Three steeps down the road this tea gradually heads for a ditch of generic sweetness. It loses any of that funky complexity and just gives a plain, sweet graininess that’s not bad, but not that much fun and not really worth it. Too bad, because the sour and spice play was rather enjoyable.

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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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