Brewed in a ceramic Korean infuser cup using filtered L.A. tap water, just off the boil.

Sienna liquor emits a pleasant bouquet of muscatel, peach, and berry syrup. Fruity and floral on the palate, almost sweet, with hints of loam and cocoa in the finish. Medium bodied with restrained tannins offering only mild astringency; I might steep this for an additional minute if I was seeking a more “brisk” extraction.

The wet leaves have hints of purple, and smell faintly vegetal.

A 5 minute second steep is a bit lighter and more one-note, but by no means bland.

An 8-10 minute final infusion is lighter and sweeter still.

Well unified, with an above-average aroma, this is a pleasant afternoon tea and a reasonable value. This would also be an excellent choice iced or as the base for a kombucha.

Boiling 3 min, 0 sec 3 g 6 OZ / 177 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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