70

Got this one out after almost forgetting about it. The tuo is tight on the outer layer but breaks easily after working the pick around. 11 grams in the Gaiwan with a 10 second rinse. the wet leaf has some smoke aroma to it. The taste is an almost pine and wood smoke with the little touch of numb that the camphor gives. It is no where as smoky as the wet leaf would suggest. It gives some drying and an almost salty after taste to it.

Preparation
205 °F / 96 °C 0 min, 15 sec 11 g 4 OZ / 118 ML
Yang-chu

Is this their ripe or raw, which year btw?

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Yang-chu

Is this their ripe or raw, which year btw?

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