I’m nearing the end of the final steeps of a multi-day session with this tea and I must say I’m impressed. While the Bada forgettable, the Bulang smokey but cooked, and the Menghai static, this cake came across as rich and deep. A clean bright yellow soup gave a sumptuous texture of fine linen, soft peach fuzz, and cooked apple flesh. Bright grassiness danced between unripe strawberries and peach pits. Light, airy, and full of clean fruits and dry pithy grass. This tea seemed very alive, complex, and mature. It would seem a quite apt candidate for aging, I believe. Fine work.

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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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