This tea rewards attention with a complex layering and swirling of the mild roastedness and floral tastes. Leaves are tightly rolled. One teaspoon+ in a 175ml dragon egg pot (the leaves will eventually expand to pack that pot). Heat the pot first and sniff the vanilla aroma from the hot dry leaves. Now water 180-185º. After rinse, I let the first infusion go for 45-50 seconds to give the leaves time to unfold. Spice and bright flowers in the first infusion. Leaves still tight. Second infusion 30 seconds. A nutty creaminess starts to emerge and appears to float between toasty spice and floral tastes. Still bright but maybe slightly sweet vanilla-almond. Am I dreaming? Sniff the empty cup for a pleasantly pungent herbal aroma clinging to the bottom — sassafras? Long lasting tea; even the last cups, steeped more than two minutes, are sweet. The finished leaves reveal the quality of the tea’s making by hand — whole leaves with stems still intact. Teaddict gives alternate steep times, which should be tried. But even my longer times yield no bitterness. There’s a lot to appreciate here.

185 °F / 85 °C 0 min, 45 sec

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A dedicated tea drinker, I focus on teas from China and Taiwan. I favor oolongs and puerhs but also enjoy green teas.



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