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79

This tea got shuffled to the back of the cupboard for a long time, unopened, and now I’m enjoying a first series of infusions, spicy, roasty, floral, sweet. It’s quite nice. The first was a little light, because I started with less tea in the kamjove than I usually do, but I didn’t adjust the infusion time. A little tweaking and reinfusing and all is much nicer now. I think it sat long enough (more than a year in the back of the cupboard) that it’s no longer competition grade, but still, a very nice tea.

Preparation
205 °F / 96 °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.

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Los Angeles

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