So I brewed up about 7g in a 100ml gaiwan at about 210f. I rinsed twice. A nice looking dark liquor. The wet leaf gives the traditional ripe smells…no fishiness at all with the barnyard scent that we all love. This tea has a rosemary/sage smell on the wet leaf as well as in the taste. I feel this tea definitely needs some age as it needs to mellow out a bit more but hey its a young ripe and what you would expect. I think this is a decent ripe with gong ting grade leaves but doesn’t brew out too fast as you would think. It holds up well and gave a decent amount of steeps. I can’t really give my opinion of this tea as it is just a baby and hasn’t grown into a mature tea that can handle my criticism. But overall I would say this will be a good tea in a couple/few years. Cheap little cake thats worth a bit of the shelf in the storage space.

Boiling 0 min, 15 sec 7 g 3 OZ / 100 ML

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Tea is my offering to the muses. Fuel for song. I like Oolongs, Blacks, Shou and Sheng Pu’erh. Each were a “gateway drug” that led to the latter in that same order. I fear becoming an obsessed brew fiend though I think that I have possibly crossed that line after trying my first Pu’erh. I don’t pretend to be a knower of all things tea but hope to learn more everyday….so please feel free to share as it would be much appreciated.


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