As the first tea brewed in my new yixing, this sheng puerh was a wondeful opener. Rather tight build, with small, dense leaves. Opening quickly, it released gentle sweet yellow plum, hot afternoon rain, and camphor. The soup a dense, even clear dark yellow. Further steeps gave a distinct aged and musky golden tobacco, a bit sticky. This tea knows no bitterness. Only intense, wonderful sweetness, despite a rather fine chop. The only downside of this tea is that I thought it gave out a little quickly, becoming a bit thin on the ninth steep. Otherwise, a fresh, juicy cup that is already well-married and will probably age beautifully.

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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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