A Dan Cong at six temperatures
30 August 2026
The same 5 g of honey-orchid oolong brewed from 80 °C up to boiling, one steep each, to find where the bitterness starts and the aroma stops.
Read →Cold brewing a sencha overnight in the fridge
15 February 2026
8 g of Japanese green leaf in 750 ml of cold tap water for 9 hours. Sweeter than any hot steep, with one unexpected drawback.
Read →Aged white tea cake: breaking it and brewing it
5 October 2025
Prying leaf from a compressed white tea, the dust problem, and how the cup changed between the first week and the fourth after the cake was opened.
Read →Water: tap, filtered and bottled, same leaf
23 March 2025
A rolled oolong brewed three ways with three waters. The hard tap water flattened it; the softest bottled water made it thin. The jug filter sat in between.
Read →Shou puer in the mornings for a month
13 October 2024
Thirty mornings with a ripe puer in a 300 ml pot instead of the gaiwan. Finding the leaf ratio for a mug, and the morning the rinse mattered.
Read →First gaiwan: burnt fingers and a better cup
16 June 2024
Moving from a mug and a mesh basket to a 120 ml gaiwan. Why the first week hurt, and what a short steep showed me about leaf I thought I knew.
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