Additional notes: It is still hands-down the best mini tuocha to this girl. It really never disappoints. The brew is a very dark color shou with a pleasant nutty aroma, the taste profile is always complex to me, minus the heavy unwanted tastes of other shou(s). Hints of hay, chestnut, chocolate, earth, comforting natural sweetness like burnt sugar or caramel. Silky, creamy texture.

Extremely comforting on a cold day.

Typical gaiwan procedure: 212℉, 5s rinse, 10s, 20s… Etc. Drank it all day. Lasted many steeps.

Flavors: Chestnut, Chocolate, Creamy, Earth, Hay, Sweet, Warm Grass, Wet Earth

Boiling 0 min, 15 sec 5 OZ / 150 ML

oh this DOES sound like the best mini tuocha.

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oh this DOES sound like the best mini tuocha.

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Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.





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