Spring 2023 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.

Fine, soft, black/gold lightly twisted strands brew up into a dark orange silky liquor.

Lightly fruity/floral aroma is mild but pleasant.

Fairly dry, linear, earthy with hints of cocoa-nibs and a lingering bread-like sweetness. Delicate minerality and the faintest astringency if pushed. Lasts for many infusions without losing much character or developing off notes.

Refined, but more inoffensive than luxurious. I’ll enjoy my small bag, but don’t feel the need to stock up.

205 °F / 96 °C 0 min, 15 sec 3 tsp 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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