This tea is the darkest chocolate I’ve ever had. It’s also the most brutally potent tea I’ve ever had. The infusion timing for 5g in 85mL employed to prevent over-brewing was as follows: 3s, 3s, 4s, 5s, 6s, 7s, 8s, 9s, 10s, 12s! I’ve never had a tea like this, although bulang bitterness is incredibly distinct, as it immediately reminds me of the nip of bitterness left in the 1997 Heng Li Chang Bulang. For me, the taste and texture experience on the front end of this tea is most akin to the finish on a 100% cacao super-dry, extra-dark alkaline heavy chocolate bar. Alkaline is really the absolute best word to describe this tea.

Full blog post: http://tea.theskua.com/?p=606

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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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