a bit too dusty/bitter tasting for me, but it smells wonderful — flowery, sweet, and after three steepings i ate the leaves with salmon furikake (wish i had rice as well) and that was wonderful. it’s a bit too light with the 160F temperature so i went up closer to 180 for shorter steepings, which is when i got a stronger astringency and vegetal taste.

175 °F / 79 °C 0 min, 30 sec 4 tsp 6 OZ / 177 ML

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half-taiwanese half-korean american homosexual transgender theory-oriented undergraduate student studying japanese language and literature.

particular to japanese green teas and red rooibos, wants to explore oolongs, white teas, and chai further.

joined this site to gain better understanding of taste and how to navigate taste through language. generally interested in east-west interactions, culture, history, colonization through the lens of tea.

currently trying to find an affordable rooibos chai blend that can match up to samovar’s ‘ocean of wisdom.’ looking to buy a gaiwan to begin chinese tea exploration.


stanford, ca



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