Filtered Santa Monica tap water just off the boil throughout. Poured from a pear-shaped purple clay tea-pot into a glass cha hai, and served in a porcelain (“peony”) cup.
6 infusions (20sec, 20sec, 40 sec, 1min, 2min, 4min) Jasmine to pale gold liquor; mild grassy/floral aroma; grass/wildflowers/weeds on the palate leading into a medium-dry, not quite dusty finish. Roast/fermentation are mellow. Low bitterness; Medium thick mouthfeel.
My personal tastes lean towards more robust expressions, but there are no glaring faults from this leaf material if one prefers a mild, low roast oolong.
Preparation
205 °F / 96 °C
0 min, 30 sec
8 g
6 OZ / 180 ML
