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Here’s another tea I had gotten halfway through taking notes on until I visited this page only to see eastkyteaguy had yet another spot-on review for something I was drinking. Almost every aroma and flavor he noted I picked up on except the menthol. At one point, there was an addition of cinnamon to the aroma and at times toward the end, the dark honey notes seemed to mingle with some light molasses.

I approached this tea a little differently than him, using a 150 mL glass gaiwan (which was nice to use again and made me look forward to next spring’s green teas!) and started with
200F water with a rinse and steeps of 30 seconds. Once the ball opened up about halfway, I increased the water temperature to just off boiling to see how it would perform when pushed. The tea was steadfast in its presentation, budging not toward bitterness and maintaining its light astringency. After I got through 7 steeps at 30 seconds, I was too caffeinated to continue, so into a pint jar the leaves went and into the refrigerator. I’ll see how that turns out tomorrow.

I’m not fond of honey-flavored teas but for some reason, the honey notes in aged/aging
whites I find desirable. This tea was a good example of the style even in its dragon ball
format. It’s a forgiving tea that’s full of sweet, fruity, floral, nutty and slight savory aromas and flavors and it possesses an ease of brewing, making me think it would appeal to a range of drinkers.

Preparation
0 min, 30 sec 6 g 5 OZ / 150 ML

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Bio

If you’re an aspiring or current tea grower, let’s talk! I am slowly beginning a tea farm here in Northern California. Currently growing are young plants pulled from the ground and gifted to me after a visit to Fairhope Tea Plantation in Alabama. The parent plants are sinensis variety from a defunct Lipton research project. I’ve also started seeds from Camellia Forest Nursery in North Carolina. The types include Camellia taliensis, an assamica variety, and 3 sinensis varieties including “Small leaf” “Large leaf” and “Black Sea.” To learn how to process tea into different styles, I plan on traveling to China and Taiwan if/when COVID becomes a relative non-issue. I’m taking Mandarin classes to aid in this journey.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came, following a lone tin of some Tie Guan Yin oolong many years prior, in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng pu’er, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? While I may not mention those effects in tea notes, it is what I value most.

Flavored teas are not a favorite but I do drink them intermittently. Drink a variety of teabags at work. Herbal teas/tisanes provide balance. Unfiltered tap water heathen (it’s good here).

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes.

One thing I will always love is riding a bicycle.

Location

Sonoma County, California, USA

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