Gong Fu Sipdown (552)!

Finished this one off earlier this afternoon; it was a really nice session. Basically I just popped on some Beatles music, grabbed some paper to take notes and just tuned out. You can check out some photos on my instagram here:


Otherwise, the following is just what I wrote down with each infusion…

Steep One – 5 Seconds
– Buttery vegetal aroma
- Grass notes, buttered green beans, romaine lettuce
- Bok Choy???
- Lots of flavor for a first infusion

Steep Two – 5 Seconds
- Same as prior but sharper/grassier
- Has a very soft bitter aftertaste

Steep Three – 10 Seconds
- Fennel top notes
- Sweet undertones
- Still quite buttery (lettuce/romaine/green beans)
- Less bitter than the previous steep

Steep Four – 15 Seconds
- Yellower tint to liquor colour
- Ditto to steep three, but smoother overall
- Cleaner finish

_Steep Five – 18 Seconds
- Flavour deterioration, in particular with vegetal elements
- But still bean-y
- Also has a peachyness to it
- And the finish is less clean, more lingering

Steep Six – 25 Seconds
- Meh; kind of bored with this one
- Flavor is also a little more flat
- No more buttery element, but more peach

And that’s where I left things. I know I could have done more, and honestly I did really enjoy the session – the problem for me is that as much as I enjoyed this overall it is a green tea, and even a good green tea is one that I grow sick of SO quickly. Six infusions was plenty for me; any more than that and I think I would have started resenting the tea/its profile.

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My name is Kelly. I’m a mid twenties tea drinker and reviewer living in Saskatchewan, Canada. I started drinking loose leaf fairly casually about five years ago, and at some point between then and now that ‘fun little hobby’ turned into a serious obsession.

You know you’ve got it bad when you get your hobby tattooed to your arm.

I’m a TAC certified Tea Sommelier!

Typically I drink flavoured blends more than straight but one of my mini goals is to get that ratio to a more 50/50 level. I do a daily cold brew, and have at least (but usually a lot more) two hot cups of tea every day. Naturally I lean towards black or white blends and as of late oolongs but I WILL drink everything; the last half year or so I’ve been challenging myself by further exploring Oolong and Pu’Erh which are the tea types I know the least about overall.

A personal goal of mine has been to do a proper Gong Fu session every week because it’s something I deeply enjoy doing but struggle to make time for. I can’t say I’ve been doing great staying on track with this goal, but I haven’t forgotten about it!

My default for preparation is Western Style with zero additives. The exception to this is matcha which I drink in straight milk with no additives. So unless I mention otherwise you can assume that I’ve prepared my tea Western style without added ingredients/sweeteners.

Favourite flavours/ingredients: Pear, lychee, cranberry, cream, melon, pineapple, malt, roasty, petrichor, sweet potato, heady florals like rose, walnut, and honey, but only in moderation.

Least favourite flavours/ingredients:
Lemongrass, ginger, often Chai spices in general, mushrooms, overly vegetal or marine/seaweed, chamomile, sometimes mango or peach, stevia, saltiness, or anything that reminds me too much of meat that isn’t supposed to taste like meat…

Currently exploring/looking to try: Shou Pu’Erh or Dark/Roasted Oolong, Sweet Potato flavoured blends or straight teas with strong sweet potato notes, and anything with Goji berries. Also, I need to try ALL the root beer teas!

Tea Pet Reference Guide:

Clay Pixiu Dragons: Zak & Wheezie
Clay Goldfish: Dot
Clay Monkey: Enzo
Ruyao Carp: Splashy
Ruyao Frog: Bebe
Ceramic Rabbit: Rupert
Ceramic Horse: Bergamot
Ceramic Snail: Snicket
Wood Fired Old Man: Leopold

Currently I’m employed at DAVIDsTEA. While I’m still reviewing DAVIDsTEA blends I am no longer numerically rating them due to the obvious conflict of interest. Any tea blends you currently see with a numeric score that are from DAVIDsTEA were reviewed prior to my being hired there.


SK, Canada



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