A gift from a friend visiting from PDX.

Filtered/boiled water allowed to cool. Infused for ~3.5 minutes at 179F. Followed up with a couple more infusions closer to 200F for 20 – 40 seconds.
Verona green/citrine/honeydew gradient.

Sachet was perfume-like with bergamot and rose up front. Nutty pan-fried Mao Feng, faint toasted rice, and mellow grassy sencha appear when the tea is brewed.

On the palate, the green tea takes center stage – mild, sweet, nutty/toasty flavors give way to the floral/herbal/citrus notes. Very faint umami at the edges in the finish, but the grassiness of the sencha and the vanilla/floral/citrus notes from the bergamot are present long into the aftertaste. Vague hints of aspirin and elderflower perhaps.

Light bodied, low tannins.

Flavors are alternately competitive and complimentary – a delicate but creative blend.

180 °F / 82 °C 3 min, 30 sec 8 OZ / 236 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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