I’ve had this tea for awhile, so I finally decided to start digging in. The leaf is a dark green with nice vivid hue. I can pick up scents of rough greens, kale, seaweed, and a sweet nutty undertone. I warmed my gaiwan and dumped the large spindly leaves inside. The scent opens into some green bean with an odd strawberry (?). The strawberry tone is a bit sour, and it is muddled by some kale and crème. I washed the leaves once and prepared for brewing. The taste is very grassy along with some slight sweetness. The body is sharp and thick with a light lily floral tone. The aftertaste is sweet, but it does come off as strange. This tea is a peculiar degree of grassy and sweet. I’m not sure what to say about it, but it is unique.


Flavors: Floral, Grass, Green, Kale, Nutty, Seaweed, Strawberry, Sweet

190 °F / 87 °C 0 min, 15 sec 3 g 2 OZ / 50 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

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I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
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I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


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