Received as a generous sample from the proprietor.

Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup.

8 infusions (no wash), most around 45 seconds – the first was my favorite:

Saffron to Fulvous liquor; Biscuity/faintly-floral aroma with notes of hay and popcorn; Very low roast grain on the palate with meringue/custard and rice pudding elements as well. Medium finish with residual honey, fleeting malt, and faint apricot notes. Longer infusions/higher temperatures seem to flatten out (or better integrate, if I’m being generous) the flavors – although I also get a faint vegetal note suggesting weakly stewed morning glory or water spinach along with a hint of corn when the tea is pushed. Medium-light bodied; Good longevity.

Reminds me of the bug-bitten oolongs I’ve sampled from Taiwan, with similar levels of oxidation and roast (modest but perceptible). An enjoyable not-quite-medium roast tea, fairly responsive to infusion time/temperature, though not finnicky to brew.

205 °F / 96 °C 0 min, 45 sec 5 g 5 OZ / 147 ML

This one was sooo yummy to me :D

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This one was sooo yummy to me :D

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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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