Brewing this in Cha Xi for the early Autumn, sitting by the window with the pink and purple of the season’s last morning glories peeking in. Memories of distant sun-soaked Pinglin are coming out of the pot right along with the tea.

Sweet like green grass and honeydew. Gentle roast that joins “tea” to “melon” in my taste memory; it creates a texture and chewiness on the sides of the mouth. Golden-green color.

Second infusion is more rich and less sweet. Tending toward the sweetness of a good light ale.

I figured a bit longer in the pot would help to bring back the honeydew. The third infusion takes the sweetness and makes it into a bold statement rather than a gentle brush. Mouth-filling, it brings together the tastes of the previous two.

About 45 second to one minute infusions with a decent amount of leaves. Brewed in my Yixing pot from Maokong, Taiwan, reserved for light roast oolongs.

195 °F / 90 °C 1 min, 0 sec

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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.


Burlington, VT

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