Oh, today is an amazing day. Imperial College London just emailed me that they will be making me an offer for a place on their Computing course. So delighted! London, by the way, is an awesome city, especially the South Kensington region. It’s certainly like Beacon Hill in Boston, Massachusetts.

So to celebrate this, I decided to clean up my tea stash only to find that I have this tea. I completely forgot that I bought 1.5 ounces of this from Ebay a couple mongths ago.

I’ve decided to try it Gongfu style. First a ten-second rinse, then a five-second steep. It’s sooo smooth! I never expected anything like this from a black tea. Most of my black teas are a little bit astringent on the tongue, but this one is different. I expected this to be very dry and astringent.

Second steeping (15 second steep): Woha, now we are talking astringency business! I tend to like when a black tea is pulling my mouth together.

Third steeping (25 seconds): The tea is losing it’s color now, meh, I guess it isn’t that high quality. After all, I bought this on Ebay for $6, so it was a pretty good deal nonetheless. Anyway, the taste is still smooth, but I fill that it has lost its power now, so I’m ending this now.

Bottom line: It’s a smooth black tea that is really cheap, but it won’t last long in your gaiwan. (At least it didn’t in mine, a 4 oz gaiwan)

205 °F / 96 °C 0 min, 15 sec 3 tsp 4 OZ / 118 ML

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I work for Red Hat, where I work on the Linux Kernel and Virtualization things. I also drink a lot of tea there. All kinds of tea. Good and bad. Loose leaf and bagged.

Personal favorites are white, oolong and green teas! I’m OK with black teas, prefer Earl Greys though. :-)

I tend to keep an updated cupboard, should you need anything, feel free to write to me!


San Francisco, CA



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