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69
drank Rose Green Tea by Kusmi Tea
111 tasting notes

Reading the other reviews, I really wonder if there are different batches not made with the exact same recipe.
When opening the tin, I was a bit disappointed to see less rose petals in my blend than there are in the marketing picture. However the smell is there.
While brewing, the flowery smell gets quite strong and wafts over the room.
I tried to be careful not to overbrew the first steep and tried it.
Yes, roses and roses and roses with a nice green tea reminding me of green-pasture grass.
It’s a bit too flowery for my taste, though I believe there are not too much rose flavor in the blend; it’s just that I prefer the flowers to be mixed with something else.
The first brew looked a bit murky, not as much as Green St Petersburg, but enough not to look too appealing to me. From the second, it got clearer and nicer. For this first batch, I steeped it 4 times in total and it felt like 1 or 2 more could have been possible. I forgot it for almost 5 minutes at the third steep and positive surprise, it was not bitter.
I may try to mix it with my jasmine pearls, to try to replicate the Pearl of the Orient blend and see if the mix jasmine-roses makes it easier to finish both those very nice but too flowery teas.
I would definitely recommend it to rose and flower flavor addicts.

Preparation
190 °F / 87 °C 2 min, 30 sec
LaFleurBleue

Uhmm earlier this week, I left it steeping too long (no clue how long exactly); the resulting brew was awfully bitter. I had to throw it away.

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LaFleurBleue

Uhmm earlier this week, I left it steeping too long (no clue how long exactly); the resulting brew was awfully bitter. I had to throw it away.

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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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