Scent reminds me of a fish paste that we used in one of my undergrad food chemistry classes. I was the only one in class that actually liked the stuff.

I did a 10 second steep, dumped that water, then steeped for 5 minutes. Taste has an edge of that fish paste to it, but not in a bad way. It’s rich and thick, slighty vegetal and dirt-esque. Definitely umami. I think it’d be really good to brew some up and use it for the water to cook rice in, as a side to a real savory/spicy dish. Might have to try that sometime!

Boiling 5 min, 0 sec

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My love of tea started in 2001, whilst in an internship in London, England. I shared an office with a lovely man who would make me a cup of tea every morning without asking me if I even wanted it. I drink my tea neat now, because I’ve yet to find the sugar/milk combination that lives up to Pablo’s.

I drink any and all kinds of tea, and love trying new brands/varieties/flavors.


Lexington, Kentucky

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