Prepared in my Jian Shui gaiwan, and served in my porcelain teacup via my glass cha hai. Filtered Santa Monica municipal water boiled then allowed to cool for a little while.

No scale or thermometer, so guessing at quantities/temp.

Dry leaves are long and wiry with plentiful golden sections. Smells like Autumn: hay, grain, and hints of leaf litter, pumpkin, and books.

Orange peel/butterscotch liquor.

Delicate faintly grainy aroma.

Flavor follows the nose and is joined by low cocoa notes, pumpkin bread, and dried fig. Finishes almost savory (wood/leaves) with a bready returning sweetness reminiscent of oat cakes. Lovely gentle roast quality throughout. Good longevity.

Creamy (but not slick or oily) mouthfeel. No astringency.

The infusion is subtle compared to the promise of the dry leaf, yet still satisfying. High quality leaves, processed with care.

200 °F / 93 °C 0 min, 15 sec 6 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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