I’m quite jet-lagged, so I’ll keep this one simple.
In the 48 hours since I got here, Taiwan has had two typhoons pass through it. This morning when I was brewing the Meghma oolong again after reading Mary R’s notes on it, using lower temperature, I felt the earth shake a little. No, it wasn’t the tea. It’s a reminder for somebody like me, whose last experience with tectonic plates moving was more than a decade ago, that I live in an area where this sort of thing happens.
Unfortunately, lowering the temperature of the water did not significantly change the tea. It did lower the bitterness, but I still feel it’s mostly Yunnan gold like taste to me. Maybe it wasn’t low enough? But I already left the water out for a good bit and the cup certainly wasn’t blisteringly hot.
I have a feeling that until I get my teaware back from Hong Kong, I’ll be stuck with drinking random things in a cup for the next few days…