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100

I’ve been given a sample of this tea as part of a tea swap.

Dry leaves: strong tart/fruity aroma.
Infused 2 grams of leaves in a 50mL yixing pot with 190°F/88°C water for 30 seconds. The tea is fruity, sweet, like ripe plums.
A second infusion for 30 seconds brings out a little spiciness in addition to the rich fruit.
3rd infusion at 60 seconds is still strongly, deeply, fruity.
4th infusion at 120 seconds is sweet, fruity, not much tart left.
5th infusion at 4 minutes is losing strength, a little sweet, a little fruity, warm and friendly, but not strong like the earlier infusions.
6th infusion at 10 minutes (just couldn’t let it go) is still pleasant, mildly plummy, sweet, but again rather dilute.

I think I may actually buy a little of this for a treat. It doesn’t have the legs of a great Dan Cong, but the fruit up front is pretty incredible. Even the aroma of the wet leaves after the infusions are over is still quite nice.

Preparation
190 °F / 87 °C 1 min, 0 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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