I’ve had this tea for a while now and have never taken the time to put some thoughts behind it, perhaps because my experience with this particular tea has been difficult and somewhat vapid. The occasions on which I brewed this tea properly were sparse and despite persistent cold storage, the tea lost it’s edge over the winter. When lively, it did give an electric yellow-green soup, dry, with lots of grass, kelp and mineral presence. Theanine was particularly strong. With age, it gave a resinous pine character and became more bitter. In the end, this tea may have been too finicky for my attention or experience level and not deep or juicy enough to warrant a re-visit.

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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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