This has been a lunch time brew several days per week for the past few weeks. At first, I didn’t like it but it’s grown on me. Today was a particularly good cup. There’s a heaviness to the tea that took me a while to appreciate and put a taste to. I think it’s lima beans. I like to brew this with a lot of leaf and for about 5 minutes to make a richer, honey-like brew with mellow notes of apricot, nectarine, orange zest and orange blossom to kind of overplay the beany-vegetal quality. Second, longer steep is equal in flavor and body. Sometimes I notice bitterness in this tea, other times not. Chili pepper spiciness, minty cooling.

I’m still undecided on where I sit with this one. Don’t have much experience with first flush darjeeling.

Flavors: Almond, Apricot, Beany, Bitter, Cream, Fruity, Heavy, Honey, Lima Beans, Mineral, Olives, Orange Blossom, Orange Zest, Pepper, Spearmint, Spicy, Stonefruit, Vegetal

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Always open to gifting or swapping teas. I do send international when feasible. Please follow and send a message if you see a tea in my notes or cupboard that piques your interest.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng puer, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? Flavored teas are not a favorite but I do drink them intermittently.

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes. I might have attention issues. One thing I will always love is riding a bicycle.

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Sonoma County, California, USA

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