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1.5 tsp for 300mL water @96C, steeped 4 minutes 30 seconds Western style, drunk bare. First infusion.

Pale copper liquor and very light body. The first few sips seem unremarkable, and I was afraid I’d let hype go to my head, but the fourth sip opened up into a gracious blend of Yunnan depth, fainty spicy floral notes, and an amazing mineral note that sparkles like rocks in the hot sun. Some peppery bite as I get to the bottom of the cup — and I LOVE pepper notes in Yunnan; I seek that out — and a very warming, gentle aftertaste, very comforting, almost like a dark red wine, but without the acid bite wine can have.

Looking forward to more infusions.

Preparation
205 °F / 96 °C 4 min, 30 sec

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Oolongs and blacks are my favourites.

Location

St John’s, Newfoundland, Canada

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