Leaves: 1. From which vendor, farmer, source: Teamaster 2. Date of Harvest: Spring 1990 3. Elevation: Low 300-500m 4. Soil based: Rocky 5. Which area: San Hsia 6. Varietal. Luanze 7. Fired level: Medium/light 8. Bush age: young 9. Grade: 1st 10. breathing tea before brewing: 7 days
Brewing vessel, water: 1. Water source: Poland Spring 2. Aged or fresh: - 3. How you boil your water: Electric Water Boiler 4. Temp. for the first 3 steeping: Rolling boil, rinse, 1-3rd brew. 5. What kind of brewing vessel: Modern Zhuni/high fired. 180ml 6. What kind of cup to drink from: Eggshell
Brewing Parameter: Amount: 4g Rinse time: Flash Set time: 30 sec infusing time: 15 sec/40s/40s then add 30 sec Height of water pouring: chest level Hitting spots: side, till rolling leaves.
Result of the brew: Color: clear, pale yellowish amber Aroma: floral, metallic, raisins Texture: soft, powdery Mouth feel: sweet, dry fruits, dry pears, vintage pureh Effects of the brew: lingering sweetness, calming. Best brew 2rd. How many brews: 5th
Weather: Drinking time of the day: late afternoon High/low humidity: 40s% hum, low 60s temp Rainy or sunny? Cloudy. mild and cool
End notes: I like the powdery texture and the raisins and dry fruitiness of the brews. Very candy like with refine aging after taste. Leaves are small with metallic sheen, not high fire at all. Looks delicate, but powerful comparing to the size. Could be a first pick, high elevation spring 19 years ago? Just guessing. Enjoyable delights.