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It’s very sweet, kind of fruity. I’m still fiddling with temps, so will try to update as I find better combinations.

I initially went on suggested brewing in a previous years review of Cui Ming 2017, which had me brewing at 174. I really do not believe that works for this tea. Cui Ming translates as “Emerald Bright”, and I found it very difficult to get much color out of it at 176. I’m still working on it, but 194 had a lot tastier tea with no notes of astringency.