(Spring 2017)
(Gongfu, 5g/6oz/6sec, 10, 15, 20, 30 – just slightly longer than website directions)
Dry leaves smell delicious & wholesome, like a freshly opened box of raisin bran – strong raisin scent with baked wheat, malt, honey. Some woodsiness as well? Wet leaves have a fairly heavy tobacco aroma added. First brews are a lovely dark amber color & flavor is light, clean, smooth. I’m not picking up a great deal of complexity, but successive steepings remain smooth & pleasant. Starting to wash out at infusion 5.

5 g 6 OZ / 177 ML

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I’ve been a tea drinker for at least twenty years, but only began to explore fine teas in the last few. Learning to brew gongfu style in my first gaiwan made me aware that not only is there an amazing array of teas out there to try, but each tea has the potential to have a great variety of flavors revealed by different preparations.

I’m still figuring out what works for me as far as tasting notes/ratings, but whenever possible (tiny sample sizes and time commitment often being limiting factors), I like to brew each tea I try a few ways: gongfu style, western style, cold brewed. I’ve enjoyed seeing how these treatments change any given tea, especially since some teas may fall flat in one preparation but improve or shine in others.

I’m hoping to gain more education in greens and whites. I’m intimidated by (but curious about) pu-erh. Oolong and black teas are my go-tos.


North Carolina

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