Hui Yuan Pit Rou Gui (慧苑坑肉桂), whole packet into 100 mL rongtian pot, all steeps at boiling, Poland Spring water. No timer but steeps starting at 5s and similar and increasing time slightly with each steep with later longer steeps. Had a friend over, so no specific notes, just from memory. Starts off pretty simple, and progresses to gain a floral character with the slight crushed mint vegetal aftertaste, and then also picks up a strong sweet potato note. This was lighter on the roasted taste (though it shows up sometimes) than the other oolongs I’ve tried from TXS so far, even though it had 29 hours of baking per the description. Overall, a pretty enjoyable session, though I need to try more oolongs that I know the price of (since most I have were gifted and seem inflated in pricing) so I know if this was worth for the price. Aftertaste was sweet, but not as strong or lasting as I expected, even against cheaper options (though the steeping method I used for the Shui Xian from TXS last time was different). I imagine Hui Yuan Keng teas probably have gradations based on pricing though.
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Just a chronicle of a stranger’s tea journey. Keeping old notes up to see progression, but no longer really believe in all of them. Trying to learn!! Weekend warrior mostly now; work is tough.
As of 4/21/21, I will no longer assign numerical ratings to a tea unless it is terrible enough to warrant one. There are a fair amount of solid teas out there, and reading mildly subjective reviews from others > very subjective numerical rating that gets skewed by Steepster’s calculating system anyway.
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USA
