First try with this new tea today. They look thin and delicate compared to the Ya Bao buds I have used before. They smell of peaches and peach blossom.

2 grams of buds to 2 oz water in a small gaiwan, about 30 seconds first infusion. The tea is as promised by the scent, sweet, floral, fruity—again, notes of peach and sweet stone fruit blossom, but lighter and milder on the camphor than the Ya Bao buds. It’s closer to a silver needle, which happens to be what I was craving this morning, but didn’t have around.

A 2nd infusion, also about 30 seconds, is still very sweet, but with less of the floral and fruity notes.

Trying for a 3rd infusion, but upping the water temperature to 180 degrees, and time to 1 minutes, to see if higher temp can unlock more flavor. It does, and there is a pleasing fruitiness returning, a little tart, but overall I suspect this tea would be better brewed as a single longer infusion, to best get the fruity and floral maximized together.

Trying again, another 2 grams, but this time in a 6 oz teapot with water 170 degrees and for 5 minute infusion: this is what the tea wants, I think. Brighter floral flavors, deeper sweetness and fruitiness, the fruitiness has receded a bit, but the overall impression is better. I do think the leaves are done after this first infusion.

This is a very nice tea.

170 °F / 76 °C 5 min, 0 sec

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I’ve been drinking tea for 30 years, but only bought 2 brands of 2 different teas for most of that time. It took me almost 30 years to discover sencha, puerh, and green oolongs. Now I am making up for lost time.

I try to log most of my teas at least once, but then get lazy and stop recording, so # times logged should not be considered as a marker of how much a particular tea is drunk or enjoyed.

Also debunix on TeaForum.org and TeaChat.


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