I brewed this tea up a ton of different ways – 8g, 5g, per 100ml, 208 F, 180 F, but I just couldn’t find a way to brew it that would live up to my expectations. With oolongs, I prefer those that have staying power when it comes to resteeping using gongfu method.
This tea however pretty much dies entirely by steep 3 being completely overtaken by the mineral foretaste.
It has a fantastic almond and sour cherry butter cookie scent on the nose, but this doesn’t last very long. Perhaps I was expecting too much from this, or being too greedy, but the fact that you really only get 2 steeps out of this per session is very disappointing for me.
Perhaps if you’re the type of person to enjoy very short sessions, it may be better.

Flavors: Almond, Cherry, Pastries, Wet Rocks

180 °F / 82 °C 0 min, 15 sec 5 g 3 OZ / 100 ML

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I only started truly getting into pu er as of mid June of 2016, and tea as a whole at the beginning of 2016.

I started out with Mandala Tea, and I keep going back as often as I can, although I’ve now expanded to also include Yunnan Sourcing, and White2Tea with Verdant Tea on the list of places to try next.

I am a beginner at reviewing but I am trying to improve, so don’t be surprised if I miss some subtler tastes or have trouble naming a scent or flavor that comes through.

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