The Leaf: The dry tea, beautiful curls of tiny tips, has a surprisingly fresh aroma. After enjoying 3 good steeps, a close look at the wet leaves revealed that a bud, or a bud and one small leaf, were picked to make the tea.

The Liquor: Round, malty flavor enlivened by subtle notes of black pepper. Smooth, full body with nuances of baked yams and damp wood. Clean finish with a delicate dryness. I added soy milk to the latter half of one cup, with a squirt of agave, and the tea flavor came through nicely, bringing it’s stimulating, spicy element along.

205 °F / 96 °C 3 min, 15 sec

I LOVE (and miss) Norbu (from my stash)

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I LOVE (and miss) Norbu (from my stash)

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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



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