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I prepared this one with 3 grams of tea and about 60mL of 205°F/96°C tap water, in a small unglazed porcelain pot. First infusions (about 1 minute) are very strongly floral, sweet, and delicate; the second one brings out a bit more spiciness; the middle infusions nicely balance a rich caramel sweetness, fresh summer hay, and a peppery spiciness, but if they go just a bit too long, some astringency and even bitterness comes out. Later infusions again fade to sweet water—with this tea to water ratio, the 5th and 6th are already stretching to 2-3 minutes, and by 7 and 8 it’s at least 5 minutes.

It reminds me very strongly of another new tea from Norbu, a “White Oolong” also from Taiwan. I believe it is a different tea varietal, but they do quite remind me of each other. A comparative tasting of both is in order…..but in the meantime, this is a very lovely 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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