s. return of the honey note, earthy minerality, tobacco. Fainter steep now.
4th steep – 4 minutes. Similar to the above, but with some brown sugar sweetness.
5th-7th steeps – unknown minutes steeped in 100C. Similar to the 3rd steep but fainter and fainter, until it’s mildly sweet orange-brown water which still tastes like an uplifted version of plain water.
Does anyone else find that the 2nd steep of DHP is their favourite steep?
Ashman very strongly prefers second steep of all oolong tea! I also find it is usually the best, but he is particularly vocal about it.