Dry tea has peach pieces, a so-so aroma, and yes — a goodly number of buds. Steeped 1.5 tsp in 8 oz at 180F for 1:15 min. I tasted it at 1 min — any longer and it would have been too bitter. Yikes! Really blah flavor; dumped first cup. Resteep went 5 min without bitterness, but there was obvious staleness in both aroma and flavor, I have to say. No more tea swaps in mid-Summer, I guess. This tea shipped to me in weather so hot that the truck probably exceeds 130F for hours on end. It’s a doggone chicken-fried shame!

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