Breweing this way early, could easily use another couple years to lose some of it’s more astringent properties. Pleasant level of soil smell and taste, muted though, more like oak because of its astringency. Clay, old leather, mushroom flavors all present. This would be a good shu to mature, but if you drink it now (2017), brew it short and expect that astringency you get from alkaloid rich herbs like Yellow Dock or Goldenseal.

Flavors: Clay, Earth, Leather, Loam, Oak, Resin, Wet Earth

Boiling 0 min, 15 sec 1 tsp 5 OZ / 150 ML

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Flavors. Must. Find. New. Flavors. Tea is relatively new for me, so I am still in the training wheel stages but so far, I am loving it. I am well versed in medicinal herbs and my pallet likes to be challenged.

I work in the natural products industry but my education and background is in photography (BFA from MassArt.) Because of my job I am connected loosely (or on occasion directly connected) to many artisan tea companies including Mem Tea Imports out of Boston, Rishi Tea, Pukka Herbs, Man Cha Teas, Imports through Mountain Rose Herbs, Aiya Matcha, Jade Leaf, Numi Tea, Organic India, Gaia Herbs, and more.


Boston, MA, USA

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