Got this one back out because I wanted something warming, but didn’t want to be up for 15 more steeps with a shu. This is such good tea. It tastes like peaches and apricots. Brewed it in the gaiwan. It is slightly bitter, and I add a little sugar to it to bring out the fruit flavors. The apricot especially lingers. Due to high oxidation, the color is amber and this is a lot like drinking a lighter black tea. I picked up some of the last ounces of this during Tea Setter’s last few days.

Steeped at 205 degrees beginning with 15 seconds, then 40, 60, 80… I’m on steep 4, and it should go for one more good steep, I think.

It’s warming enough for winter, but light enough that it works all year. This is a favorite that I wish I could always keep stocked, so I’ll have to sample several potential alternatives when these last few ounces are gone.

Flavors: Apricot, Apricot, Bitter, Bitter, Peach, Peach, Sweet, Sweet

205 °F / 96 °C 0 min, 15 sec 1 tsp 8 OZ / 236 ML

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I drink black and oolong teas — and am trying to learn a little about puerh these days. I’m in it for the taste, not the appropriated Eastern mysticism. Not so good at keeping my cupboard up to date, let alone making a tea spreadsheet. I don’t really do sipdown reviews because then I’d be judging the tea based on the dust at the bottom of the bag. I think it’s nifty that there are tens of thousands of options involving just this one plant leaf.


Southern transplant in Connecticut

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