Had this one stored away for years as well – probably not fair to rate, but I still quite enjoyed it:

While heating water I admire the tippy, delicate, uniformly rolled, black silver-tinged needles. I have to look up FBOPF, and emerge from the rabbit hole of tea grades and lowland Ceylon history only as my timer tells me it’s time to remove the unglazed infuser from my cup.

Very low earthy aroma, but any notes of raw sugar, black currant, or citrus have disappeared probably due to the age of the tea. There is little of olfactory note remaining.

The flavor on the other hand is “deep” indeed, emerging slowly from an abyss to overtake the palate – a woodsy, astringent, distinctive profile that is quite brisk (almost biting) with an extended drying finish (albeit with a vague lingering bittersweet note for balance in the aftertaste). Impressed with the continued pungency of this tea (without excessive bitterness) despite its age – though I believe Paharatha (low grown) ceylon is known for this quality rather than subtlety or complexity?

Nicely revitalizing on a work day when what I really need is a nap.

200 °F / 93 °C 5 min, 0 sec 1 tsp 6 OZ / 177 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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