Very light, but undeniably sweet and rich. The light artichoke flavor often found in a well-made sencha, blended with the delicate peony flower taste. The aroma of the wet leaves is that of an unroasted Tung Ting: a flowery green. As it progresses, the Tung Ting light caramel flavor begins to assert itself and the other flavors fade away.

Infusion 1 was just a rinse. Too light to discern any real flavor. Number two had the surprising Japanese tea aroma mixed with the flowery one. Three was the best, filling the mouth with the flowers of the mountain. Four maintains the body and the flowery taste, but the Sencha qualities had fled; much more like a light roast Tung Ting. Five begins to lose its nuances, although it does still have the carmel flavor. Six I brewed at four minutes and you can still taste the mountains. As it was clear that the flavor was almost gone I tried brewing a Seventh infusion for 7 minutes: surprisingly there was not a hint of astringency, only a very mild hint of a flowering mountainside in the distance.

200 °F / 93 °C 1 min, 15 sec

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A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.


Burlington, VT

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