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5 grams of tea in a 100mL gaiwan, with about 75mL water per infusion, water heated to about 205 degrees. The leaves are quite large rolled up, and large and lovely unrolled, deep green with reddish margins.

20": elegant, floral, spicy, sweet—a wonderful starter infusion.

30": spicy sweet dominates the floral a bit in the first sip. There is a hint of astringency in the last few drops, so I will decrease the next infusion time.

20": rich, spicy-sweet, floral and deep. It reminds me very much of the ‘white oolong’ from Norbu, but they are not quite the same. I will need to do a head-to-head to figure out why there are not.

30": a little more astringency and spiciness, with the sweet lighter—more apparently if I slurp with a lot of inhalation. It’s not the grassy astringency of a sencha, but some drying on the tongue, a woody/herby/spicy quality.

20": shortening again, as the unfurling leaf has filled the gaiwan with long, deep green leaves with red tinted edges, so full that I realize its a LOT of leaf, and the shorter infusion is, indeed, very unlike water: a little lighter than the first, but still spicy-sweet in that wonderful Ali Shan way, mmmmm.

25": such a fantastic spicy floral scent—sweet, but not cloying, hints of cinnamon and almonds, and I just want to sniff and sniff. Eventually, a sip proves just as lovely, but more of the spicy flavor is dominant.

40": (last infusion was a little thin) sweet, floral, spiciness receded a bit for mellower feel this time

45": (lost track of time) we’re mostly at sweetwater here, but very delicious sweet water with hints of flower and spice.

10 minutes (lost track of time again): spice, warmth, some hay/caramel base but still light, floral notes mostly gone but a little sweetness remaining

about 5 minutes: warm, light, sweet with just a little warm depth to it, better than the last one, though thinner, because the sweetness was better balanced

about 5 min: warm, sweet, delicious but light.

Had at least another 3-4 infusions like this, long, slow, just mild and warmly sweet for the end of the evening

I did prepare a thermos full of this tea earlier in the day, and one of my regular tea-buddies said of it, “really high class, that one !” It does stand out.

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

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

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Los Angeles

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