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The leaves are curly green twists, with a rich sweet scent, and hints of chocolate

2.3 grams of tea in a small porcelain gaiwan with about 70 mL water, filtered tap water at about 195 degrees

first infusion, 30 seconds
pale yellow liquor, sweet, rich, warm summer meadow, grass just turning golden with caramel sweetness, with just a hint of a more astringent vegetal grassiness that adds interest without being at all unpleasant

2nd infusion, 20 seconds
this time the vegetal/grassy flavors are stronger, a bit in front of the golden meadow.

3rd infusion, 45-60 seconds (lost track of time a bit)
this is the moment the tea should bite back with bitterness if it were so inclined, but it is only a little sharper and more insistently green-like, yet still that clearly oolong backdrop that is so surprising in this Japanese tea.

4th infusion, 1 minute
Ok, a teeny bit of astringent bite-back. Teeny. Bit. But still the vegetal/golden warm meadow is stronger in the overall impression, with some astringent aftertaste.

Several more warm delicious infusions, astringency fading again.

I’m now on the 8th or 9th infusion, and out to 4 minutes, and we’re at sweet water. But that was a lot of tea from just a few leaves.

Preparation
195 °F / 90 °C 0 min, 30 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.

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Los Angeles

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