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First try with this tea.

First infusions about 1 gram of tea in a 2 oz gaiwan, water 160 degrees, 30 second infusion. It is a little more floral and less vegetal than the Tai Ping Hou Kui I was just drinking, and nothing like as fruity as the Yin Zhen silver needle from the Cultured Cup that I recently tasted. It is a little milder than the Yunnan Mao Feng I’ve been getting from Norbu, as expected for a white tea made from the same general source material. The floral taste is decreasing after the 3rd infusion, but some mellow sweetness remains through a 4th at least.

As anticipated, it is a less refined and more camphorous tea than the versions I’ve had before from Fujian. It is sweet, mellow, but not bitter. A nice tea, but not spectacular.

Preparation
160 °F / 71 °C 0 min, 30 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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