The Leaf: Very long, curled and mostly unbroken brownish to grey brown. When brewed they turn a slightly more greyish green color and unfurl only slightly for the first brew.

The Brew: The aroma is light and sweet, but not easy to detect. The taste is also very light but has a tannin quality much like red wine and is slightly bitter. The liquor is pale yellowish brown.

Note: I brewed this tea at a very skewed ratio weight-wise. The package of leaves was only 7 grams, but resulted in roughly 4 tsp by volume. Normally, the ratio I use for any tea I make is 1tsp/250ml.

I drink all of my teas cold.

Flavors: Grapes, Tannin

185 °F / 85 °C 2 min, 0 sec 4 tsp 27 OZ / 800 ML

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I’ve been a tea drinker since I was a teenager, and have only gotten more addicted to tea as time goes on. I’m currently at a couple of liters a day.

I love all styles of tea, but as I currently live in Japan I’m checking out many of the teas available here; bancha, kukicha, and houjicha to name a few. I’m also a big fan of Assam tea, and almost all herbal teas including rooibos and mate.

My favorite way to brew tea is using a brew device from Taiwan that is marketed in the US under names like IngenuiTEA, and Perfect Teamaker. The device allows ample room for your leaves and makes cleanup quick and easy. I like the brewer so much I’m actually trying to market it in Japan.


Osaka, Japan



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