This tea was a revelation. Yes, grown in Taiwan, but the finest, cleanest, most enjoyable Assamica I’ve found, other than Tealyra’s Brandy Oolong 18. Both come from the Sun Moon Lake region of Taiwan. I buy this one by the half pound and enjoy every cup. The intensity varies from year to year, but it has always been great. More of a raisin-caramel-malt and honey flavor that I find to be the essence of Assamic. It’ a flavor of its own. Second steep is more subdued and woodier, but still good. Stop there. You’ll find huge, intact leaves over 2” long. Black Beauty #8 and Brandy Oolong #18 are my #1 favorites, hands down.

Boiling 4 min, 30 sec 2 g 8 OZ / 236 ML

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Left-coast reared (on Bigelow’s Constant Comment and Twinings’ Earl Grey) and right-coast educated, I’ve used this moniker (and Email) since the glory days of AOL in the 90’s, reflecting two of my lifelong loves—tea and ‘Trek. Now a midwestern science guy (right down to the Hawaiian shirts), I’m finally broadening the scope of my sippage and getting into all sorts of Assamicas, from mainstream Assam CTCs to Taiwan blacks & TRES varietals, to varied Pu’erhs. With some other stuff tossed in for fun. Love reading other folks’ tasting notes (thank you), I’ve lurked here from time to time and am now adding a few notes of my own to better appreciate the experience. You can keep the rooibos LoL!
Photo with Aromatic Bamboo Species Raw Pu-erh Tea “Xiang Zhu” by Yunnan Sourcing, which is most definitely aromatic!



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