Sipdown, 170. This feels like a milestone! It is as low as I’ve gotten since I started keeping track. I’ve been yoyo-ing around mainly between 180 and 200 for a couple of months now so its nice to see the number actually dropping again (although looking back I started at 264, which was my highest number, so I’m almost down 100 teas). Now that I’m here, no going above 190!
Most of the sipdowns I’ve had recently I haven’t been too sad to see go, but this one is different. Is it my favorite tan yang? No, but that doesn’t mean it isn’t delicious. I was reminded about this one by Angrboda’s tasting note on the tan yang from Teavivre today, and I definitely agree with her that this is kind of a wild child tan yang. It’s a bit rough around the edges, but today it is giving me really lovely chocolate-cinnamon bread notes, which is totally unexpected (where is cinnamon coming from in a tan yang?!) but awesome nonetheless. Glad I had this one around for a while.
Preparation
People who liked this
Comments
You must have caught it in a good mood. :D Also cinnamon? I agree, I’ve never found that before either. I think, actually, I’ve only found it in the Laoshan Black, and that’s not even Fujian.
Yeah, I tried for a while to make it into some other flavor but it just wouldn’t go. Who knows!
I’ll probably have some Te Ji once I’ve wrung another steep or two out of the Teavivre one.
You must have caught it in a good mood. :D Also cinnamon? I agree, I’ve never found that before either. I think, actually, I’ve only found it in the Laoshan Black, and that’s not even Fujian.
Yeah, I tried for a while to make it into some other flavor but it just wouldn’t go. Who knows!
I’ll probably have some Te Ji once I’ve wrung another steep or two out of the Teavivre one.