A near perfect gongfu session tonight—a little tea, a little gaiwan, tap water about 185 degrees, and many infusions of varying lengths demonstrating sweetness, spiciness, fruitiness, floral essences, over and over in different proportions. It’s been a while since my last Dan Cong session—too long!
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.
Los Angeles
