Short steep gongfu sessions.

I overleafed this in the past, which created a wonderfully (terrible) flavour profile of sour smoke and bitter tobacco wood.

Then I caught on to my mistake and now my cups are full of tangy apricots and cream with hints of pepper, wood (citrusy-pine, eucalyptus) and smoke (savoury-sweet) notes. The aroma of the broth is floral, sweet-sour, and woody. It paired well with a Cobs cinnamon bun- particularly the cream cheese icing.

This is why I try to give teas many chances: the crowkettle error factor.

Edit: I swear I get jasmine from this as well. I’ve been tasting and smelling jasmine everywhere lately though, so who knows.

200 °F / 93 °C


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I started my Steepster loose leaf adventure back in 2012. I can’t say I’m completely new anymore, but I still view oolong as a magical, extraterrestrial creature that unfurls in water.

Ingredients/flavours I tend to dislike or stay away from: apple, cocoa nibs, marine, peach, stevia, dairy products

Subjective Rating System 2.0:

90-100: My absolute favourite tea. Will impulsively buy and hoard like a dragon.

85-89: A favourite tea. May have quality flaws that I choose to ignore.

76-84: A lovely tea, maybe of high quality or masterful blending, but not one I’m likely to order again.

70-75: Enjoyable, but I may have few minor problems with quality, consistency, ingredient chemistry and/or personal preferences.

50-69: Quality, consistency, blending, or personal preference problems are apparent, but I wouldn’t pass up a cup.

11-49: Varying levels of undrinkable tea. I don’t give a lot of these ratings out, since I tend to grab teas I know will appeal to me.

1-10: Nightmare tea from the chaos realms. This is last year’s low-grade bancha mixed with rancid coconut, stale cocoa nibs, over-enthusiastic hibiscus, and stevia sweetener. I’m pretty sure it doesn’t exist.


BC, Lower Mainland

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