The leaves are really neat to look at, dry they’re a dark grey colour and loosely twisted – they’re also very big, which makes judging how much leaf to put in a bit difficult. When they’re steeping the leaves turn green but with reddish-brown spots, almost like the tea is rusting. Of course I know this is caused by the partial fermentation but it looks quite neat. The brew is fairly light, the colour of pale amber when I did the first steep at 4 minutes.

This tea goes surprisingly well with leftover chinese food – or maybe not so surprising considering the origins of this tea. It’s seems to make the tea taste particularly light and fruity, like peach maybe.

200 °F / 93 °C 4 min, 0 sec

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I’m a university student in her twenties who’s currently working her way toward a Bachelor of Natural Resource Science degree. I love both science and science-fiction and I’m a history nut on top of that. Maybe I should just call myself a nerd and leave it there. ;)

I’ve been drinking tea since I was young but it’s only in the past couple years that I’ve become interested in the good-quality stuff.


British-Columbia, Canada

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