A year after, my perception of this tea has shift much, as I have gained considerably experience since the trip I took to Fang last January. I went through a period of brewing this tea badly, under poor conditions and not being deliberate or considerate about the process. Now, at home, with time, this tea again breathes many of the flavors I originally appreciate it for. Currants, gingseng, buckwheat honey, cranberries, and chervil. I also know now that it’s not quite as good as I once thought it to be, but that it’s still a respectable roasted oolong, although perhaps, not at its going price.

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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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