Made a light gaiwan tonight, as I don’t want to be up too late: probably half the number of leaves I would usually use.

The liquor is golden and the wet leaves smell incongruously like a Dan Cong tea: a hint of charcoal roasted stone fruit. The taste is light and gentle, just as I had hoped. A touch salty and mouth-coating but without any deep aromas.

Well into the third infusion the deeper flavors begin to appear, but the mouth feel is still subtle and comforting.

205 °F / 96 °C 1 min, 30 sec

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A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.


Burlington, VT

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