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91

I brewed up a fabulous batch of this tea a few days ago—thick bodied, rich, sweet, earthy, spicy, with that deep caramel undertone that is so silky smooth—and it was so well received by everyone else in the clinic workroom that I didn’t get enough of it. I’d hoped that maybe I had enough life left in the leaves to do a few more brewings when I got back to the quiet of my office that evening, but while I did get a little more tea, it was not the same.

This was a bulk brewed batch, 2 pieces of the tea cylinder, about one and a half inches long, brief flash rinse, infusion water 195-212 degrees (started as the kettle was still heating up, and kept up as it cooled down a little), total infusion volume just over one quart (filled my thermos and I got a bonus cuppa). Wow. This infusion was pretty close to perfect.

Preparation
205 °F / 96 °C 1 min, 0 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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