This is quite different from the non-premium version offered by the same company. The scent is earthier, less smoky and more roasted. It has a taste and smell of squash cooked with brown sugar.

The leaves are longer and more whole than the non-premium version, and while the tea is still sweet, it’s more subtly so. It’s very warming. While both are good teas, and I think this one is more complex, I preferred the non-premium version just slightly – and given that it’s half the price, I’m more likely to order it again.

Flavors: Brown Sugar, Roasted, Squash

205 °F / 96 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing


Rural New England

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