100

3 grams in 3 ounce preheated iron-rich clay shiboridashi

170°F/77°C, 30 seconds—weet, vegetal, grassy, a delicate floral note too. VERY NICE!

170°F/77°C, 30 seconds—sweet, and the floral is stronger this infusion, fantastic

170°F/77°C, 45 seconds—wow, how does this one go on like this? I am drinking a meadow of spring flowers—THIS is the “honeyed quality of some Chinese green teas” that I read about in one of my tea books, and haven’t ever properly tasted in tea before. I’ve had some fine green teas that have had hints of this, but usually tempered with nuttiness or astringency or bitterness when the tea is pushed a bit, or just lower-key with the floral elements, and here there is nothing roasted, just sweet, floral, wow.

190°F/88°C, 30 seconds—still that astonishing sweetness, and my tastebuds are dancing.

185°F/85°C, 1 minute—oh my….I am in love.

190°F/88°C, 2 minutes—still delicious, the floral richness a little less intense now.

(remaining infusions between 190°F/88°C and 200°F/93°C)

3 minutes—enough sweet floral flavor remains to encourage a 4th infusion.

4 minutes—mmmm, a little lighter now, still pleasant.

5 minutes—closing in on sweet water, done now.

What a marvelous tea!

Preparation
170 °F / 76 °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.

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Los Angeles

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