65

Interestingly, taking this one on again, I’m enjoying it a lot more. The sharpness of the charcoal roast is still right there, and I have to be very light-handed and circumspect with the first few infusions (several flash infusions to 15 second infusions before getting to more typical minute or two), but then the classic Alishan notes of warm sweetness are still there underneath. I think the extra year of aging helped this one.

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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