I think this was my favorite of the three I tried last year and again this year, it is my favorite of the three. It’s got all the elements of puerh I like, big leaf purity, a bit of sun-dried fruit wildness, a wonderful returning flavor, good texture, and a solid afterglow. This tea doesn’t need me to attach copious sensory descriptors to it today, it just works (although, I do agree with buttery and nutty, per Hobbes). Unlike the Manmai, it’s not grassy nor flinty, and to me it has more overall depth than the Mansai.

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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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