About 2-3g in an 90ml gaiwan with 75-80C water for short 20-30s steeps.

Quite tricky to steep this – it seems a bit of a fussy tea, and a smidge too much leaf or too-hot water brings out way too much astringency for me. But when I hit on the right combination, it’s worth the trial and error: pleasantly sweet, fine-bean-vegetal, a little lemon, and white grape flesh, with a smooth buttery mouthfeel.

Flavors: Lemon, Vegetal, White Grapes

170 °F / 76 °C 0 min, 15 sec 2 g 3 OZ / 90 ML

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The argument had raged for months and years; he would say something hurtful and cruel, and then I would shoot back a likewise response. The good cups and a beautiful clay teapot were in shards all over the kitchen floor; tomato ketchup dripped from the balustrades, and the cat, named in honour of the great Richard ‘Kinky’ Friedman, was making a mew of distaste. And so, after wrestling with the mathematics of it for many, many sleepless nights, I realised that no-one would, in fact, be able to qualify or quantify the difference between an 87-rated tea and an 86, so I stopped rating tea.



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