Not sure if it’s continued mellowing of the tuos, or my evolving palate, but it’s better, again.

The main difference this time was that I broke up the tuo with my hands before rinsing. I think this allowed the storage/fermentation smells to rinse out faster, giving me a first steeping that was smooth, easy to drink, silky in the mouth and pleasantly earthy.

I’m also western-style brewing today, because my work gaiwan dropped in the sink and broke. RIP.

205 °F / 96 °C 0 min, 15 sec 5 g 10 OZ / 295 ML

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Computer geek and dad by day, soapmaker and artist by night! I have enjoyed drinking tea since I was tiny, and have tried everything from dehydrated Lipton crystals to aged pu-erh.

Only recently learned about and tried out Chinese gong fu brewing, and find I really like it.





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