Overall, this is a good tea with nice woody flavors, roasted nuts, and only hints of sweetness; this is mostly a savory tea. It starts off very mild in flavor with the 1st infusion and gets better from there. There’s a medium robustness in the tea with a good viscosity. I also got a lot of steeps out of this.

It’s a decent enough black tea, which is not quite in my preferred flavor profile, but won’t say No, if offered. The cha qi in this tea is pretty darn good.

I tried this GF style. (I’ll try this via WP’s recommended Western brew style later then update this review.)
Tea: 5.04g
Wash: No
Water: 150 ml
temps: ~195

1) 15 seconds @ 194F – Liquid is medium gold amber and gives off a faint woody smell. The wet leaves give off high notes of fruit and low notes of roasted / herbal scents. The flavor starts off with roasted nuts & camphor — there’s the mild sweetness of nuts; then a mild creamy aftertaste with hints of tobacco. It has a mild viscosity that coats the roof of my mouth but not my tongue with a very long finish

2) 30 seconds @ 196 — This is a much better infusion. The liquid is reddish amber with smells of wood, camphor/eucalyptus. The wet leaf has nigh notes of cocoa and low notes of roasted nuts, bittersweet chocolate.
On drinking it, I taste nuts on the tip of my tongue followed by cocoa, mild camphor/eucalyptus and wood. My tongue dried instantly; there’s a mild cha qi hitting my head.

3) 45 sec @ 193 deg. The tea is definitely getting a much darker red and I smell more camphor from the liquid, but the scent of the wet leaves hasn’t.
It still tastes of nuts, wood, and cocoa nibs. The flavors are becoming more robust and I can taste malty flavors. Viscosity has increased and the astringency has hit my tongue! Cha qi in the head has increased too.

4) 60 seconds @ 195 — The color is slightly less than the #3 steep. The liquid definitely has a camphor/eucalyptus scent, but the leaf now has high notes of brown sugar.
The flavor profile is changing slightly too — nuts, wood, and now resin.

5) 75 seconds – @ 200F — This is interesting. The liquid has gotten darker by increasing the temperature of the water, but the flavors haven’t really changed….they’re starting to actually got less intense

6) 1min30sec @ 200F — The liquid is still an amber red, and the flavors are still there, although lessening to a degree. There’s a hint of things starting to wash out at this point, but I might be able to get a few more steeps out of it.

Flavors: Camphor, Cream, Eucalyptus, Roasted Nuts

195 °F / 90 °C 0 min, 15 sec 5 g 150 OZ / 4436 ML

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General: A crafty geek girl who has a love for tea, cats, writing, books, as well as learning a multitude of post-apocalyptic skills…just in case.

Tea: I’ve been drinking tea all my life. My grandfather was half-Chinese, but I was always too lazy to brew anything other than Western style. In the past 5 years I’ve been changing that; trying to develop my tea-tasting chops and still a lot to learn! I prefer oolongs, blacks, and greens (in that order), and I’m trying to expand my knowledge of tea from all over the world (and not just China & Japan). I do tend to stay away from herbal tisanes or overly flavored teas as I find them much too sweet and overpowering.

My ratings explained.
90-100: Exceptional tea. The tea I want with me on that desert island. It is the tea I’ll take time to relish and enjoy.

80-89: Very Good Tea. It fits my flavor profile and I enjoy drinking it.

70-79: Good. I like it, but might not be one I reach for on a regular basis..

60-69: Solid. Better than average, and something I’ll grab when I need to “run-out-the-door” and can’t take time to really appreciate the tea I’m drinking.

50-59: Decent/Average. Not my preferred flavor profile or something I won’t purposefully go out to buy. It might lack that “Something” in its aroma/flavor/mouthfeel/finish.

40-49: Below average. I don’t really care for this tea and likely won’t have it again.

39 and lower: Gross. Didn’t finish it or refused to drink anymore.


San Francisco Bay Area



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