I usually buy Halmari single estate CTC or perhaps an Irish/Scottish breakfast blend, but I went ahead and picked up a big bag of this stuff when my go-to was unavailable. The tea has weaker aroma and flavor by comparison, but brews up nice and strong. For chai, I don’t think I can tell the difference, and when adding a drop of cream to a cup, the lack of specific character isn’t missed as much as I anticipated. My only real concern is the conditions under which this is picked/processed – given how cheap it is I fear a bit of “fast fashion” exploitation is involved (as with some ceylon).
This is You :-D
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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…
Location
North Hollywood
