85

This is my first infusion of this tea. It smells like forest loam, earthy, a deep rich compost of decay. I made the first infusions timidly, not a lot of leaf (I only have a few grams) and short, 20 seconds apiece, and they were…..light, thin, clean flavors of compost, but not so interesting. I decided to push to see what I could get and did 3+ minutes with a smaller volume of water at 212°F/100°C, just enough to cover the leaves, and got some sharpness that was a little unpleasant, more intense earthy flavors, but other than the added sharpness, still very similar.
A little while later, the next pair of infusions were done with very hot water, not so long, and the flavor is still very like damp forest earth, but a nicer balance than the first three. I am not getting the fruitiness I like in my favorite young she puerhs or the long sweetness of my favorite young shengs. Quite interesting.

Unfortunately, this was another session where I stopped keeping track as my other activities took over, so I can’t say when the leaves ran out of gas. I am sure I went at least a dozen infusions, but can’t say more than that.

Preparation
205 °F / 96 °C 0 min, 30 sec

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Bio

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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