70

The orange ‘container’ is charming, and doesn’t add too much citrus flavour when steeped. The tea infuses quickly and creates a dark liquor which is neither very thin nor very thick – kind of medium for a shou. Drinking it, my tongue tingles slightly – perhaps an effect of the orange’s acidity? The scent has more citrus than the taste.

Flavors: Citrus, Forest Floor, Smooth, Wet Wood

Preparation
Boiling 0 min, 15 sec 5 g 3 OZ / 90 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing

Location

Rural New England

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