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I had this tea two very different ways, both western style brewing in a glass tea pot, the first way I had this tea was by using 195 degree water for a 2 minute brew: the result was a slightly burned tea, but it brought out many deep flavors of the tea. There was a slight bitterness to the tea. The second way I brewed this teas was by using 160 degree water for around 2 minutes. The tea produced a wonderful light floral/grassy flavor, light-green/yellow liquor, and the leaves themselves turned a little lighter green after steeping. The tea is a fine example of first flush Spring teas from Sichuan, and unlike the spicy food the region is known for, this tea is mellow, floral, and sweet. I look forward to buying a whole lot more of this tea (at the price point it cannot be beat)!!

Preparation
160 °F / 71 °C 2 min, 0 sec

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Massachusetts, USA