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This is a tea that demands a little attention and respect, because it can get bitter if you don’t pay attention. But when I get it just right, it is smoky, earthy, sweet, fruity, and delicious. It holds well in the thermos for a day away from home, and it is nice gongfu cha as well.

I’d recommend 1gram of leaf per ounce of water, gongfu cha, starting with a flash rinse of boiling water, then short steeps with water a little cooler, 190-195 degrees.

Some of the leaves are rather dark colored after infusion, but not very purple. And the leaves aren’t fine little buds. But it is a pleasant enough tea for right now, and maybe by the time I finish it (I have so much puerh right now it will be years!), it will be even better.

Preparation
195 °F / 90 °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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