96

I love this one: smoky, sweet, earthy, and if I keep my infusions short enough, not bitter.

1 gram of leaf per ounce water just off the boil, in gaiwan or small yixing, flash rinse, then short steeps, 10", 10", 15", 15", 20", 20", and so forth. I have continued to enjoy 20+ infusions from this tea. It also does nicely bulk brewed: a good wedge of tea, toss it into the kamjove, flash rinse, then steep a minute or so, pour several more volumes of water through it quickly, and add all to the thermos for a long afternoon’s work or meeting or drive.

Another one I love so much that I have one beeng at work, one at the new satellite office, and gave one to a good tea buddy who also loves it, and now I need to bring another chunk home because I have run out here, and that is not a good thing!

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

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Bio

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.

Location

Los Angeles

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