To say I’ve been drinking this tea for fifty years is no exaggeration. It the only tea that I now find brings bittersweet tears to my eyes, so strong is the association with childhood and mother (RIP). As a kid I called it “consta comet”, and as an adult I’ll call it a comforting if mediocre tea. The brilliance is not the actual black tea quality, but rather the spices blended with it that have transformed some generic black into a satisfying brew. Of course I recommend it, how could I not. Because of the heartstrings it pulls, it gets my rare 100 rating. Your mileage may vary. Now I have to go to work with puffy, moist eyes.

Boiling 3 min, 15 sec 0 OZ / 0 ML

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!



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