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In the middle of a rare gongfu session with this lovely tea this evening—I usually do it by the thermos full, to share with a group of colleagues during an afternoon clinic. Gongfu brings out the variations in flavor well, and this is one shu that stands up to this. I’m into about the 8th or so infusion, and there are notes of honey, apricot, caramel, delicious.

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.

Location

Los Angeles

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