Spring 2021 batch.

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.

Pure gold, large, straight, fuzzy leaves (buds?) – dry, it has a mild yet distinctive aroma. Hints of hay, beeswax, pencil shavings, and nectarine.

Butterscotch to hazy sunrise gradient in the glass.

Infused, gentle sweet aromatics suggest yam, light malt, and apricot. Low floral/spice (saffron?) notes as well.

Distinctive yet subtle flavor profile with hints of summer fruit, johnny cakes, and chestnut. Long quiet finish has a faint cocoa quality. Deep and smooth.

Notably rich mouth-feel, medium-thick, with very low bitterness throughout.

Subsequent to my purchase, I’ve read that this variety is endangered. While the vendor describes the source as a “plantation” (suggesting cultivated rather than wild plants), I’d want to know more about the tea’s conservation status before making future purchases.

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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