86

This is a weird and wonderful tea. The leaves are gigantic, wide, flat, long.

First try with this tea was 30 seconds infusion at 160 degrees, about a gram of tea in 2 ounces of water in a small porcelain gaiwan. It is sweet, spicy, vegetal, floral.

So far, the 9th infusion is still very similar, very very nice: the vegetal flavor is weakening, mildly there, but the sweetness and spicy is still present. And this is not a super fancy version of this tea: I only paid $39.99/lb for it. The ends of the leaves are broken, so it’s not fully intact, but given the size of the leaves, a break or two in each does not seem to be making anything bitter.

Even after 5 infusions, the sweet/spicy scent is still there in the wet leaves.

It reminds me most of the Anji white tea I’ve been getting from WHF, but this one is a fraction of the price. I will definitely keep this one in regular circulation.

(photos on my web site here: http://www.well.com/user/debunix/recipes/TaiPingHouKui.html)
Preparation
160 °F / 71 °C 0 min, 30 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.

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Los Angeles

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