This is the 2017 spring harvest. On smelling the dry leaves, I noticed honey, sweet potato and some pastry or baked sweets. The aroma of the brewed tea was more honey, malt as a sturdy foundation and a sense of richness. The sipped tea is smooth, malty, sweet with Demerara or coconut sugar, with a background note of sweet potato. It’s complex but not too challenging. Just delicious. The brown, carmelized sugar character was what made this tea special to me and it is one I’ll want to keep on hand.

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My first tea love was the oolong served at Chinese restaurants when I was growing up in Houston. In 2015 I started exploring tea for real and it has become an obsession.

Favorites: Chinese green tea, most oolongs except dark roasted tieguanyin, and sheng. On a quest to find my favorite black tea.

Also, I am known to bumble into landmines by answering rhetorical questions. :)


Minneapolis, MN

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