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91

1st 30 second steep, 205 degrees, leaf enough to coat bottom plus of empty gaiwan, filled up when unfurled (too lazy to weigh it, bad me)

Very delicate and floral, a bit underwhelming, really.

2nd, again 30" (short but this is now well-opened and this 30" is more than the prior 30", effectively) similar, delicate, spicy, and very like an Alishan….but not quite.

3rd, went longer—2 minutes—still delicate, floral, light, delicious, and not-quite-Alishan! I guess this is the ‘flavor of the tea varietal’ used. Mmmm.

Somewhere 5th or 6th infusion….yes, I see the difficulty in labeling this tea. The flavor is very like a white tea in delicacy, but there is an element of depth and richness and spice that is distinctly oolong in nature, and the staying power of the tea is all oolong. This is wonderful stuff.

Preparing a 2nd series of infusions after the first one started to lose power….delicious stuff, spicy sweet. I am a fan.
….

(Sometime later) Stopped taking detailed notes, but the flavor of this one kept it pleasant right out to sweet water stage. I must have liked it because I drank 3 sessions of it in a row. Drinking it again now, a couple of days later, with some Dan Cong and Tie Guan Yin in between, and it still sings to me. Mmmm.

I let the first infusion go longer and am loving it from the first sip now.

Even the leaves are elegant and lovely as they unfurl—a rich deep green.

Preparation
205 °F / 96 °C 1 min, 0 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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