Excitement! A new oolong to taste. 3 gm tea, 2 min initial steep, 12 oz water 90 C. Dry leaf is dark green, tight half-snail, blue cornflower accents, nose green and spicy. Gave leaf a quick hot rinse before steep. After steep, leaf is not fully unfurled. Liquor greenish-yellow, pale and clear. Aroma like summer on the riverbank. Flavor starts lightly astringent, goes on to spicy, with palate-cleansing finish. Thumbs reserved ’til 2nd resteep.

Login or sign up to leave a comment.

Login or sign up to leave a comment.



Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.


Southern California, USA



Following These People

Moderator Tools

Mark as Spammer