drank Shui Xian Wu Long by MyCupOfTea
640 tasting notes

I had this western style last time, because I technically got it in a supermarket(an all-organic one, which I already knew tends to have much better tea than a regular supermarket, but technically still a supermarket), so I wasn’t expecting that much from it. From what I tasted that time, though, I thought “I need to try this gongfu”. Now I still think that may have been right, but I probably started at too low a temperature – I started approximately at the recommended 75 C° and went up from there, and although it eventually got better, the first few steeps were rather weak. So I think I’ll need to use boiling or near-boiling water right from the first steep next time.

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Have been drinking tea for over 15 years now(and rooibos for over 20).
I like almost all unflavoured teas(though I still haven’t really figured out Pu-Erh) and also some flavored ones.
I especially love Oolongs, and I’m always interested in anything “exotic”, like teas from less known regions, or greens/whites/oolongs from those regions usually only known for black teas.



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