88

First try with this was from a free sample a included with a recent order. I can’t remember much about it except that I liked it enough to keep it in mind for the next order. Tried this again semi-western style: 2.5 grams of leaf to 5 oz of water, with longer infusions than usual, but it was too dilute and the personality of the leaf was lost. Guess I need to stick to the brewing parameters I’m more comfortable with.

Another round with 6 grams of leaf to those 5 grams of water, and now it’s starting to sing out brighter: sweet, fresh peas, caramel, sun-warmed hay. Mellow. First infusion was about 30 seconds at 160 degrees; 2nd 1 minute, same temp; third was 2 minutes, water 170, and it was a bit overdone—bitterness creeping in. Backed down a little by diluting and it was better, but I’ll be a little more circumspect with the next one. 1 minute and the sweet mellowness is back, rich and caramel and floral. Very nice tea. But I’m running out of room to drink more; will have to set the leaves aside for a while and continue later.

Preparation
160 °F / 71 °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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