Hacking away at the last dusty core bits of this sample, I’m expecting something different than all of the large leaf, boutique cakes I’ve been drinking lately. Sure, I’ve had this tea before and found it good, but what does factory tea from LBZ taste like?

With a little more murkiness in the soup, I’m reminded that small bits give a terser bitterness and more of that straw-like mushroom quality. It’s good, juicy and chewy. While it lacks the delicate high florals of larger-leafed tea, the sweetness and bitterness are fuller. It’s different than what I’ve been enjoying, and I appreciate that.

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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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