189 Tasting Notes

86
drank Sei Mee by Sei Mee Tea
189 tasting notes

Powdered

Aroma when Dry: crisp, light, grassy, sweet (eastern)

After water is first poured: smooth, creamy, grassy

At end of steep:
Tea liquor: opaque deep grass green
At end of steep: same

Staple? Yes
Time of day preferred: any
Taste:
first notes: Rich smooth sweet (eastern) bright grassy notes. Grainy if not blended well.
As it cools? bitters quite a lot, briefly, then balances out again, getting a bit richer. Stays bright, creamy and grassy throughout.
Additives used (milk, honey, sugar etc)? No, but have used it successfully mixing with my chai blends, in cooking, and both stovetop and smoothies.
Lingers? Yes, with grassy, no bite aftertaste.

Preparation
190 °F / 87 °C 2 min, 0 sec

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46

Bagged

Aroma when Dry: bright,rich, vegital.

After water is first poured: Grassy, sweet (eastern)

At end of steep: grassyer
Tea liquor:
At end of steep: Light grassy green

Staple? No
Time of day preferred: Any, but great as first or last tea if the day.
Taste:
first notes: light, grassy, mild.
As it cools? Blends, slightly bitter aftertaste
Additives used (milk, honey, sugar etc)? No.
Lingers? Yes, cool, with slight bitter quality.

Preparation
190 °F / 87 °C 3 min, 30 sec

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60

Bagged

Aroma when Dry: Slightly sour, malty.

After water is first poured: woody, with malt notes

At end of steep: warm, twiggy, malty, toasty.
Tea liquor:
At first: light brown
At end of steep: deep earth brown

Staple? No but, inviting me to try others, loose leaf for sure.
Time of day preferred: Midday, afternoon

Taste:
first notes: Rich, smoky, toasty quality.
As it cools? Bitters quickly, but not unbearably stays smokey, malty.
Additives used (milk, honey, sugar etc)? No.
Lingers? Yes, with a smoky maltyness

Preparation
195 °F / 90 °C 6 min, 0 sec

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97

Bagged

Aroma when Dry: lingering Soft, slightly powdery, velvety sweet, minty
(western)
After water is first poured:. dessert like minty, almost vanilla notes
At end of steep:
Tea liquor:
At first: pale spring greenish
At end of steep: deep russet brown

Staple? YES! Looking into the loose leaf next
Time of day preferred: Any, but early morning or late at night it is lovely
Season: Summer preferred
Taste: cool, smooth, minty, woody, slightly flat
first notes:
As it cools? Notes open up greatly, start to hold their own, I can taste “layers” of minty goodenes, and it starts to sweeten naturally.
Additives used (milk, honey, sugar etc)? No. Have used honey and agave when chilled in a blend with other herbals, both work, but are unneeded in it plain. Love floating pine nuts in it when warm, is a great accent (was introduced to Moroccan mint this way in restaurant.)
Lingers? Yes with smooth, crisp minty cooling notes, no afterbite.
Also great (better) cold/cooler.

Preparation
195 °F / 90 °C 5 min, 0 sec

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65

Bagged

Aroma when Dry: woody, warm, faintly sweet
After water is first poured: warm, earthy, woody.
At end of steep: woody, sweet (eastern) chewy.
Tea liquor:
At end of steep: light earthy brown

Staple? Has great possibility, I do love it but prefer loose leaf, so looking into other brands.
Time of day preferred: Any.
Taste:
first notes: twiggy, buttery, smooth.
As it cools? notes warm, bitters slightly, gets twiggier.
Additives used (milk, honey, sugar etc)? No.
Lingers? Yes, with warm, sweet (eastern) earthy smoothness
Also great cold.

Preparation
190 °F / 87 °C 5 min, 0 sec

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82

Bagged

Aroma when Dry: layered mint, slightly powdery
After water is first poured: bright, minty, cool
At end of steep: woodsy, bright, minty and cool
Tea liquor:
First: light green
At end of steep: deepens slightly

Staple? Yes
Time of day preferred: Any
Taste: balanced mint, neither variety overpowering the other. Fresh, not spicy or bitter
first notes: slightly sharp, bright, woody, minty, slightly sweet.
As it cools? notes hold, but blend slightly. gets a bit sharper.
Additives used (milk, honey, sugar etc)? No, but have used raw sugar in the past, and agave when chilled, both are lovely
Lingers? Yes, notes punctuating their departure.
Also good chilled.

