The dry leaves have a thick, heavily smoky scent. The wet leaves do too, but they also smell more plant-like; it’s not just smoke, but clearly leaves as well.

The liquor is a rich, but not exceptionally dark, gold-tinged red. Smoke is present in the taste and aroma, but it’s not overwhelming.

The tea is definitely of the astringent/sharp variety of black tea, not the more chocolatey variety common in some regions. It’s pleasant, although I think the taste is less complex than the scent.

Flavors: Astringent, Smoke

Boiling 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


Rural New England

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