Generous sample kindly provided by the proprietor.

Prepared in my Jian Shui gaiwan, and served in my porcelain tea cup via my glass cha hai. Filtered Santa Monica municipal water just off the boil throughout.

Dry leaves resemble long slightly twisted black sticks with some spots of rust.

10 infusions ranging from 10 to 60 seconds.

Chestnut liquor; wet wood, river stones, and a hint of chocolate, walnut skin, and grain husk in the nose; smooth, creamy, and faintly nutty on the palate – long, increasingly cocoa and autumn-leaf-laden finish that takes ages to unfurl despite a persistent subtlety. Very low acidity/bitterness. Flavor/aroma drops off very slowly over the session. Consistent, gentle, and nearly delightful.

205 °F / 96 °C 0 min, 15 sec 12 g 3 OZ / 100 ML

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Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


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