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Drinking a new hongcha hybrid generously shared with me by Jason Chang of L.A. Tea Club when we met for a group tasting event in Santa Monica last week. Thick, oily, concentrated fragrance that reminds me of a cross between Taiwan Red Jade # 18 and Baihao oolong (a.k.a. Dongfang Meiren -- Oriental B...

Been drinking this 1990 aged TGY, traditionally processed and charcoal roasted. Started session in early PM and it has lasted many, many steepings (still enjoying it while writing this at 1:10AM)...what a lovely, lovely well-aged and processed TGY. Wonderful chaqi. A kind and generous gift from Zhou...

@Victoria Parameter: Don't hesitate to use lots of leaves even if it makes the expanded leaves to bulge up that you can't close the pot's/gaiwan's lid. (I didn't measure it with a scale -- I just eyeballed it). Boiling water 99-100'C, steep time to your personal taste -- try different steeping time....

pic of the 1980's traditional Baozhong mentioned above, shot yesterday evening during tea session.

Enjoying a 1980s Baozhong, a gift from LA club member Andrew Harto, at our last tasting. A very clean aged baozhong with notes of plum and some smokiness I’ve found in pu’er. Thank you Andrew I’ll savor this one. You're welcome, Victoria! I hope you also like the way that tea makes you feel physica...