Gorgeous cake, mix of leaves and buds that alternate between being almost white to a dark olive color. Medium compression, I think (I haven’t had much experiences with cakes yet, but it seemed pretty middle of the road), with the ability to break off some nice full leaves.

Recommend western steeping over gong fu, but y’all feel free to do your own thing. My default was 3g tea for 240ml water (8oz), 3 minutes the first steep and then add a minute to both steeps 2 and 3. That being said, I went as high as 9g for 240ml, and while it was a bit intense, it never developed any astringency.

For Gong Fu I tried 6g in 100ml, still at 175F, but for one reason or another I could never get it dialed in. As I really dug the western steeps, I eventually abandoned the attempts.

Flavors: Apricot, Hay, Honey, Licorice, Raspberry

175 °F / 79 °C 3 min, 0 sec 3 g 8 OZ / 240 ML

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Barista who likes to channel his inner mad scientist/witch by brewing tea, coffee, and photo chemicals.

(profile pic is not mine, but from http://crowsrock.deviantart.com/art/Devil-s-Teaparty-554312398 )





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