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This tea, brewed gongfu style can hold up to between five and seven infusions. The leaves are deep, rich green and are full from tip of the leaf to stem. The aroma is intense and the flavor fills the mouth with each sip. I can still taste this tea long after it is down my throat.

Preparation
200 °F / 93 °C 2 min, 15 sec

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Bio

I’m a Caucasian American who discovered tea by wandering into the tea houses of Seattle, WA. I prefer Asian variety teas and more specifically, Oolong from Taiwan. I have been to many areas of China from Shanghai to Hong Kong.

Location

Dayton, OH

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