Very even, short, finely twisted wiry strands of tea – since I’m using my black Korean strainer cup, these are the only appearance remarks I’ll bother with for now.

The aroma of the dry leaf has a pronounced sweetness suggesting orange blossoms, vanilla, and rosewater. There are some subtler spice notes as well, hinting at pipe tobacco or even nutmeg. Unique and inviting.

Aromas largely dissipate in the infusion, though their signature remains coherent.

The flavor is very smooth, faintly malty; clean, yet rich. Arguably the platonic ideal of a Medarata Ceylon, where you get a wonderful natural balance between the nuance of Udarata teas and the strength of Pahatha teas. Slightly tannic woodsy finish.

Fairly creamy mouth-feel, this would likely take a splash of milk, and isn’t subject to excessive bitterness when brewed for longer than recommended. In my strainer cup, it yields at least two solid re-infusions when I increased the brew time by a minute each time.

Boiling 4 min, 0 sec 1 tsp 6 OZ / 177 ML

Login or sign up to leave a comment.

People who liked this

Login or sign up to leave a comment.



Converted to Oolong and beyond starting around ’98 or so when I was hanging out at the Tao of Tea in Portland.

Expanded my experience with green teas when I moved in with room-mates who were Chinese scholars, workers at the Japanese Gardens (including the tea room), etc.

Always looking to improve my education, but will concede my pedestrian tastes (e.g. breakfast teas brewed strong enough to stand your spoon in).

Trying to focus more on the qualitative over the quantitative in my reviews, so you won’t see me give too many scores/ratings at the moment…


North Hollywood

Following These People

Moderator Tools

Mark as Spammer