34
drank Genmaicha by Kusmi Tea
111 tasting notes

I received the afternoon tea set by Kusmi for Christmas (and have been regretting the fact that it was not the Russian-flavored set ever since).
This one is the first I tried of this set, after the Anastasia, which I really liked.
The experience is however not as positive with this one. I’ve never been a huge fan of green teas, and especially Japanese green teas. Their taste is often too grassy for me.
The green base has a strong fragrance and flavor and seems to be a nice Japanese green, better than the ones I had had in the past.
Add to this nice though not craving-inducer base, some pieces of roasted and puffed rice, and it turns out not so nice-tasting any longer. The roast of the rice gives to it a slightly burnt taste, the puffed rice brings in the flavor of puffed rice snacks, whose taste I always associated with styrofoam.
The blend is therefore not really a success to my tasting buds.
I have the strange feeling to be drinking the liquid that you would get doing that:
1. while cooking rice in a pan, forgetting it on the fire, until all water has evaporated and the bottom gets burnt
2. after taking out most of the overcooked and burnt rice, putting back some water in the pan and some freshly cut grass, heating it before tasting.
It seems vile; yeah but unfortunately that’s really what it reminds me of.
Even though the box held only 25g, I assume it’s going to be very difficult for me to finish it…

Preparation
205 °F / 96 °C 1 min, 0 sec

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Bio

I’ve started drinking much more tea quite recently, almost completely quitting espresso for it!
I’ve been introduced to high quality tea by one of my best friend, MF Marco Polo addict since more than 20 years. I’ve only rarely bought tea-bags since then, preferring the quality-price ratio of loose leaves.
I drink my tea natural, without any milk, sugar or sweetener. I only add honey when a sore-throat is coming along.
I usually either brew a large pot at home or resteep my leaves at the office. I cannot seem to learn to master the use of a gaiwan in an elegant and not clumsy way…
My tea preferences :
- I really like flavored black teas, with a preference for fruity flavors, from a tangy Earl Grey to a real fruit smoothie-like tea. I’m trying some single origin unflavored blacks from time to time but always end up having trouble to finish them. I usually do not really enjoy the strong breakfast teas.
- I do not like chai or teas with strong spice flavors. Strange considering I really like spicy food, but not what I drink.
- I am quite afraid of pu-erh and lapsang souchong, though I probably have never drunk any real good ones and I’m quite sure it can make a huge difference… A few years ago, I had been introduced to scotch whisky and can definitely attest that you cannot say you don’t like whisky, if you’ve only drunk blended stuff and not tasted yet single malts. I hope to get the same happy discovery for those teas.
- I discovered very good oolong, without going through the step of drinking bad-one first, and really enjoy it, especially with a meal. I’ll definitely try some flavored oolongs in a near future.
- I’ve just started discovering white teas, which feels very delicate. The only problem is that those can be awfully expensive…
- I also really like rooibos which I discovered a few years ago while searching for low-theine/caffeine teas that I could drink at night without suffering from insomnia.
- As with green tea, we’ve had a long-standing difficult relationship. I’ve occasionally had some that were real smooth, refreshing and so very many that turned bitter very quickly. And I cannot stand a bitter tea.
- As for jasmine tea, I used to like it but have indeed drunk too much of some bad quality bitter brew, and now I even have problem finishing the high-quality pearls I bought in Beijing.
- Yerba Mate: I’ve had some in one blend and am quite convinced that I would never like that as bitterness is one of its main characteristics. I’ll try to avoid it like the plague.
- Herbal tea: I used to drink more or those before discovering rooibos; finding good ones is unfortunately really difficult – even in organic shops, the herbs sold are far from great.
I loathe artificial flavoring of any kind in any beverage or food.

I’m quite opiniated and try to leave room for further improvement and better discoveries, which explain why I haven’t rated any tea in the 95 and above range.
Teas above 80 are among my favorites
Between 60-80, I could or could not give them a second chance or recognize that they are made with high-quality ingredients though their taste does not please my buds.
Around 50, it starts to be rather bad and a not so pleasant experience to drink.
25 to 40+ cover low quality products that I manage to drink when nothing else is available.
Below that, it’s really vile and basically almost undrinkable IMHO.

Location

Singapore

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