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Spring 2018 harvest.

Gone gaiwan. 5g, 150mL, 205F. Flash rinse which I ended up drinking and 7 steeps at 10s/15/20/25/30/1m/3m.

Dry leaf smelled awesome with rich chocolate, pastry and caraway. Rinsed leaf also awesome with riiich dark chocolate, honey and dark-roasted barley. The liquor was a clear brown-orange and smelled of honey, grains and dark chocolate wth pumpernickel coming in later. The tea was lightly astringent and very light-bodied, tending toward watery. The taste was not what I was expecting after having tried the Laoshan gongfu black. I picked up on watered down chocolate, honey and grains, ending the session with just caraway/pumpernickel which was pretty tasty. Ehhhh. Maybe it’s stronger brewed western. Seemed to be low in caffeine. I drank it late at night and had no problems falling asleep.

According to their website, the weather for this year’s harvest was unfavorable, so maybe my dissatisfaction is due to that. I’d like to try next year’s if it’s ever on sale.

One more Laoshan black to go. Thus far, I’m leaning toward the fall harvest roasted oolong.

Preparation
205 °F / 96 °C 5 g 5 OZ / 150 ML

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No Sugar Added!

Tea habits:

Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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Sonoma County, California, USA

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