The dry leaf has the appearance of kibble or rabbit droppings.

Arylide liquor turning muddy if over-steeped. Ginseng aroma with hints of licorice, orchid, and a faintly medicinal note. The lightly oxidized base tea disappears on the palate with the ginseng dominating. Soft, almost powdery mouth-feel. Finishes sweet with a long lingering aftertaste. Moderately energizing.

I’ll be sticking with the subtle balance of Ten Ren’s king’s tea as their dark oolongs stand up well to a touch of ginseng – by contrast, this tea has an insipid base overwhelmed by the full frontal assault of the flavoring.

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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…


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