Mellow, smooth. leaves are nicely roasted, not big but uniform. Imparts that calming sensation and lasting sweetness. Steeped six times then dumped leaves out of the gaiwan and into a pot to simmer for fifteen minutes. The liquor turned dark and sweetened further with an added depth of flavor. I might boil a bit longer next time to see how far I can push it.

Flavors: Mineral, Roasted, Smooth, Sweet

Boiling 0 min, 15 sec 8 g 4 OZ / 130 ML

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To paraphrase a half-remembered comment I read once on someone’s blog post:

“With all the tea I drink I don’t know where I am most of the time.”

Wuyishan and High Mountain oolongs. Matcha and aged whites. Sheng and shou. Also, bubble tea and rose tisane. Nothing ‘dank.’

My tea brewing methods are flighty and deeply idiosyncratic.

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