This is one of those teas I’ve had sitting in the back of my cabinet forever — not because I dislike it, but because I didn’t want to use it up. Thankfully this tea holds up to additional age well, because it tastes just how I remember!

I brewed this with boiling water, starting with a ten second brew and adding 3 seconds each brew for the first 9 rounds. I was easily able to get 12 brews out of this session.

It’s hard for me to describe what I like about this tea because one of my favorite parts somewhat defies description — it simply tastes aged.

It reminds me of going into my uncle’s garden shed. It smells of must, peat, wood, tobacco and smoke. The liquor brews up a beautiful champagne gold. The texture is rich and creamy. The flavor leads with peat and smoke but it’s incredibly smooth, with no harsh bite from the smoke. It’s backed up by this incredible toffee sweetness and a savoriness of an artisan loaf of bread.

This is a deeply roasted tea — so there’s no point in the session where the roast washes off and leaves you with a totally different tea. It’s not a tea I find incredibly complex, and yet I love it. Rarely have I tasted a tea with a peat note, and never one this strong and satisfying.

Flavors: Baked Bread, Musty, Peat, Smoke, Tobacco, Toffee, Wood

Boiling 0 min, 15 sec 5 g 4 OZ / 118 ML

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I don’t pay too much attention to the number scores I give teas — they’re just an approximation of my feelings on them, so if you really want you know what I thought you’ll need to read the whole, longwinded tasting note.


Snohomish, WA

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