Spring 2024. 3-stage filtered L.A. water just off the boil into my white/brown “turned” Jingdezhen gaiwan, then into a Pyrex measuring cup, then a (mino yunomi) porcelain cup.
Infusions at 1min, 20s, 30s, 45s, and 1min.
Pale arylide yellow liquor.
Nutty, slightly savory, fully baked aroma with a hint of char around the edges (which is much more prominent in the wet leaves).
Rich, round, mellow flavor – chestnuts, walnuts, and taro. Moderate roast. Initial infusions are slightly sweeter. Medium-dry finish. Low astringency. A whisper of smoke which grows more complex and subtle as the session progresses. Superb balance.
Excellent traditional roast Taiwanese TGY with high quality leaves.
Preparation
205 °F / 96 °C
0 min, 15 sec
7 g
5 OZ / 140 ML
