I love this tea for the big fresh cocoa powder and dark chocolate bark alkalinity that the dry leaf aroma opens with, which then transitions into an herbal, spicy, complex earth tone. First steeps grab onto this and pour on sweetened, aged, cooked, and dried peaches, pears, and golden plums. I wish that it held out a little longer, but compared to many oolongs, it’s very robust. The levels of roast and oxidation on this tea are well balanced to produce a tea that has great fruit character, but adds darker, caramelized and spice-laden complexity for holding the drinker’s attention.

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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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