When I first started brewing it again this fall, I was a little shaky, and while my first session was not stellar, (sorry Seth), it was far from bad. But after brewing it two more times I can now brew it confidently once more, and really make some great tasting tea.
I have found that with any tea I have gained some sort of proficiency in brewing, I can put it down for an extended length of time, then with minimal effort regain that proficiency. Of course there may be a few botched brews, but that is to be expected. Heck, even when I brew a tea quite often, I still mess up the occasional infusion, especially when I am not completely focused on the tea at hand.
So now that I can wake up and start to find thick layers of frost coating everything out side, and the sun starts to call it quits before I even get to leave campus, it is definitely time to bring out our favorite cool weather teas again. For me that mostly means Gyokuro and a plethora of Roasted oolongs.