88

It’s been nearly a year since I took notes on this one. It has sat in its wrapper, in a cloth bag, in a file drawer in my air-conditioned office for the past year. I’ve dipped into this a few times since last year, and this time I’m using a piece that, when hydrated, fills the gaiwan between 1/3 and 1/2 full. I started with a flash rinse, let the tea hydrate/wet a bit, then have been enjoying a series of quick, hot infusions—the Pino is set to 205, and I’ve been infusing 10-20 seconds, and mostly drinking them down very quickly. Lots of herbaceous flavor, sweetness, anise, but little outright bitterness. It’s just delicious, and again, the biggest problem I foresee with this aging experiment may be trying to drink it sparingly enough to keep some around for a long time.

Preparation
205 °F / 96 °C 0 min, 15 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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