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A perfectly balanced intrigue; bold and roasty, juicy and sweet, delightfully complex, poised, calming. The list goes on. Seriously, spend some money and try this guy’s tea. (He also has a private tea room in SoHo I’ve yet to visit.)

www.themandarinstearoom.com

Dood. Robust and alive throughout, there is nothing trifling or lackluster about this TiKwanYin. Superior.

Silky smooth going down, an unassuming everyman of tea. . . I bring it to work in the morning when it’s too early to care. Gets the job done so I can.

Ya it’s good. . . not blow your mind good but good. Like potatoes are good. Plus I got a ton of it for like seven bucks.

While it may hit the tongue sharply and distinctly grassy, the green citrus flavor of this tea transforms into a mouthful of sweetness almost like chewing on barely roasted nuts.

Immediately comforting like spiced tropical punch at sunset. With a sly flamboyance that is endlessly sippable, this is my kind of tea.

This is a robust and weathered tea with a juicy plum flavor and underlying wet stone firmness that stand up to the supreme roast. Deeper and stronger (and better) than any other Shui Xian I’ve had.

A pastoral verdance and sprightly nectar meet in a tea that is sweet yet very refreshing and soft but not milky. Bery good.

Soft soil and a woodsy must. Maybe molasses at the end?

Shu.

(superior grade)

Sweet and fresh, like a Darjeeing without the haute aire and sharp looks. What this tea trades in wit it makes up for in humor as the finish rolls softly downward and really lingers outdoing the relatively thin taste of the body.

http://grammar.about.com/od/classicessays/a/brookswithumor.htm