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This is where Chinese green teas start to lose me, I think, and all begin to taste basically the same. But the problem, of course, is me, not the tea.

I’m into my second steep of this, now, and after my enjoyment of the dragon well in recent weeks I had high hopes.

There is a steady transition here as you sip, savor and swallow. Up front you get a strong roasted note and a tiny bite of vegetal bitterness, but then the cup opens up into bright, fresh green sweetness. But, that’s what happens with all the good, green, Chinese teas I’ve had. I just don’t have the palate development yet (for these teas) to discuss the subtle distinctions between a Chun Mei, a Xin Yang Mao Jian, a Taimu Maojin and a Bi Luo Chun.

Hopefully this week’s series of samplings will school me.

Preparation
195 °F / 90 °C 0 min, 15 sec

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I am rarely, if ever, active here. But I do return from time to time to talk about a very special tea I’ve come across.

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