Having some midday green. Maybe not fair to describe this one right now, because the 2016 should be coming out relatively soon. I’ll try to get some when the new batch comes in to be fair. The little dry leaves are a dark green with a tan tinge. After steeping the leaves expand a great deal and become a forest green with some rust colored streaks running through them occasionally. I’d almost say those rust colored spots look like oxidation but the taste of the tea doesn’t reflect that. The flavors are vegetal, mostly spinach but also a noticeable amount Nori seaweed (but not fishy). It is thin bodied, and leaves my mouth feeling dry, the same way that spinach would.

I brewed it in a 130ml easy giawan, at 170F, 6.5g leaf. Steeps lasted anywhere between 5 and 30 seconds. I got at least 10 steeps out of it.

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The name says it all. I’ve been drinking loose leaf tea for about a decade and a half, and was in the cheese business for almost 2 decades.

I was spoiled with the cheese by always be surrounded by a wide variety to taste everyday. Now that I’m (mostly) out of the business, I’ve discovered that a daily tea habit is way easier on the wallet than a daily cheese habit for me, and I love both, so here I am to learn more about tea!

I’ve been drinking great blacks, and greens from my local shop for years now. A white and an Oolong on occasion. Mostly Chinese, but other countries as well.

But all these years I’d only had one 10 yr aged loose shu with regard to Pu-erh. I’d only had Ti Kwan Yin, Forever Spring, and the Chinese restaurant stuff with regard to Oolong.

I’d like to continue learning more in the green and black world, but I’m most excited to have joined Steepster to learn about the world of Pu-erh and Oolong, which I am terribly ignorant of.

I always forget what teas I’ve had before, so I think logging my teas will help with that. I also love pairing tea and cheese together, so you’ll see some long winded pairing entries mixed in as well ;)


Philadelphia, Pennsylvania, USA



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