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107 tasting notes

The first time I had this tea, I drank it gongfu style side by side with Qilan Fire. I have since had the opportunity to brew both of these teas using my preferred oolong method, which is in my yixing pot. My pot is quite large, nearly 300ml, so I brew for a longer time using only 3g of leaf. So I let this one steep for 3 minutes, and I have to say that I am completely in love with this tea. I was quite fond of it before, but now we’re talking about a serious, deep and abiding forever kind of love. A love I haven’t experienced since my first Tie Guan Yin. That’s really all I have to say. Other than a big thank you to Paul and to the wonderful tea master/alchemist who created these magical leaves.

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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.