Preparation
195 °F / 90 °C 5 min, 0 sec

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89

Bagged

Aroma when Dry: slightly sweet(western sweet),powdery
At end of steep: blended sweet, floral
Tea liquor:
First: light brown, almost sandy
At end of steep: deepens into a red earthy brown.

Staple? Probably, looking into loose leaf next.
Time of day preferred: Mid Morning, Afternoon
Taste:
first notes: light floral, mild woody note. Can distinguish between the linden and black. Honey notes complement nicely, not noticeable as sweet per se.
As it cools? Notes blend, but none vanish.
Additives used (milk, honey, sugar etc)? No
Lingers? Yes, floral softens on its way out.
Want to try chilled.

Preparation
190 °F / 87 °C 4 min, 0 sec

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52

Bagged

Aroma when Dry: Bright, Sour Hibiscus, Lemon dominate
After water is first poured: delicate and tangy, fruity. All three notes noticed, lemon, Hibiscus and Honey. Slightly grassy note from the green tea base.
At end of steep: smooths out, sweetens slightly, then it mellows out so much it gets bland.
Tea liquor:
At end of steep: grassy

Staple? No, but may revisit, for use as medicinal.
Time of day preferred: Morning, Afternoon.
Taste:
first notes: Honey, then a hint of lemon. Hibiscus very faint.
As it cools? Lemon surfaces greatly.
Additives used (milk, honey, sugar etc)? No.
Lingers? Slightly, with mild sour note.

Preparation
195 °F / 90 °C 3 min, 30 sec

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90

Bagged

Aroma when Dry: Floral, slightly sour
After water is first poured: Soft earthy floral
At end of steep:
Tea liquor:
first color: Light brown
At end of steep: Ruddy

Staple? Yes, will try loose leaf version next.
Time of day preferred: Morning
Taste:
first notes: floral, deeper then Jasmine. Being my first Magnolia I have tasted, I have to go by comparing it to what the flower smells like on a tree. Earthy, woody fragrance follows, and deepening taste.
As it cools? Notes blend into floral woodyness.
Additives used (milk, honey, sugar etc)? No.
Lingers? Not much, leaves with a flat dustyness.

Preparation
190 °F / 87 °C 5 min, 0 sec

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36

Bagged

Aroma when Dry: Dessert Sweet, fruity
After water is first poured: bergamot and grapefruit are noticeable
At end of steep:
Tea liquor:
first color: light tan
At end of steep: Same

Staple? No.
Time of day preferred: undecided, first tasting
Taste:
first notes: Light floral, followed by citrus.
As it cools? Notes blend, floral aftertaste heightens.
Additives used (milk, honey, sugar etc)? No.
Lingers? Yes, the bergamot stays, the citrus blends and lingers as well.

Preparation
190 °F / 87 °C 4 min, 0 sec

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Bio

Drink your tea slowly and reverently,
As if it is the axis on which the whole earth revolves
Slowly, evenly without rushing toward the future.
Live the actual moment.
Only this moment is life.

-Thich Nhat Hanh

If man has no tea in him, he is incapable of understanding truth and beauty.” ~Japanese Proverb

Tea is a cup of life.” ~Author Unknown

Tea is liquid wisdom.” ~Anonymous

tea leaves
tea loves
loves tea
lives tea
leaves tea?
never.

~Uniek Swain

You can never get a cup of tea large enough or a book long enough to suit me.” ~C.S. Lewis

Divinity is a smile or a tear drop; or yes, even a cup of fresh green tea.
-Chinese Author unknown

Tea…is a religion of the art of life.” ~Okakura

I am Chajin. A 98% Loose leaf gentleman.

When in practice, and with access to loose leaf tea, I drink tea daily. With Loose leaf, often I will stay with the same tea for 2-3 days. With Teabags I flit around between kinds a bit more, though if I am restricted to only teabags due to any kind of lack of access, I often reduce my tea to a few a week, get bored easily, and as a supertaster I am very sensitive to quality.

Being of Japanese, English, French, Welsh heritage(Southern, Texas),I have had a lifetime’s experience in true teas, in one way or another. Growing up, my mother’s cupboard was rarely without a daily go-to quality genmaicha, and a matcha for cooking. My father loves blacks, and his mother was never without a box of Red Rose Tea. My Aunt and Uncle usually had Greens,Pouchongs and Oolongs around the house. Due to location and accessibility issues, I have gravitated towards bagged tea recently, but grateful to find more options opening up for me, and it is a relief to restructure my loose leaf stash!

