2 Tasting Notes


Spot of nice Oolong!
well, I’m okay with being the second to review this tea, or taking a second to drink this tea. Either way, when I finished drinking yummy tea, after my workout this morning, I think of spring, the oolong leaves left in the tea-pot, they fall, as I had fallen, falling to taste, so serendipity the tagging along for the ride where the road becoming, flat and broad, like holly, or rose-leafs or phosphorescent teal like ocean. Then I swam to the beige shores of the boring beige living room, and stared into the empty cup. Here I recollected the leafs and tried out the si fang cai if only a whisp of a vanished dream on a twisted shoreline, an oolong which I’m honored to be able to review, thanks to David Duckler at Verdant Teas. Today, I spoke to My twin brother and I had a chance to drink something like this in the international part of seattle, for a levitified brief moment. I wouldn’t normally be bothered to brew the tea up, again and upon to ten times think it’d go gan, but I’m thinking this morning I brewed two-hundred cups of it, yeah one or two cups of bean-water later, ready for the roasted oolong, that’s also phenom, and yummier. thanks steepsters. y’all

Flavors: Lychee, Toasty

Boiling 2 min, 45 sec 10 g 4 OZ / 118 ML

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the best, chuan bi!!

Flavors: Citrus Zest, Cream, Toasted Rice, Tobacco

Boiling 8 min or more 10 tsp

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Hello There! when I first drink lots of tea, I returned just from the UK, and just also make art-cclas



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