The dry leaves, twisted, fine-haired, and multi-colored (black, green, yellow, gray, in myriad shades) reveal careful attention and skill on the part of the producer, and emit a subtle perfume of hay, wildflowers, and raw sugar cane.

Brewed in my Korean-infuser cup 5g leaf to a bit less than 5oz (filtered L.A. tap) water @ 195ºF.

Gong-fu style infusions, roughly doubling each steep: 10, 15, 45 seconds, 1, 2, 4, and 8 minutes total.

What Cha’s description mirrors my own experience closely:

Pear gold liquid; creamy/biscuity/faintly floral aroma – quite subtle; initial unripe winter fruit note gives way to a complex gentle sweetness, suggesting alfalfa, honey, and melon. Faint spice (cardamom?), earth (worm casings?), and malt in the finish. Hints of pumpkin and baked citrus emerge at times. Lingering/returning sweetness is notable as well. Full bodied and relatively thick for a white tea, yet still largely clean (only the slightest glimmer of vegetal/oxidative notes, mostly restricted to the wet leaves themselves) and free of bitterness/astringency.

Interesting to see a “hand-made” tea come out of industrial/factory production – Kangaita is setting a high standard here.

195 °F / 90 °C 0 min, 15 sec 5 g 5 OZ / 147 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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