Visually, this may be the most beautiful tea I’ve ever encountered. The dry leaves are dark, greyish green gilded with silver. The liquor is luminous gold. I realise I’m waxing poetic, but this really is an exceptional tea in terms of appearance.

The dry leaves smell fruity, not quite apricot or peach but something in between. The wet leaves smell mainly like sweet potato, but sharper. The liquor doesn’t have much scent, but what there is smells sweet and slightly caramelized.

The taste is mild – delicate might be a better word. It shifts between floral, sweet potato, and fruity flavours, with fruit the least prominent of the three. There is also a buttery note, more noticeable when I brew it Western style than in a gaiwan. It is very warming, and the flavour is full despite its mildness. The aroma is pretty much like the taste, but with a slightly bitter note – dry rather than astringent.

Flavors: Apricot, Butter, Floral, Nectar, Peach, Sweet Potatoes

180 °F / 82 °C 0 min, 15 sec 3 g 2 OZ / 55 ML

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I like trying unique teas, especially those from areas of the world not known for tea production. It’s always something of a gamble and can lead to all kinds of surprises.

While I’m usually not into flavoured or scented teas, there are definitely exceptions. Hei cha which is not pu-erh tends to be my favourite category of tea, but I like some teas of all types. Smoky, creamy, and honey-like tastes generally appeal to me the most.

Top five teas I’ve had thus far (in no particular order):

Mekong Breakfast from Rakkasan Tea Company

2015 Gao Jia Shan “Cha Duo Tang” Wild Harvested Hunan Fu Brick Tea, from Yunnan Sourcing

Asahina Gyokuro “Hon Gyokuro” from Hojo Tea

Any good Lapsang Souchong

2018 Cha Yu Lin “Liu Bu Xi Village” Tian Jian Basket Tea from Yunnan Sourcing


Rural New England

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