374 Tasting Notes

80

Drinking this tea this morning. I will edit and put more detailed tasting notes later (maybe).

Preparation
205 °F / 96 °C 0 min, 15 sec

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95

What a wonderful way to start my morning. This is my current favorite mi lan xiang oolong. This tea has just the right amount of astringency, and tolerates multiple steepings without getting bitter. The best part of this tea is the finish which lingers on and on, sometimes for hours after.

Preparation
200 °F / 93 °C 0 min, 15 sec

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83

This tea was sent to me as a sample. Very nice!

Preparation
200 °F / 93 °C 0 min, 15 sec

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94

I decided to dedicate my new Xu De Jia teapot to Phoenix oolongs, and this was the first tea I brewed in it. This tea has notes of grapefruit, lychee, and the astringency reminds me of biting into a seed in a raspberry sauce. There is a definite spiciness too. The floral notes aren’t as strong as I prefer, and the finish isn’t lingering. Still one of my favorites.

Preparation
200 °F / 93 °C 0 min, 15 sec

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Bio

Tea means so many things to me, it is so deep and it is revealing new meaning to me all the time.

Tea is a mindfulness practice, and a doorway through which to explore different philosophies, cultures, and historical times. Tea is hospitality and a way of communion. Tea is an art, a ritual, and a tradition. Tea is a complement to the foods I eat (preferably vegan desserts) and is something I enjoy collecting and curating.

I love to swap, or even just send people samples, so if there’s anything in my cupboard you’d like to try, just send me a message!

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San Francisco Bay Area

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