Funny how my palate has grown since I’ve started tasting tea. What to me at the time was enjoyable, now seems denuded, poorly processed, and rough. Today, this tea really lacks sweetness for me, instead having a strong, dry earthen grip on the tongue. The pine smoke is there and strong, dominating the entirety of the flavor profile. A large mix of brown leaves yields a hollower, darker tea.

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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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