Spring 2022 batch.

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Dark gray, twisted wiry strands with some patches of yellow/gold. Fairly uniform. Unremarkable dry aroma.

Butterscotch liquor. Delicate nose is vegetal/waxy/and faintly grainy.

Mild, faintly malty flavor with hints of piñon and dried plum. Linear, slightly dusty finish. A bit more leather and hay emerge if pushed along with a mild bitterness/astringency.

Medium-light body.

Decent, but not much character – will revisit after the package has been open for a few weeks and revise if things improve significantly.

Boiling 0 min, 15 sec 8 g 5 OZ / 150 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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