Pillar House Pan Hao

Tea type
Green Tea
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Edit tea info Last updated by BlueKittyMeow
Average preparation
185 °F / 85 °C 2 min, 0 sec

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From Kamwo Pharmacy

Made with the leaves of Camellia Sinensis, this variety undergoes minimal oxidation (fermentation) processing. This tea is very flavorful, slightly astringent and satisfying. For best results when brewing this tea use spring water at 80º-90º C or 180º-195º F, and steep multiple times for short duration.

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1 Tasting Note

124 tasting notes

Hmm – somehow I wasn’t thinking when I brewed this up. I treated it like an oolong! In my defense, I did brew it a little cool for that, ~188 so just take this with an extra pinch of tea leaves in case I botched it, right?

More tea that I have had freaking forever. And yet it still smells good. The dry leaves had a great deep caramel flavor, with brown sugar elements. The leaves were rolled up tight in little balls – there was a slight amount of dust and broken leaves.
When I brewed it up, they unfolded into these incredibly long spindly skinny leaves – really interesting looking, like something out of an Edward Gorey drawing or a Lovecraftian opium vision (what, too fanciful? Come on, it’s almost Halloween! … and they really look that strange).

The liquor smells great – almost a caramel or tobacco flavor. I still get some of the notes of oolong butteriness, but it is more like a smokey sweet kind of scent. It smells like it would taste like butter spice cookies. (This is really not sounding like a green tea, is it? …)

This tastes suspiciously like chestnuts. I definitely brewed this too hot – I taste bitterness but that might be an illusion exacerbated by the astringency of this tea. It is very nutty in a great walnut/chestnut kind of way.
I definitely have to try this tea again and make sure not to mess it up because I can see the potential here.

185 °F / 85 °C 2 min, 0 sec

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