It’s mild and savoury. Supposed to be boiled for a long time in a very large quantity of water (one 3g bag to 1000ml), but I haven’t tried that, since I have no reason to make that quantity of tea at one time. I expect it would make more sense to do so if this were for multiple people and/or for drinking constantly throughout the day, as happens often in Mongolia and many other cold countries. It’s very pleasant, though, and warming. Has a familiar smell I can’t quite identify.

Flavors: Apricot, Berries, Wheat

Boiling 5 min, 0 sec 3 g 13 OZ / 384 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


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