87

Open brewed in a glass pitcher, 30sec- 40sec- 50sec

This is one of my favorite teas. I did a little session right after a tasting of a Shi Feng Dragonwell; they seemed similar in my mind and I wanted a quick and fairly direct comparison. Jury’s out on my end: This tea is tastier.

Compared to the dragonwell, it’s not as full bodied in the texture and nut flavor department but it has an umami character I’m really diggin, a little soy, a little buttered green beany. It’s also sweeter, which I am truly a sucker for. The spiciness in this green is more peppery and less mineral. It’s not quite as complex, lacking in late floral notes and with the subtle spiciness peeking out only in later infusions and as the tea cools. Overall it’s more green, more umami, more sweet upfront, less floral, less full bodied and nutty and less spicy (until it cools, at which point it becomes very delightfully spicy!)

Maybe I’m a pleb for rating a less complex but more delicious tea higher on the scale but I can’t lie to the smiley faces above the numbers. The dragonwell made me :) but this tea is really making me :D

Preparation
175 °F / 79 °C 0 min, 30 sec 5 g 6 OZ / 177 ML

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Bio

I love tea but that’s also true of most liquids. I don’t discriminate: Bagged, full leaf, coffee, beer… If it goes in a cup I’ll probably like it.

I’m a relative newbie to tea and still have a ton to learn. I have a cat who likes to knock brewed pu-erh onto the carpet. I like turtles.

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Space Coast, Florida

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