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Since Yunomi is offering extra points for reviews right now, I figured I’d dig into my recent order, even though my original plan was to sip down a few other teas before getting into it. As a bonus, I ordered a sample size of this one, which was only 2g, so this is a sipdown.

I’m really into trying new and unusual things, so I knew I had to give this a shot when I saw it. This tea really is unique – I’ve never smelled or tasted a tea that’s even remotely similar to this one.

I followed the steeping directions to the letter – 350ml of boiling water for 4 minutes.

Smell of the liquor distinctly reminds me of zongzi (sticky rice dumplings) with pork and shitake mushroom. It’s a very complex smell, that combines the filling ingredients with soy sauce, sticky rice and bamboo leaf.

On the palate, it’s a bit sour (but not nearly as sour as expected) and intensely savoury. The flavour is well reflected in the smell – shitake mushrooms, pork, soy sauce, umami, bamboo. Very broth like. This has a long finish with mushrooms and soy sauce lingering at the back of the mouth.

One of the recommended methods of prep is to use the tea to make rice porridge. I can definitely see how that would be delicious and a fantastic use of these flavours. I could see using this tea to make congee with dried shredded pork and preserved duck egg.

Drinking this feels more like a meal than a beverage. It tastes and feels like soup, and it’s making me crave my grandma’s cooking pretty badly.

I accidentally took a five hour nap after mu first cup, so I’m going to hang on to my leaves and have something else before I continue steeping these.

I don’t think I would reach for this tea very often, but it’s delicious and unique and I would recommend trying a sample.