The Leaf: Multicolored, with black, brown, light-brown, tan, and red leaves throughout. Very nice but light scent much like a black tea; not too earthy like some pu-erh. It is a mix of malty and earthy tones. Most of the mass is leaf, but there are some stems present.

The Brew: The liquor is very lightly colored; a greenish brown tinge. The aroma is very unlike the dry leaf; fruity and grassy. The taste is an amplified version of the aroma with an added slightly sweet note. The flavor is much stronger on the back of the tongue, and it reminds me of standing in a greenhouse. The mouthfeel is soft while drinking, but leaves a bit of a dryness in the mouth. There is also a very long, and very light, aftertaste that has more of a nutty or roasted overtone to it. The brewed leaf scent has an even stronger impression of a greenhouse atmosphere.

I drink all of my teas cold.

195 °F / 90 °C 1 min, 0 sec 10 g 17 OZ / 500 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



I’ve been a tea drinker since I was a teenager, and have only gotten more addicted to tea as time goes on. I’m currently at a couple of liters a day.

I love all styles of tea, but as I currently live in Japan I’m checking out many of the teas available here; bancha, kukicha, and houjicha to name a few. I’m also a big fan of Assam tea, and almost all herbal teas including rooibos and mate.

My favorite way to brew tea is using a brew device from Taiwan that is marketed in the US under names like IngenuiTEA, and Perfect Teamaker. The device allows ample room for your leaves and makes cleanup quick and easy. I like the brewer so much I’m actually trying to market it in Japan.


Osaka, Japan



Following These People

Moderator Tools

Mark as Spammer