I tried a younger variation of this tea (from 2002) on the same day for comparison’s sake, as it had arrived as a free sample from Mud & Leaves. This tea was more mineral and less malty than the 2002 version. I’d say it is a comparatively gentler tea, but not mild.

The roasted taste lasted longer than that of its younger cousin, and there was almost a note of so-called ‘Thai red tea’ there as well. It lasted five steeps rather than the younger tea’s six, and the first steep was more watery, so it’s a less durable tea than the other one. I think the taste is slightly better, though.

Flavors: Malt, Mineral, Roasted

190 °F / 87 °C 0 min, 15 sec 3 g 2 OZ / 55 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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