This one arrived two days ago. It’s a very comforting tea that, to me, differs somewhat from its description and that can be a good thing. I don’t get anything that reminds me of citrus or fruits (as described by Yuukicha) which I actually think is fine since I prefer more warming-savory flavors this time of year.

This has roasted notes possessing a savory-sweetness that reminded me of naturally sweet chestnut and acorn. This is reflected in the aromas of the wet leaf, which is much closer to deep steamed sencha, as there aren’t any intact leaves here (Yuukicha describes the leaves as mostly intact).
There’s a depth and complexity in the aroma and aftertaste that reminds me of a primordial forest. It has that certain rustic charm that I think is unique to Japanese sencha. It’s perfect for those early autumn mornings.

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My ever expanding list of obsessions, passions, and hobbies:

Tea, cooking, hiking, plants, East Asian ceramics, fine art, Chinese and Central Asian history, environmental sustainability, traveling, foreign languages, meditation, health, animals, spirituality and philosophy.

I drink:
young sheng pu’er
green tea
roasted oolongs
aged sheng pu’er
shu pu’er
herbal teas (not sweetened)


Personal brewing methods:

Use good mineral water – Filter DC’s poor-quality water, then boil it using maifan stones to reintroduce minerals。 Leaf to water ratios (depends on the tea)
- pu’er: 5-7 g for 100 ml
(I usually a gaiwan for very young sheng.)
- green tea: 2-4 g for 100 ml
- oolong: 5-7 g for 100 ml
- white tea: 2-4 g for 100 ml
- heicha: 5-6 g for 100 ml
(I occasionally boil fu cha a over stovetop for a very rich and comforting brew.)


Washington, DC

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