I’m sorry I didn’t have more of this tea. Pale in color, I’m basing this review off of a small amount I had left over from the initial sample I received and made no notes on. Yielding very small (for me) 3-4 oz cups with the 2 tsp of leaf I probably had remaining, I still got a satisfying cup. Light citrus notes with a mild tingling mouth feel. Did I leave the zipper from the packaging undone? Or did it just open easily when I went to smell the tea? I hope the latter. Wish I could double or even triple the amount of tea for this much water. This is an exercise in the subtle compared to the rich, thick Long Jing steepings I’ve grown accustomed to lately.

I go for a cooler water brew of about 1min, followed by braver extensions of time… 2, 3, 4 mins. At first I’d brewed using the cooled the water from preheating my infuser, then I skipped this step, letting the water having cooled in my kettle suffice.

I imagine some of my tea drinking friends might say this tastes like water, and with the aftertaste of grilled onions still on my palate from my dinner earlier, I’d tend to agree. But I know better, and allow my taste buds to listen, dialing me back in.

Most of my tea drinking for the last few months has been while very active at work. As such, though I try to prepare it somewhat carefully on the go, I think I’ve lost a bit of sensitivity. While preparing a tea like this is a meditation, a reminder.

I think next year I will invest, purchasing more, so that I can truly appreciate what this tea has to offer.

190 °F / 87 °C 1 min, 0 sec

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Recovering coffee drinker. 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 RunKeeper or Dailymile.



Burbank, CA, USA

Following These People

Moderator Tools

Mark as Spammer