A sample from Wymm. Dry leaf aroma is familiar sweet like young sheng, but when the leaf is wet, a floral aroma emerges from the sweetness. One rinse. First steep was a flash steep and the flavor was too mild to really get anything from it. Subsequent slightly longer steeps of +/- ten seconds brought out more flavor, but still the brew is very light, somewhat sweet, with no discernible bitterness upfront, but it has that floral/medicinal (honeysuckle?) note that doesn’t usually sit well on my admittedly peculiar palate. Nice to try, but not in my wheelhouse so I wouldn’t likely go for this one again.

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For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.

I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.

The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.


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