Gaiwan, 195 F, 4 min steep. Not a bit grassy. Aroma and flavor of wood, nut, and a fruitiness like a Darjeeling — could this be the muscatel flavor? Somebody else try this and post your answer. Whatever it is, I love it! Plus a bonus: a colorful, gorgeous dry tea, so the visual aesthetic is there, too. Stalky (lots of stems) though. ’Tis “The Leaf, the Stem and me.”
Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.
I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.
For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!
The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.
Southern California, USA
