Brewing this tea reminded me that I need to hone my pu-erh skills. The first 5s steep was very juicy, with hints of straw and strong on the pale tobaccos. The 10s, 15s, 20s steeps picked up very brisk dryness across the palate. Not bitter astringency, just parching dryness (I guess a form of astringency). The tobacco held strong. The soup was very orange. I think I need to do a better job of breaking up the cake, letting the boil rest for a breath, and using a bit less tea in my small gaiwan. More steeps over the next two days.


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Exploring the world of fine Chinese and Japanese teas, my favorites include: sheng pu’er, moderately roasted oolongs, gyokuro, shincha, and high quality, artisanal whites and greens. I don’t subscribe to any particular style of brewing, but incorporate elements from traditional techniques to brew the best tea possible. I also seek to share the joy that tea brings me with others, but am really rather introverted.


Peace Dale, Rhode Island



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