Smells sweet, borderline peppery, like—I don’t know, chocolate with a side of black pepper chips. The pepperyness manifests as a slightly tanic taste at first sip but then the rest settles out into that smooth sweetness I associate with a lot of Chinese blacks, and that sort of raw cocoa dryness I get with a lot of Yunnans.

Been steeping this one fast and loose in a 60ml gaiwan, ten-twenty seconds give or take.

Few steeps in the smell is more warm spice and vague citrus.

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Disclaimer: I work for Murchie’s Tea and Coffee as a taster and blender. I will avoid putting any ratings on teas from them from here on out.

A tea-drinking transgendered Canadian, university graduate, majored in geology (yes, “rocks and things”). I take most of my tea made straight into a mug, although occasionally if I’m not in a hurry (this isn’t often), I’ll have time to sit down with a pot or gaiwan. It’s the highlight of a good day.

My notes are pretty disjointed because I’m absent-minded, and I also keep a blog for reviewing and rambling about tea books/publications, and an instagram for photos. Expect nerding about tea production and history on both.

I’m a Doctor Who fanatic (Jon Pertwee, if you were wondering).

“But you should never turn down tea, when it’s offered. It’s impolite, and impoliteness is how wars start.” ~Eighth Doctor, Paul McGann




Following These People

Moderator Tools

Mark as Spammer