90
drank Wuyi Da Hong Pao by Rishi Tea
24 tasting notes

Had a much better time with this tea today. I kicked up the leaf amount to my typical yancha ~10g, about 1/3 full gaiwan. I think I simply didn’t use enough leaf with my first brew, it’s the only explanation I have. This time the tea was bursting with flavor as I sipped, mellowing out a little bit after initially hitting my tongue. The flavors really lingered in my mouth, demanding a noticeably longer amount of time between subsequent sips. The first infusions were pretty complex and hard to decipher, but the later infusions yielded a more typical mineral / nuttiness. The flavors are still lingering as I write this review, 5 infusions in at this point and still going strong.

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

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