I really enjoyed this tea… could not recommend it more! This green reminds me a bit of Japanese green tea yet has all of the character of a great Chinese green. The wonderful deep green dry leaves have a remarkable scent (which is why I purchased it) of dry herbs and spices, sweet dry flowers, and a light must of decomposing leaves and woods. At first I thought the slight must on the nose could be a flaw, but it was not at all. Very delicate pale ivory cup which moved into chartreuse on 2nd infusion. Herbal scents are almost perfume-like surround by the vegetal/grassy notes. On 2nd infusion the vegetal/chlorophyll notes really pop with clear sweet honeydew melon and faint hints of baking spices. Almonds on the mid-palate brings a roundness to the mildly buttery cup and draw you into the lemon-like mineral acidity and lasting mildly astringent finish. Wonderful balance! Was able to get 3 infusions (1:00/1:35/2:00), with the 2nd being the finest.

After reading more about the tea and where it is from, I found that it is partially shaded by fog (like Japanese Kabusecha, Tencha and Gyokuro) which forces the leaves to produce more chlorophyll which is why the color is so deep and why those “green” flavors are so prevalent like Japanese green tea.

175 °F / 79 °C 1 min, 0 sec 2 g 4 OZ / 118 ML

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A Food and Beverage professional for over 15 years in Chicago Illinois and professional musician. Studying tea, along with wine, beer, spirits and food has been a lifetime passion.
Aside from my service profession I am a private music teacher and music director for multiple music ensembles including The Chicago Zither Orchestra.
Pastimes include composing instrumental music, collecting and listening to historical and rare classical music recordings, gourmet cooking and enjoying the sport of baseball.

Tea: I am really into a wide variety of teas. I tend to avoid flavored teas but will try herbal teas. If I had to list favorites I am a fan of Japanese shaded green teas, Darjeeling 1st flushes, Assam 2nd flushes, Pu-erh (sheng and shou), Oolongs and delicate refined whites. I really do not have a favorite tea, just as I do not have a favorite food, wine, artist or composer… as there are just far too many enjoyable variables and differences that can be “my favorite” depending on the context.

Feel free to private message me about whatever.


Chicago, Illinois



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