87

Second tea of the morning….. (SRP #41)

My computer hates me today. I just lost my review.. Anyway, the short version of my intro is that I appreciate the new way they are packaging free samples. Less waste is always good in my book. Also, I appreciate that they have moved toward putting labels on the small manufacturer packages of samples, too.

This sample was provided by TeaVivre for review. I think I am on my last round of these. This has been so fun! Thank you so much to Angel and her team for introducing me to teas beyond my favorite China black teas.

The leaves are a tight ball and dark green. The liquor is an amber yellow rather than golden like greener oolong varieties. I am pretty sure the leaves are slightly roasted in this tea. It could just be the variety, but there is a light roasty or baked scent as well as flavor. It really reminds me of roasted green vegetables. The notes of butter with the heavy mouthfeel are there, but the roasted flavor is the most prevalent. I generally prefer greener oolongs, but this is good. It lies somewhere between the green and dark oolongs as far as flavor.

Mug method, 2 minutes, 185 water. No additions. Getting ready for a resteep.

Preparation
185 °F / 85 °C 2 min, 0 sec
ScottTeaMan

Tie Guan Yins are somewhere in between Jen…….I like them alot!

SimplyJenW

I think I have had some that were not roasty tasting, though.

Login or sign up to leave a comment.

Comments

ScottTeaMan

Tie Guan Yins are somewhere in between Jen…….I like them alot!

SimplyJenW

I think I have had some that were not roasty tasting, though.

Login or sign up to leave a comment.

Profile

Bio

My motto: Drink the good tea!

Tea enthusiast, trying to keep up my cardio for the zombie apocalypse. I have come to accept that I am a western brewing black tea drinker as that is where my ‘tea heart’ lies. I started on loose leaf as a way to have my dessert and not suffer the caloric issues. Once I tried it, I was hooked.

I drink what I like, which is mostly China blacks, a few traditionally scented blacks and Earl Greys, plus a flavored tea here and there. I don’t mind spending a bit on premium varieties on occasion, but an expensive tea has to deliver. My favorite places to order are Harney & Sons and Upton Tea Imports. TeaVivre is great for Chinese tea.

My ratings are pretty subjective. If it falls under 70, I may not take the time to post about it unless I had something specific to say. If it is 70-80 I like it, but I will probably not rebuy. Favorites are over 80 and up, but sometimes the less expensive or more easily obtainable version of a similar taste will win out for my cupboard space.

Usual teapot steeping method: 24 oz teapot, 3 perfect scoops of tea (4 1/2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual mug steeping method: 15 oz mug, 1.5 perfect scoops of tea (just over 2 actual tsp), freshly boiled water, 4 minutes. Lightly sweetened.

Usual pan method: 1 1/2 cups water, 2 perfect tsp chai (3 actual tsp). Simmer for 3 minutes. Add 2/3 cup skim milk. Simmer for 2 more minutes. Strain and sweeten.

Usual pitcher method:
5 or 6 Perfect Spoons of tea (this means about 7-9 actual tsp), freshly boiled water, brewed essentially double-strong in my 24 oz teapot for 4 minutes. Fill my Fiestaware Disc pitcher (about 60 oz.) halfway with ice. Add brewed double-strong tea to the pitcher. Stir it a little and enjoy. No additions.

(*SRP is my Sample/Stash Reduction Plan starting on April 12, 2012. I got so far, but just decided it was too fussy to keep track.)

Location

Ohio

Following These People