I found this version above average, when compared to the other four in the series. Again, very tight, thick compression of small leaves from the core of the cake came in my sample. When dry, an aroma of white raisins and warm earth. The first steeps produced a bright, clear middle golden soup, fresh with complex sweetness, some hickory chips, a pale maltiness, and fresh almond milk. It definitely had a bit of a creamy or milky character that made it silky and complex. Nice, but faint, bittersweetness in the back of the throat rounded the flavor. An enjoyable sample, for sure.

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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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