82

This one was surprisingly just above average for me. A smooth and tasty cup to be sure, but I’ve had better Yunnan and Fujian teas than this one. The leaves are huge with quite a few golden tips. It has a nice dose of cacao and maltiness in the flavor with a lingering bit of honey on the palate. It is definitely quite smooth and I’ve enjoyed drinking it, but nothing makes it really stand out for me from any other high quality Chinese black tea. I would say the most exceptional thing about this leaf is that it stands up to quite a few brewings. I was still getting a lovely mild tea flavor even on a fourth brew.

Preparation
Boiling 4 min, 0 sec

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.

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