Today's tea: Wu Liang Hong Mao, Yunnan province

 5g/100ml, 200F for 20 seconds, +10 seconds additional steeps. 

Jade described this as "somewhat" of a typical Yunnan black tea. 

Lovely rich tea aroma on opening the packet, with sweetish caramel notes. In the cup it was dark tea color, like you'd expect. Not at all bitter, slightly floral with a hint of natural sweetness. Stayed robust through three cups. (If I drink more, I may not sleep tonight.) 

2020 is out of stock at Yunnan Sourcing. https://yunnansourcing.us/products/wu-liang-hong-mao-feng-yunnan-black-tea?_pos=1&_sid=d988fdff3&_ss=r&variant=34277333205037

It made me realize we Westerners have been drinking black tea ALL WRONG, dumping boiling water on not enough leaves, stewing them in the pot until they're cooked and bitter, and then drowning them in milk and sugar to overcorrect. Though personally, I've never liked milk tea and I stopped sweetening it some time in my 20s because I figured I didn't need the sugar. Still, I would brew it too hot and steep it to near ink - and drink it that way. Per Jade's instructions, I'm using a much higher ratio of leaf to water and steeping at lower temperatures for shorter periods. It really makes a difference in the flavor profile. (I may try my Assam or Darjeeling at 190 F and a shorter steep next time I reach for them.)

I hit on a thank you gift for Jade: she is a cat lover and posted a picture of her new tea pet, so these Maneki Neko tea cannisters should appeal to her. I got one in white and one in gold. (Shhh, don't tell!)