From Dark Matter, Labeled 2015 Go Ji Shan Ben Se Wu Yunnan Sourcing. I’m pretty sure that is this tea?
Notes to self:
- First steep fruity, a tiny bit of smoke. Some sourness, flash
- Smells smokier on the second steep, still only a little bit of smoke and earth, candy like fruitiness, like a Jolly Rancher 5sec
- Smoke is predominant flavor, also fresh wood. Fruit gone :-( 10 sec
- same as last 10 sec
- same as above but more earth 5 sec
- earth, slight sour, earth, old fruit with no sweetness, still tasty
- same as above
Flavor mostly gone after this
Worth buying and drinking again
Thick body throughout 2.5g 40ml? 110ml Giawan a little less than half full. Slightly more than just enough to cover the leaves 195F on average. try to do more flash steeps next time

195 °F / 90 °C 0 min, 15 sec 2 g 1 OZ / 40 ML

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The name says it all. I’ve been drinking loose leaf tea for about a decade and a half, and was in the cheese business for almost 2 decades.

I was spoiled with the cheese by always be surrounded by a wide variety to taste everyday. Now that I’m (mostly) out of the business, I’ve discovered that a daily tea habit is way easier on the wallet than a daily cheese habit for me, and I love both, so here I am to learn more about tea!

I’ve been drinking great blacks, and greens from my local shop for years now. A white and an Oolong on occasion. Mostly Chinese, but other countries as well.

But all these years I’d only had one 10 yr aged loose shu with regard to Pu-erh. I’d only had Ti Kwan Yin, Forever Spring, and the Chinese restaurant stuff with regard to Oolong.

I’d like to continue learning more in the green and black world, but I’m most excited to have joined Steepster to learn about the world of Pu-erh and Oolong, which I am terribly ignorant of.

I always forget what teas I’ve had before, so I think logging my teas will help with that. I also love pairing tea and cheese together, so you’ll see some long winded pairing entries mixed in as well ;)


Philadelphia, Pennsylvania, USA


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