Thanks ashmanra for sending me some of this to try! It sounded sooooo good in everyone’s reviews, and it is from one of my favorite regions!

The first thing that came to mind was how it’s more sweet and subtle than Hao Ya A, but still packs a punch. Very rich. More like a languorous richness vs. Hao Ya A’s laserbeam POW! I wouldn’t call it smoky…it’s less smoky than the lightly smoky Queen Catherine. It’s more roasty but it has this – not lemony but this very sweet fruity highlight at the end of the sip? Really, really good. I would purchase this in LESS than a heartbeat! :) I’m CRAZY for it!

Many, many, many, many thanks ONCE AGAIN to ashmanra, who has introduced me to SO MANY of my favorite teas!!! xoxoxoxoxoxoxoxo Rat Lunch 4ever!!!!!

200 °F / 93 °C 3 min, 0 sec

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I love to cook, bake, read, paint, knit, do needlework, and garden. I need my coffee, but I LOVE my tea. I work at an Art School, and attend a large public university doing post-bac work (my BA is in English). I’m interested in the liminal spaces between art and craft, the academic and the practical, the individual and community, and the old and the new. I’m currently exploring these ideas through the disciplines of education, literature, history, and psychology.

I enjoy writing tasting notes, but have decided not to numerically rate teas as of 9/14/10. For an explanation, see my looooong tasting note about Mountain Malt from the Simple Leaf.

My favorites:
Chinese black teas
A good “milk and sugar” English style black
Earl Grey (classic, and in all variations!)
Vanilla teas (classic, and in all variations!)
Jasmine, Rose, Violet and other froofy, flowery teas!
An Occasional Oolong
Flavored Rooibos
Herbal Tisanes


Collingswood, NJ



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