Spring 2021 batch.

Black and gold leaves smell of alfalfa.

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Alloy orange liquor. Very mild aroma brings to mind hay, corn, and oats.
Sweet on the palate, suggesting apricot and almonds, grain, and a hint of licorice root. The earthy/grassy flavors dominate the finish with hints of baked clay and chestnut.
Reasonable longevity, but the flavor becomes drab after several infusions and it can’t be pushed with lengthy infusions or it just turns bitter without retaining much character.

Pleasant, warming, smooth dian hong – enjoyable but one I wouldn’t seek out again.

205 °F / 96 °C 0 min, 15 sec 8 g 5 OZ / 150 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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