66

I think I finally figured out this tea. It’s a nice, woody, straightforward tea that’s… well, I guess it’s interesting enough to have on hand as a daily drinker. That said, it doesn’t really lend itself well to daily drinking because it needs to be brewed ridiculously strong in order to get the full experience out of this tea. I’m talking tripling the normal dosage. But once you get a sufficiently high dosage of tea, this thing just keeps on producing, such that when I’ve taken out a sample I’ve drank that tea for multiple days, stubbornly (and somewhat annoyingly) ceasing to die after, well, I don’t know how many steepings, but certainly more than a dozen. I’ll take a tally next time I brew this, because this has been an experience kinda like a Brazilian steakhouse: you have to really be in the mood for it, and it can easily disappoint, but it can be fun as well. It’s been fun in the sense that the pace at which this tea disappears is almost comical.

Preparation
Boiling 15 g 5 OZ / 150 ML

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Bio

Eau Claire, WI native and current UW student living in Madison. My hometown had a tea shop that got me into tea before I went off to college to learn from talking to experts in Nashville and Madison, particularly the owner of Macha Tea Company. My tastes change with the seasons, but I love sheng and shou pu-erh, rock oolongs, Taiwanese oolongs, Yunnan blacks, and Japanese greens.

My love of tea is balanced by my love of good coffee (I have lists of the best coffee shops for Minneapolis, Milwaukee, Madison, Nashville, and Chicago) and my love of chemistry and environmental sciences, my fields of study in college.

Location

Helena, MT

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