A regular in my rotation. I break up the large pieces at the beginning of the week. My ratio is 1g/15ml and I rinse with just off boiling for 20sec. The smell of the wet leaves in the pot is very good. Sometimes I drink half the rinse. The drink is a clear, amber color and starts soft in contrast to the pungent aroma. The taste deepens towards the aroma in first five infusions but never tips over to roundness. Instead I get 苦乾 if I oversteep. “Objectively”, there isn’t anything after 10 infusions, but I go for 15 out of this tea. The first six are dynamic and then things calm down and become sweet. The leaf smell goes between sweet camphor/old wood, raisins/nuts, lots of other things too. Whatever. It’s amazing.

I react well to this tea and feel alert, grounded, and calm. On an empty stomach that alertness quickly becomes energy hard for me to control and things turn into a blur. Better to avoid that and always eat so we can work together. The last four infusions are soothing – they reinforce the earlier experience and I rehydrate. I always feel like it was a pretty good day’s work and am worn out just right.

Preparation
205 °F / 96 °C

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they/he pronouns.

Turmeric is my favorite herb. The dry powder smells round and spicy. When used, it can change from astringency to sweetness when cooked long enough. The color tints whatever it touches.

My teas don’t have to be like that, but the interpretation of bitter as sweetness has powerful, lasting effects. It is what motivates me to explore and expand my palate.

I love Taiwan oolong. Aged stuff seems to be better for me, and I am exploring ripe puerh. As can be surmised, I like to push teas though sometimes, the tea ends up pushing me. Seven or eight entries per tea depending on aging and how much I have.

Location

Los Angeles County

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