No longer available from LIT for 2013, this is nice green. Reminded me a lot of Verdant’s Laoshan Green. Vegetal with a profile that transforms from steep to steep. Initial creaminess with Laoshan-like green bean/snap pea flavors, followed by a steep after steep of progressive dryness, leaving me salivating to start the process all over again. A sweet undercurrent painted each sip and lingered long after my cup had been drained. There’s something quaint about the tea’s origin, and I can’t help but imagine a little old lady tending to this tea for all our benefit. This is a solid green that I enjoy.

Steep times varied, starting at about 30 secs, a bit shorter for the 2nd and then going progressively longer at about 15-20 sec increments. I kept the water at traditional green tea temps (contrary to LIT’s recommendations to go hotter), with some variation due to reheating and cooling of my kettle over the half hour or so that I enjoyed the 5-6 infusions. Not a single steep disappointed, and at no time did I feel this tea fragile or finicky.

Liquor was lovely light yellowish green, clean and refreshing. I imagine this would be satisfying iced, though that’s not usually my thing.

From a caffeine standpoint, I was neither under or overwhelmed. Nice mid-day experience.

…and here I am wrapping up this note thinking this latest 5th or 6th steep would be beat, steeping it a good solid 1.5-2 mins. Low and behold I’m surprised by a wonderfully complex cup, expecting it to be tapped out and weak. A little more astringent this time around, tingly on the tongue and somewhat explosive to taste. Huh, that little old lady’s got some surprises up her sleeve.

Teas are meant to be enjoyed, though I’m tempted to horde this, saving it for another day. But I think it would be better to honor it by drinking, savoring and sharing it without delay!

180 °F / 82 °C 0 min, 30 sec
Mark B

Said goodbye to this tea for 2013. Hope to see you next year.

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Mark B

Said goodbye to this tea for 2013. Hope to see you next year.

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I prefer green tea varieties with a focus on high theanine content.

I generally make my teas using a 10 oz. double wall glass tumbler. Alternately I sometimes use a smaller 8 oz. glass tea infuser. More recently I’Ive fallen in love with a little 5 oz. double wall glass w/ filter kit from Finum. It’s kinda awesome. I prepare the occasional Black or Oolong teas mostly in a Yixing clay or porcelain teapot. I’ve been known to bust out the Gaiwan every now and then too. Basically whatever catches my fancy.

My usual tall glass brewing method: http://bit.ly/brewingmethod

My rating system:

I’ve never really felt compelled to include a rating guide here, but upon reflection I noticed something; I think I’ve subconsciously been rating teas like my papers were graded when I was a kid in school. Do with it what you will.

90-100 = A
80-89 = B
70-79 = C
60-69 = D
<59 = F(ail)

I can quit any time.

PS- Any runners out there can find me on Strava.



Burbank, CA, USA

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