190, 1 tsp, gongfu. 30 second rinse followed by 30 second steeps. As far as greener oolongs go, it reminds me a lot of Jin Xuan, more so than Golden Turtle, which was extremely floral. This tea is floral but not overpoweringly so, with a delicate fruitiness and buttery mouth feel. I lost count how many infusions I’ve done, but you can really steep the hell out of this tea. I like it.
For many years I drank cheap asian market-bought oolongs because I really didn’t know what was out there. For the last year or so I’ve been educating myself and making a foray into better quality teas. During the course of my journey I have fallen hard down the puerh rabbit hole – it started with young sheng, but now there’s another even deeper hole in the aged category, and I may be careening down this particular rabbit hole forever. I do still find time for aged oolong, a good wuyi yancha, and the occasional aged white.
I stopped rating teas awhile ago. I guess the numbers stopping meaning anything after awhile. For a long time I was pretty good about keeping my cupboard up to date and reviewing teas, mostly to help me keep track and remember what I like. I’ve gotten lazy about that for the last several months.
The tea addiction has also spawned a new addiction to throwing pottery, and I have become mildly obsessed with making tea cups, shibos, and teapots.
Southestern USA
