Working with a sample of this from a tea tasting, I have been most impressed by the quality of this vs the other Yin Zhen I have had (from Chado, which admittedly was probably rather antique when I last did a formal tasting).

Brewed with 2 grams of tea in a gaiwan averaging about 2 oz/60mL of water per infusion, I started at 30 seconds, and kept going for 7 infusions before I ran out of heated water.

The flavor is fruity, floral, sweet, but more delicately fruity than the Pai Mu Tan it was paired with. And even after 7 infusions of 30-60 seconds, there was more in the leaf to give.

This is an excellent tea.

160 °F / 71 °C 1 min, 15 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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