What I enjoy about this tea is its body. Aroma-wise, it’s not the headiest (at least at age 3), though the wet leaf smells a lot like a Taiwanese oolong in its latter, more vegetal steeps. There’s no smoke and very little bitterness or astringency. It seems to need to be pushed a little. But around the third steeping, it begins rolling around on the tongue like cream, and clings to the back of the mouth, a tiny bit of camphor, a little spice and pancake batter.

Flavors: Cake, Cream, Orchid, Vegetal

200 °F / 93 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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Interests: whites, Chinese (for the moment) greens, dancong oolongs, sheng puer

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