I think perhaps I overrated this tea initially. However, I’m still very fond of it and this style of moderately roasted oolongs. The gently opening teas begin with cocoa, burnt butter, and toasted walnuts, but generally yield more and more “green” character, with warmed bamboo, steeped mint, and black currant juice. The texture does get a little medicinal and dusty at times, but I still believe in this as a solid and delicious tea, with wonderful warming properties.

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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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