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4g / 200ml glaspot
1m/2m @ 75C

Very mild pleasant taste. The jasmine doesn´t overpower the silver needle.
A pure comfort tea :)

My daughter decided to wake up early, so i was in the mood for a strong black tea.
Also i tried out my new Kunzan tetsubin! :)

5g / 200ml glaspot. Really should get around to get myself a nice oxidation clay kyusu….
45s/1m/1:15m @ 100C

The tetsubin adds a whole lot of flavour to the tea. Must be loads of iron. I almost feel i should use less tea. The aroma is stronger aswell as the aftertaste. Compared to my old electric plastic kettle this is just awesome.

The usual flavours are the. Heavy on the cinnamon, a fair bit of astringency. But well balanced.

Tried this westernstyle today.

5g/200ml glaspot.
1m/1:30m/2m

The flavour is nice, but it´s to weak, like theres something missing.
Is this really a high altitude tea? I would choose a nice alishan anytime over this.

After the morning run i was in the mood for some high quality yunnan.

6.5g 220ml Zhuni yixing.
1/2/3m @ 80/80/85C Did consequtive steepings and poured in a pitcher to avoid leaf cooling.
Superb result, sweet malty. bit of honey? Top notch yunnan!
Treated my guests to this and they liked it :)

6g/220ml Zhuni Yixing
1/2/3m @ just below boiling.

Felt nice with a yunnan black for breakfast. Been going through a massive amount of old clubteas lately. Some good some not so, none logged.

Anyways this tea delivers to expectation. Malty with a bit of sweetness. To me this tea is like a staple tea when it comes to yunnan teas. Kinda like a “table wine”.

5g / 200ml water in a bano-yaki kyusu.
Single infusion 3m @75C

My memory failed me so i brewed it slighlty cold and a fair bit to short.
However the mild smooth liquid was a very pleasant way to end a good day.
White teas are just lovely in the evening, so calming.

Next time i will do 80C for 5m

5g / 200ml glaspot.
45s/1m/2m @ 95C

5g was just about right. The bitterness evened out to a very pleasant astringancy. Rest of the flavours still there. Would be interesting to try this gong fu style. many short steepings should yield a good result since the leaves infuses very well.

8g / 200ml in banko-yaki kyusu.
1m/2m @ 85C

Had to test this tea in the new dedicated green/white banko pot.
As always the bankoclay delivers.
A stronger aftertaste compared to glaspot. Smooth and full. Although white teas arn´t prone to astringency, the banko clay would take care of that :)

5g / 90ml celeadon gaiwan.
wash/15/15/25/35/15….. @95C

Wow. The first two infusions of this was just about the best light oolongs iv´e ever tried. Smoth floral and buttery. Just perfect.
The longer infusions ruined the smothness. But when i lowered the infusiontimes again. it came back :)
I would recommend keeping stepings to 10-15s until flavour thins.

On a sidenote, the dry leaf is beutiful. not rolled into balls like the usual “green” oolongs. But rather twisted and crooked. infuses quickly.

5g / 90ml celadon gaiwan.
wash/5s/10s/10s/10s/15s for a few more steepings @ 100C

I rather enjoyed this one. A more mature flavour then other 2012 shengs ivé tasted.
First infusion was a bit weak but still full in the mouth almost creamy. The following infusions was slightly more powerful with a bit of smoky sweetnes mixed with a slight astringency and dryness on the tounge. Surprisingly well balanced.