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It is not a bad tea, but it also did not win me over. It has a light to medium body and aromas of bubblegum, sunflowers, and cut grass.

The first infusion is floral and bitter with a bit of sweetness and overall reminds me of Yunnan green teas. Later ones are warmer and more grainy, savoury. There are flavours of gin, barley, and vegetable broth, among others.

[Summer 2024 harvest]

Very nice black tea with aromas of black currants, wood, and molasses. Its texture is pretty smooth and only a bit astringent. The taste reminds me of blackberry, licorice, malt, eucalyptus, and cinnamon.

This is a superb shou. While not extremely complex or aromatic, it is very tasty and has a remarkably thick, bubbly and buttery texture.

The taste is bitter, woody and earthy with notes of coffee, cocoa beans, nuts, rice, and a hint of mint.

This tea has very little of that minty character compared to other teas from this cultivar. It is also very lightly oxidized. I generally like it a lot and it reminds me of a young sheng in taste, mouthfeel, and cha qi.

Dry leaf aroma reminds me of cookies, burdock, parsnip, gingerbread, Brussel sprouts, and fresh bread. Wet leaves, on the other hand, smell like stone fruits and wood.

The taste is refreshing, savoury, vegetal, and mineral with a grapefruit bitterness, but also floral and spicy qualities. Some of the flavours are like gai lan or citrus zest. The aftertaste is cooling and protracted with hints of mint and quinine. I also like the thick and creamy mouthfeel.

The taste is bitter and citrusy, a bit like an IPA. In its strong and pleasant aroma, it brings notes of bubblegum, meat broth, bog, forest floor, and candy.

I really like the smooth and thick texture here. The taste is also very satisfying, blending vegetal, citrusy, and grainy notes with a cooling finish.

This tea now has more of the standard aged white tea character and as a result may be a bit less distinctive. Nevertheless, it is still very aromatic and sweet. It reminds me of mince pie, autumn leaf pile, wood, citrus fruits and dried fruits.

[Spring 2023 harvest]

I really like the complex aromatics of this tea as well as its bubbly mouthfeel. The cha qi is awakening as it brings a quality of presence.

Dry leaves smell perfumy with notes of spices, brownies, butter, bread crust, cherry, and flowers. After the rinse, I get hints of raspberry, wood, and petrichor, but it’s very flowery overall.

The tea is thick, warming, and mineral. Its taste is sweet, woody, and herbaceous with a peach flavour at times. There is a pungent sweet aftertaste that also bring a nectar-like flavour.

This is a very well balanced tea with a strong aftertaste. ITs aroma is floral with notes of moss, burdock, fern, and bread. First infusion tastes a lot like chicken broth of course, but the tea is also quite mineral and bitter with flavours such as green bell peppers and spinach. The aftertaste is sweet and bring a herbal hint a bit like thyme.

This Kamairicha offers quite a lot in the first few infusions. Later steeps become dominated by bitterness, but overall it is still a very enjoyable tea.

Dry leaf aroma is floral and marine with notes of shellfish and fern fiddleheads. On the other hand, wet leaves smell of chicken meat, moss, elderflower, and green peppers.

The tea has a medium body and a creamy, numbing mouthfeel. The taste of the first steep is bitter and savoury with hints of apple and zucchini flowers. Second one is more grassy and pungent, with a floral sweetness and vegetal flavours like rapini. Third infusion is lighter and more mineral. There is increased astringency as well as a mild spiciness in the background.

I find the aftertaste quite engaging as well. It is nutty and sweet with additional flavours such as brazil nuts, hemp and sunflower seeds, as well as sugarcane.