I had this for my morning brew, and it is reaaaally good. This tea got me very excited for spring harvest. I haven’t had any green tea since April or ay’ish, so this was a nice change. I grabbed my kyusu and warmed it up. I poured a heavy amount of these leaves into it. These small needles are a brilliant emerald green and fairly glossy. I warmed them up and they gave off an enticing aroma of creamy vegetables. I really missed the scent of Japanese greens. I brewed these up and poured myself a cup. The liquor was a beautiful shade of green. The color was so vibrant and astonishing. I tried to take a photo of it, but it was too dark this morning to capture it. I sat for some time just admiring the shade of green. The taste was fantastic. This tea has an extremely thick body with a salivating juiciness. I always think of “life water” or some sort of elixir when I drink gyokuru. This tea just has that “life giving” characteristics. I picked up a decent umami profile and some astringency in the aftertaste. This wasn’t a completely light and sweet green; instead, it was a little rough, and it carried some heavier tones. This tea gave me an amazing head high, and it really got me buzzing for work. I love that green tea energy! I really liked this brew, like a lot. I wish I had some more. This tea sparked the fire I had for green tea, so I’m counting the days until spring. I will surely stock up.


Flavors: Creamy, Honey, Nectar, Smooth, Sweet, Sweet, warm grass, Umami, Vegetal

175 °F / 79 °C 1 min, 0 sec 6 g 8 OZ / 236 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.


Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.


Middle of nowhere, New York

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