Brewed according to the instructions on the package, I found this tea very mild. I tried brewing it gongfu, which produced a very astringent tea reminiscent of ‘gunpowder green.’ I got a lot of steeps out of it, but none of them were terribly good. It was best Japanese style, but still not my favourite – very bitter, a tad nutty, a tad vegetal. It tasted like a slightly more complex gunpowder green.

Flavors: Astringent, Bitter, Nutty, Vegetal

165 °F / 73 °C 1 min, 30 sec 8 g 7 OZ / 200 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


Rural New England

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