87

Not bad, but there are better Wuyi teas from YS….
Nose; peaches, roasted grain, alfalfa, light cardamon, light floral, toasty.
Palate; a bit watery ( I tried a few different temps. and times, etc. and this characteristic was still there ), light peach, wheat toast, cardamon, limestone, delicate — similar to Rou Gui.

Preparation
195 °F / 90 °C 0 min, 15 sec

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Drinking tea is fairly new, but have had good wines for many years, so that is my perspective…
I generally brew in small ( under 200 cc and often under 100 cc ) pots either Japanese Tokoname or Chinese Yixing. I vary my steeping times a lot before I decide on tasting notes — I take a sort of experimental approach, gong fu one time, western short steeping another, vary the water temp, etc. to see what the tea will offer. Also, I will take notes on different days since what one brings to a cup one day will not be the same the next. I rate teas somewhat the same way as I rate wines, with over 90 being excellent, and over 95 being truly remarkable — even once in a lifetime. Over 85 very good, over 80 good.

Location

USA

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