Keemun

The king of western tea culture. Untouchable…
Just careful with the type of milk you are using. Some types leave a unpleasant aftertaste on one’s tongue.

I had my first cup of Hojicha at Hakone in Japan. It was served for dinner and at first I wasn’t sure what it is was as it definitely did not taste like tea…sweat,mellow…slight malty, caramel-like aftertaste. A hint of vanilla at the end.

Since then I am a great lover of this tea and have it regularly in the evenings. Going to bed right after is not a problem at all.

The Japanese use very hot water for this brew and they let it steep similar to a black tea.
But play with it and adjust to your own preference.

Sencha is a breakfast tea in Japan. After your first cup you will know why! A true ‘eye-opener’ which,from all the teas that I’ve ever drunk in the morning, this is coming the closest to coffee.
I would not suggest to drink it on a empty stormach as it could cause slight nausea.

Keep the brewing time under 1min, 30 sec for the first two brews. After you can go higher with the water temperature and extend the steeping time. But depends on the quality of the leafs. Some can take 5 brews. Others only 3.

Indeed, very pleasant to drink. Everytime a winner especially when I serve it to the ladies…
Quite refreshing, a very harmonious balance of flavors. The color of the brew is very appealing.
Recommend to serve the tea leafs in a tall glass ( or glass tea pot) so one can whatch the dry leafs unfold and admire the colorful ingredients of the blend. Therefore you might want to go a bit lower with the water temperature (85 degrees Celcius). Also take it easy with the portioning…otherwise the tannins break through as you will not set the glass to your lips after exactly 3 minutes and whatever seconds…well, only a suggestion.

I am a bit disappointed with this blend. It makes a very smooth cup of tea. This, of course, is out of the question. But the flavors of the jasmin and the rose pedals are overpowered. The subtile notes of Oolong tea are very hard to find on one’s tongue.Bergamot and a very strong black tea as base make me end up with just another cup of ‘Earl Grey’….Anyways, I’ll keep trying. Maybe reduce the steeping time.

This blend has a profound, almost spicy note without milk. Its taste is insuring one that nicely fermented leafs from Yunnan & Anhui have been used for this blend. Be generous with the portioning. Use the water at boiling point and keep steeping it for 3.30min. Second brew can be made with 4.30min steeping time…
Adding milk would break the spell of magic that is happening on one’s taste palate. Seriously!
Although it has a great flavor it really is a mild tea for afternoons.
Would not be my first choice for breakfast.
By the way, I compared loose leaves of this blend with tea bag. Bags are rubbish in flavor but surprisingly more awakening…