Harvested November, 2022 (not sure if the vendor changed source for the October 2023 harvest?).

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

Dry leaf is sweet and distinctly tropical with papaya/guava notes with some hints of chestnut and hay.

Saffron to xanthous gradient. Some tropical notes remain in the liquor’s aroma, though joined with river stones, wheat, and floral scents. Potent and complex over multiple infusions.

More prominent baked flavor balances the fruit and floral notes on the palate, though there is never a hint of char in the roast. Linear, lengthy finish. Rounded, smooth and slightly nutty.

Very good red oolong, strongly aromatic but with delicate flavor.

200 °F / 93 °C 0 min, 15 sec 7 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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