78

This is not a bold, tippy, chocolatey Yunnan gold bud tea; it’s much more floral and fruity and complex. I have to say, steeps 2-5 are great. It kind of tapers off pretty quickly to where I wonder why I’m continuing to steep the leaves. I’ve also found it a bit difficult to truly dial in the perfect protocol for steeping this tea, as brewing it too hot or too long brings out some unpleasant notes, and it can easily be brewed too weak by overcorrecting for this. I wouldn’t view this as a straight black tea, but should be approached as one would with an oolong, taking care to brew it at the right temperature and appreciating the lighter notes rather than waiting and expecting a big punch of chocolatey sweetness.

Preparation
185 °F / 85 °C 4 g 2 OZ / 60 ML

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Bio

Eau Claire, WI native and current UW student living in Madison. My hometown had a tea shop that got me into tea before I went off to college to learn from talking to experts in Nashville and Madison, particularly the owner of Macha Tea Company. My tastes change with the seasons, but I love sheng and shou pu-erh, rock oolongs, Taiwanese oolongs, Yunnan blacks, and Japanese greens.

My love of tea is balanced by my love of good coffee (I have lists of the best coffee shops for Minneapolis, Milwaukee, Madison, Nashville, and Chicago) and my love of chemistry and environmental sciences, my fields of study in college.

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Helena, MT

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