Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

The dry leaf aroma immediately brings to mind alfalfa/hay – the leaves themselves are uniformly fine, wiry, with faint touches of gold.

8 infusions from 10 to 120 seconds: Tawny liquor; potent alfalfa/hay aromatics (especially with the first infusion); deep rich flavor, malty with clean grassy cane notes – medium-sweet, slightly toasty finish; medium-bodied, lightly tannic, moderately energizing. Flavor tapers fairly quickly after the 4th or 5th infusion.

Another good daily drinker with unique processing contributing to a subtle but unusual aroma/flavor.

205 °F / 96 °C 0 min, 15 sec 3 tsp 3 OZ / 100 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



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…


North Hollywood

Following These People

Moderator Tools

Mark as Spammer