Again, this is the 2011 vintage.

Today, I abandoned the side-by-side brewing and stuck with just the “Double Brew,” putting all of 4g sample into my large gaiwan. This choice is based entirely on taste preference. I just enjoy those subtler, sweeter tones that this gentle method yields.

This particular tea has a lot going on for it, but, in my opinion, it isn’t quite as good as the Da Fo I had yesterday. There’s a lot of breadth here, but not as much depth. Some solid sweet corn, a bit of sweetgrass, and some light grain sugars. Nearly spicy notes kick up in the backend. A good tea, but not stunning.

Cold weather is coming, I’ve got to finish my last Long Jing while it’s still warm!

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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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