Brewed Western-style, this is quite grassy – almost hay-like – with an underlying taste that is reminiscent of Darjeeling black teas, but not exactly like them. The aftertaste is very recognizably oolong, and mildly floral. It has an astringent feeling in the mouth, but I don’t taste much astringency.

Brewed in a gaiwan, it has an additional malty note, but isn’t hugely different otherwise. Overall, an interesting tea, but not mind-blowing for me.

Flavors: Dry Grass, Floral, Hay, Malt

190 °F / 87 °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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