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I’ve had some good and some not so good brewings of this tea since I first logged it, and I think the difference is, as always, time and temperature. If I brew it too hot in the early infusions, there is a really unpleasant bitterness that comes out. If I treat it extra delicately, as I did today, starting with water at 150 degrees and moving up to 160 only after 2-3 infusions, it remains beautifully mellow, richly sweet, a little floral and very vegetal, more peas and fat asparagus spears than asparagus tips. It can be an excellent tea for the price, if treated nicely.

150 °F / 65 °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.


Los Angeles

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