I have no idea what the water temp was but it was definitely cooler. I poured boiling water into a glass measuring cup, then into my (cold) tetsubin, and then into the cup with the strainer and tea leaves. I also used twice the amount of leaves as last time.

1st infusion:
Steeped for 9 minutes. The liquor still wasn’t purple, I’m very disappointed with this fact, it was more of a dark brown and slightly murky. The taste however absolutely wowed me with how much it had improved. It was rather malty and earthy with a slight metallic aftertaste. Holding a bit in my mouth there seemed to be a clearness on the center of my tongue compared to the rest…like a gemstone surrounded by mud.

2nd infusion:
Steeped for 10 minutes, the liquor was a brown-tinted amber. The metallic aftertaste was gone and the flavor clearer and smooth, still earthy but not as malty. There was also a slight taste of honey.

3rd infusion:
Steeped for 10 minutes the liquor was the same brown-amber color as the last infusion. the taste was the same but a bit lighter in body.

Definitely a better experience with this tea this time around. Sill disappointed by the lack of purple but I’ll get over it.

4th infusion:
Steeped for 10 minutes again for the same brown-amber color. This infusion seemed a bit sweeter and lighter. Not quite as earthy. A faint tartness to the aftertaste.

5th infusion:
10.5 minutes steep and the color is more amber, less brown. The flavor is lighter too.

6th infusion:
The color definitely looks weaker. And after one sip I can tell this tea has hit it’s limit.

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I prefer loose-leaf teas but I do like to keep some tea bags around for travel. I prefer black teas (especially Yunnans), dark oolongs, and pu’erh. My #1 favorite is Jasmine Golden Yunnan from thepuriTea.com.


Bar Harbor, Maine, United States



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