I think of Teas as friends…exploring new relationships, deepening established ones…having a strong circle of solid support to stand alongside you through life…I have found some of these kinds of relationships with individual teas, I am hoping to find/build more along my journey courting my current circle of acquaintances, and not get sidetracked by frivolous dalliances flirting too long with a newcomer along the way.
(Due to this point of view, I will often taste a tea at least twice before fully evaluating enough even for a first rating.)

I drink true teas, and tisanes. Among Tea,
I love my Japanese Greens, and more recently love exploring whites and oolongs, and want to rediscover Pouchongs. Mixed results so far with pu-erh and also blacks, but use blacks for chai, as well as medicinally. Limited exposure to (Chinese)red teas, but interested. No experience with yellow or purple teas.

Among herbal and floral notes, my favorites are (Seaweed) Kombucha, Mints, Ginger, Honeysuckle,Yuzu, Jasmine, Lavender, and Rose.
After all this time, I still understand unflavored Matcha, jasmine or rose fragrance in tea to be a sweet tea.

The flavors I Treasure in my Tea are the Classics/Orthodox blends, I gravitate most towards the layered and nuanced teas.
Of those I always return to Scented and “Plain”…while I do enjoy some classic flavored tea also. I feel strongly that life is to short to drink bad tea.

Ingredients you will not find in my tea stash: 1. Stevia, 2. rooibos (red or green), 3. Fermented kombucha, or more accurately, kōcha kinoko.
I am attempting to avoid any artificial flavors as well.

My permanent stash consists of mostly varieties, teas I know I enjoy at any temperature( at least 1-2 each of Houjicha, Genmaicha, Sencha, Moroccan or other Green tea/Mint Blend, Thai blend, Silk Oolong, Jasmine, Chai, and White, Matcha, Darjeeling Black..

Ginger, Lychee, Lavender, Mint, Rose, Rosehips, Hibiscus, Mugicha, and Japanese Konbu-cha (both plain, and Ume flavors) and Yuzu are among the tisanes/blends ideally in residence) I chose based on overall quality as well as how a tea’s flavor and texture holds up over various temperatures(as in can it cool and keep my interest?).
I try not to be too brand loyal, in case of discontinuance, or lack of common availability.(Of course I do have my further favorites, but I try to find a few qualifying faves to rotate through.)
I have a small collection of tea ware, collect some lines of Wade Rose Tea figurines.

Rating Legend:

100 = What I will restock first and most likely always have on hand

90-99 = Where is the Tea IV again? Soul Nourishing Teas I never want to be without.

79-90 = Daily Drinker Teas, comfort teas must haves.

66-78 = Specialty stash. Seasonal must haves, Medicinals, Teas that I love that are too expensive/rare to qualify for unrestrained consumption, or that I have to “be in the mood for”

65-50 = Acceptable, 2nd choice brands or types of of my staple kinds of tea, teas that may need reconsideration.

30-49 = Will drink if only tea around. Won’t buy personally.

48-20 = Might finish a tasting cup…For Research only.

20-1 = Why am I drinking this?….Just…NO.

1= also often a tea where the smell of it, dry, or brewed makes my physically react badly, before tasting

Rated, but No tasting note?
I have tried it prior to joining, and rated from memory. If it is in my stash, or something that got a high enough rating to revisit, I will get to an update with a formal tasting note as well. OR: The first smell or sip made me ill enough, I did not proceed with the tasting.

Favorite Companies So far:
Numi
MAJANI
Shang
Tealet
Butiki Teas
Nature’s Tea Leaf
The Persimmon Tree
Steven Smith Teamaker
Japanese Green Tea Shops
Mellow Monk
Blue Lotus Chai
Red Leaf Tea
Hibiki-an
Yuuki-Cha
O-Cha.com
Maiko
Den’s
Hojo
Aiya
-
the minimalism of tea

“Tea is a an act complete in its simplicity.

When I drink tea, there is only me, and the tea.

The rest of the world dissolves.

There are no worries about the future.

No dwelling on past mistakes.

Tea is simple: loose-leaf tea, hot pure water, a cup.

I inhale the scent, tiny delicate pieces of the tea floating above the cup.

I drink the tea, the essence of the leaves becoming a part of me.

I am informed by the tea, changed.

This is the act of life, in one pure moment, and in this act the truth of the world suddenly becomes revealed: all the complexity, pain, drama of life is a pretense, invented in our minds for no good purpose.

There is only the tea, and me, converging."


Thich Nhat Hanh: Tea Ceremony

Location

Oregon, USA

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