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This is a very tricky tea. It’s color suggests a very light roasting, yet early infusions tend to an almost scorched bitter taste if not prepared with a very light hand (short/dilute infusions). But handled well, it gives light, sweet liquor with a deep spiciness that does bring cinnamon to mind, deliciously and delicately. Tonight I overdid it, packing my small porcelain korean pot so tightly the lid is almost lifted off by the unfurled leaves, and at this concentration, I’m still doing hardly more than flash rinses 6 or 7 infusions into it. I think it has enough for 15 or 20 infusions so tightly packed.

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.

Location

Los Angeles

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