bearsbearsbears wrote:That is the most beautiful picture of lantana i've ever seen.
Good eye, Bears. It is indeed lantana.
GeekgirlUnveiled wrote:In my cup this morning:
Malty assam. Yes, I use a french press for my black teas.
That press is a thing of beauty, beautifully portrayed. And yes, me too: when I switched from coffee to tea I found all sorts of comforting little routines that I enjoy throughout the day. Ain't it grand!
GeekgirlUnveiled wrote:I am not caring for this assam. It is really excessively tannic, not so much with the "malty." blech
A few months ago I was encouraged by wiser heads than mine (Proinsias among others) to try brewing my Assam in an oversized yixing pot that I owned but couldn’t figure out what to do with since it was too big for gong fu. The yixing really smooths out the Assam.
auggy wrote: I like them brewed at about 180 instead. I think this makes me weird.
wisely said, brew them the way you like them! But for the record, the temp thing is that oolongs taste different at different temps, not that one is better than another. Fooling around with your water temp can accent the floral, the fruity, or other flavors. I personally use off boil almost always – because I am lazy and subtlety is generally lost on me anyway. That you appreciate the difference is an indication of your fine sensitivity to the tea. You Go Girl!
(Course, I am not ruling out the possibility that you are weird for other reasons!