drank Eagle Nest by Zhi Tea
211 tasting notes

My first time with this particular tea, so I used a glass gaiwan, wanting to see and interact with it as much as possible. I especially loved the balsamic herbaceous notes arising through the malt of the first steep. Some muscatel emerged in the second brewing, making Zhi’s comparison to a second flush Darj seem right-on. Sweet aromas linger in the empty cup. The liquor is a sparkling rosy-amber and very pretty to behold, as well.

This is my second encounter with one of Indulgashinna Estate’s organic marvels … the first having been with the long, thin, pouchong-ish twists sold as “Blink Bonnie” or “Arjuna.” Sampling more of Sri Lanka’s better picks leads to the realization that the country has ample variety in terroir, altitude, environs and processing methods … so much more than formerly came to mind at the name ‘Ceylon.’

1.5 tsp/3oz water. Four steepings: 30s, 1m, 2m, 3m

190 °F / 87 °C 0 min, 30 sec

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.


Southern California, USA



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