The compression was tight and when breaking up the cake, the leaves seemed small. Stems abounded. Five grams into a two ounce gaiwan. The first three steeps of 5s, 10s, and 15s were light. Warm pale honey, a bit of maltose, and some jasmine. The last of these three infusions picked up much more weight, but also a tart metallic quality. There’s more in these leaves, tomorrow.

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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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