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75

Richly roasted but bright and energizing in a way that I don’t usually expect from a Shui Xian. The aroma is earthy and comforting. When I bought this tea I actually thought I was buying a Da Hong Pao, but I suppose it’s easy for one roasted Wuyi to taste like another. Dark long twisted leaves with some twigs in there as well, which I usually would prefer not to find, but in this case I think it adds a bit of Hojicha-style nuttiness to the taste. (I imagine there’s a grade of this tea without the twigs too, and I’d love to drink that one.)

Preparation
205 °F / 96 °C 0 min, 15 sec
Ben Youngbaer

I don’t remember the twigs in mine but maybe I just glossed over them in search of a nice full leaf for my journal

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Ben Youngbaer

I don’t remember the twigs in mine but maybe I just glossed over them in search of a nice full leaf for my journal

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Bio

A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.

Location

Burlington, VT

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