Wow, I’ve been going back through my postings on tea to the the first post. There have been many, since late May last year. It’s
#TodaysTea – Spring, 2018; var. xiao zhong (small leaf); #Wuyishan, Nanping, Fujian; bud & 1-2 leaves, pinewood #smoked; 1100-1400m. Infusion: 5g in 150ml for 30-50sec.@90-95deg. C Dry leaf
Spring, 2021; var. ; Chaozhou, Phoenix Mountain, Guangdong; young leaf, semi-oxidized oolong; 600m-1200m; #TodaysTea, #今天的茶, #JīnTiāndeChá.Infusion: 3g in 150ml for 30-35sec.@95deg. C Dry Leaf Aroma: dates, cherry, biscuit;Wet