The Leaf: Very dark with a mix of both curled and semi-flat leaves. sizes of the broken leaves range from a few degrees above fannings to almost whole intact leaves; quarters and halves. there is a small percentage of stems also present. The scent is fairly strong and bright, with apparent maltiness; nice but flat.

The Brew: The liquor is a nice golden brown, clear, and with very little leaf hair. The aroma is not unlike the scent of the leaves, bright and slightly malty. There is almost an herbal undertone to it as well, but I can’t quite place it. The taste is bright and fairly dry. There is a slight sweetness, but mostly I get brisk, slightly malty, and bitter or sour flavors; almost that of a lemon. The mouthfeel is quite dry leaving a slight feeling on the tongue for a while. The flavor and aroma reminds me most of a Ceylon tea, perhaps Kandy.

I drink all of my teas cold.

Flavors: Malt

205 °F / 96 °C 2 min, 0 sec 7 g 34 OZ / 1000 ML

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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



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