After a rinse, the smell on the gaiwan lid reminds me of chocolate and pomegranate. It’s really a magnificent smell. I stayed pretty close to Garret’s suggestion of tablespoon to a cup of water, adding a bit more. The first infusion was 30s and was disappointingly light. I didn’t really get much flavor. For the second infusion, I decided to drag the steep time out to about 50s. That infusion was not much better. At this point, I’m starting to doubt my brewing method or my tongue. I did a third infusion, giving it maybe 1m30s. Meh.

So, after consulting some tea forums, many people suggest a much higher leaf to water ratio than what I was doing. This time, I filled my gaiwan half way full (sorry about inaccurate measurements, I don’t own a scale)and after doing a flash rinse, infused it for 15s. MUCH BETTER. Sweet, milky, with a heavenly aroma arising from my gaiwan. Infusion two definitely brought out the cinnamon. Of course it’s subtle, and maybe I’m just imagining it, but regardless I am enjoying it.

Flavors: Cinnamon, Roasted, Stonefruits

Preparation
190 °F / 87 °C 0 min, 15 sec 6 OZ / 170 ML

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I’m passionate about tea, good books, classical music, and botany. I brew my tea gongfu style. I drink a lot of puerh and oolong (usually darker ones, but I’m by no means opposed to a good li shan). If I had to pick a favorite catigory of tea, it’d probably be wuyi yancha. I’m always on the hunt for new teas and teaware, so send me your suggestions!

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