93

Very nice session with this tea today, and shared some of the middle infusions—a little mellower than the first—with some of my tea-loving colleagues at work. I’m not sure the more aggressive early infusions are what I should be sharing with those mostly drinking jasmine and flavored blends…..but I love the spicy deep roasted flavor. Given how light and green the leaves are—I always am momentarily surprised by the deep wuyi/dan cong flavor profile of this one.

Preparation
205 °F / 96 °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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