Very complex fragrance. Cardamom and rosewood, sweet cream and something else my nose still can’t quite figure out yet. No bitterness or astringency on the tongue. Flash steeps followed by longer soaks because this one is surprisingly leggy for a relatively lighter roast yancha. Boiling water throughout. A few steeps in and a soft and creamy sweetness lingers along with that mineral hit I so enjoy. Tastes very much like a formosa and a yancha had a child.

Flavors: Cardamon, Cinnamon, Coriander, Cream, Green Wood, Mineral, Nutmeg, Orchids, Sweet

Preparation
Boiling 0 min, 15 sec 8 g 4 OZ / 130 ML

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To paraphrase a half-remembered comment I read once on someone’s blog post:

“With all the tea I drink I don’t know where I am most of the time.”

Wuyishan and High Mountain oolongs. Matcha and aged whites. Sheng and shou. Also, bubble tea and rose tisane. Nothing ‘dank.’

My tea brewing methods are flighty and deeply idiosyncratic.

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