This batch is my first ever bug-bitten Alishan wulong.

Rich and smooth, this tea has benefitted from a little more charcoal baking than the Spring 2022 batch.

Bright aromatic notes and a light, clear flavor: basically everything you would expect in a classic spring Wenshan baozhong.

Skilled charcoal baking has made this tea both rich and smooth, with a substantial baked pineapple flavor and aroma.

With a creamy winter texture and delicious aromatic flavors that hint at spring, this conventionally-baked tea is a great one to have on hand as a new season unfolds.

Grown in the highest-elevation tea region in Taiwan (about 2800 meters), Dayuling tea consistently provides a true high-end tea experience with excellent complexity and flavors influenced by comparatively austere growing conditions.

This is one for the connoisseur.

Full and sweet, a delicious tea from the Riyuetan (Sun Moon Lake) region in central Taiwan.

The latest fresh spring batch from tried-and-true producer Ssanggye.

Grown at high elevation (1700-2500 meters) on Taiwan’s Lishan mountain range, a region famous for producing excellent fruit as well as tea.

This charcoal-baked batch has a distinctive baked-fruit aroma from the wet leaves.

A fresh batch of handmade tea from Goryeo tea farm.

Smoky and dry, but at the same time refined and light.

A broad flavor and creamy texture give this charcoal-baked tea some traditional winter tea characteristics.

This tea is a great value, with a malty, fruit flavor and robust color in the cup.

Bright floral aroma and smooth, mild flavor.

Smooth and mildly smoky with good depth of flavor.

An easy-drinking tea with good balance between the first floral notes and low-key, mildly dry finish.

In the “one drop of dew” style (a term coined by the tea maker), this charcoal-baked batch develops a rich color and refined, but not too heavy, smoky-sweet flavor.

A big-flavored, charcoal-baked batch that quickly develops color and flavor.

My best green tea acquisition of the season.