A great sample I received from Teavivre. I set up a proper tasting with degustation sets for each of the teas. Well, I didn’t do the traditional 6 minutes, but I did my best for the type of tea. Here’s my notes.

Dry leaf: rolled, but not really into balls. Irregular and with various stems. Perhaps this points to hand-rolling?
Brewing method: 3g, tasting set, 90 for 1 minute
Aroma: Very green aroma with a light touch of sweetness.
Infusion: Yellow-gold liquor.
Taste: Very light. Probably could be infused longer to good effect. Taste of spring flowers and grilled zucchini.

I infused this another time with a longer infusion to try and capture more flavor. It was much more bold, but still with a light body. Definitely good, and definitely a spring Oolong. I tend to lean toward winter harvests, myself, so perhaps this is just too young for me. I may let some rest in the packaging for a time to see if it improves (a trick taught to me by some tea friends in Taiwan).

Preparation
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.

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Burlington, VT

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