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A near perfect gongfu session tonight—a little tea, a little gaiwan, tap water about 185 degrees, and many infusions of varying lengths demonstrating sweetness, spiciness, fruitiness, floral essences, over and over in different proportions. It’s been a while since my last Dan Cong session—too long!

Preparation
185 °F / 85 °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.

Location

Los Angeles

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