Harvested April, 2021; Roasted June 2023.

3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup (sorry), then a small porcelain cup.

No rinse; Infusions at 30 seconds (x3), 45 seconds (x2), 1 minute, 2 minutes, and 4 minutes.

Butterscotch/Xanthous to gold gradient.

Delicate but fairly complex aroma: fruity, starchy, with an array of roast and smoke elements.

Flavor follows the nose, with a persistent sweetness hinting at dòu bāo and cherry blossoms. Smooth slightly complex roast offers balance. Medium, slightly nutty finish with faint hints of wood and expensive cigarettes. Loses a bit of character once it is steeped out, becoming slightly “dusty.”

Medium-light bodied, not-quite-milky, no astringency if you are attentive to the infusions.

Aptly described as “cozy,” this is a quiet yet superbly balanced (in terms of oxidation/roast) small batch production perfect for contemplation.

205 °F / 96 °C 0 min, 30 sec 6 g 5 OZ / 140 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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