It’s such an experience drinking a tea that’s so old. The aroma of the wet leaves was like a delicious piece of fresh toast. The first infusion was somewhat flowery and fruity, but a little light; I think that it just needed a longer time as I had only infused it for 1.5 minutes. The second cup, though, (at 2 minutes) was outstanding: floral and sweet, but with deep roasted tones. It reminded me of a full-bodied peach. The sweetness did not linger, but was replaced by a not-unpleasant chalky texture on the front of the tongue that lasted for some time. The third infusion had a little more sweetness and a little less body, and the roasted undertone became more subdued. By the fourth, the interesting chalky texture had gone and the flavor really began to remind me of a pleasant unroasted Tung Ting or a Tie Guan Yin. A fascinating tea.

195 °F / 90 °C 2 min, 0 sec

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A tea geek (and also general geek) in Burlington, Vermont.

I’m drawn to the beauty of a steaming cup with snow falling outside. When I see a tea leaf, I see the long road and hundreds of hands that have brought it from the sun and soil to my pot.

I think that tea can be a way of life.


Burlington, VT

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