Winter 2019 harvest.

Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup.

5 infusions (10, 20, 30, 40, 60 seconds) – flax/pale straw liquor; moderate roast, faint grain, wildflowers and grass in the nose; mild creamy flavor with hints of vanilla, corn silk, and a subtle floral presence. Faint residual sweetness hints at toasted rice or waffle batter. Clean, medium-thick mouth-feel. No bitterness. Linear flavor progression from palate entry to finish and largely from steep to steep (although 30 – 40 seconds seems to be the sweet spot here).

Refreshing, mild, medium-roast oolong that would likely do well iced – while well crafted, it lacks the complexity that you can find in some high grown or mainland varieties (I wouldn’t normally dwell on these sorts of comparisons, but the hubristic name suggesting the highest rank of nobility seems an open invitation to criticism).

205 °F / 96 °C 0 min, 45 sec 8 g 6 OZ / 180 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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