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85

4g/100mL 85C water with three back-to-back 30sec infusions following a rinse. More oomph with a 2min infusion, but it doesn’t really improve it to brew it longer in this case.

Very mild – lost most of the high florals it once had but this has always been a soft Wuyi Yancha anyway. Very difficult to distinguish discrete aromatic or flavor characteristics but tasty nonetheless. There’s a wet cinnamon characteristic in the dry fragrance, wet leaf aroma, and in the flavor but absent in the liquor aroma.
Round mouthfeel – good body and a light mouthwatering effect. Barely a touch of astringency… reminiscent of Huang Guanyin or a medium roast & oxidation Tie Guanyin or Rou Gui, but minus any kind of bite in terms of either acidity or astringency – carries that light hay-clay-milk-cassia-pluot mixture of flavors but in a far smoother package. The hay-like character is actually more akin to the smell of an untouched kiwi in the wet leaf and like muted yellow plum in the flavor.

This is the last of this tea that I had laying about and, though it is good, it never much prompted me to write about it (largely since it’s hard to pick flavors apart in it). It’s really lost a goodly amount of the high notes it used to present in the dry fragrance but that’s all it’s really lost since 2009. This is surprising, considering how mild it’s always been, but I guess it follows suit with most Wuyi Yancha in steadfastness over time.
Easy drinking fare, just not terribly exciting. I’m leaving the rating where it was ‘cause I shouldn’t ding a tea for sitting around for three years.

Honestly, I’m just reviewing this tonight because this happened to be the first oolong from Imperial Tea Court I could find whilst rummaging through my bin of miscellaneous 10g and less bags and tins. Okay, I passed a few up until I hit a cliff oolong ‘cause I was in the mood… ITC specifically not because I’m adamant to plug the company (only really feel that way for Tillerman Tea, since it’s my favorite alongside Jing Teashop), but for the occasion of an upcoming event.
The San Francisco International Tea Festival is this upcoming Saturday at Imperial Tea Court’s Ferry Building location. Dunno how the heck an event is to be squeezed into that relatively small space, but hey – it’s a NorCal festival about tea so I just need to shut up and be happy. Here’s a cozy little link for all to share and gush over:

http://sfinternationalteafestival.com/

I bought two tickets but will probably be going alone, so if anyone happens to read this and is in the region and interested, I’ve got an extra seat reserved for the taking. Anyone around San Francisco and want to go?

Preparation
190 °F / 87 °C 0 min, 30 sec
TeaBrat

I am going to try to go and I don’t have a ticket yet… also I hope to join some others: http://steepster.com/discuss/2427-san-francsico-tea-festival

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TeaBrat

I am going to try to go and I don’t have a ticket yet… also I hope to join some others: http://steepster.com/discuss/2427-san-francsico-tea-festival

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Bio

Tea Geek.

My focus is on Chinese Wulongs and Pu’er but I’m all over the place. I tend to follow a seasonal progression of teas, following the freshness curve of greens through summer and rounding the cooler months out with toastier teas and Masala Chai.
With the exception of Masala Chai milk tea I’m a purist at heart. While I was originally snagged by Earl Grey with bergamot and make blends for gifts, I very rarely go for scented teas or herbals and can’t remember the last time I bought a tea that was blended. Pure tea is just more interesting to me than the product of mixing flavors. I do understand and appreciate their existence, though.

I upload some blends I make or special prep teas I nab under the company name “Green Raven Tea and Coffee” and the vast majority of these posts will be blends crafted to create flavors/characteristics not inherent in any one particular tea.
I’ve worked as a tea buyer for a smallish cafe and try to keep apprized of shifts in offerings even when not selecting for a business so I wind up sampling a ton of wholesale samples from a couple companies in particular but try to branch out to as many companies as I can find. Until Steepster integrates some form of comparative tasting feature, none of my cupping notes will make it onto my reviews unless wrapped up into something I feel compelled to drink multiple times on its own.



Since all the cool kids are doing it, here’s my big fat ratings scheme:

0-12…..Ugh, don’t wish on anyone
13-25….Bad, won’t touch again
26-37….Huh, not worth the effort
38-50….Meh, unremarkable
51-62….Okay, good tea
63-75….Tasty, really good tea
76-87….Yum, wonderful
88-100…Wow, really spectacular

There shouldn’t be many postings at all from me ranked 26-50 since unremarkable teas are unlikely to make me remark on ’em but to “earn” a score 37 or below I have to be disappointed to the point where others may ask for a refund or turn down offers even when free or offered as a gift (beyond stale).

I’ve got a ton of respect for anything rated 63 or higher.

For a tea to get 71 or more, it has to be pretty special and kinda blow my socks off.

The 90s are reserved for wonders that make me reevaluate my views of the world of tea as a whole.

Location

Santa Rosa, California, United States

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