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Another day, another oolong. I’ve been making relatively few tasting notes because it takes me so long to get through a pot of these Verdant teas, especially when I haven’t tried them before because then it always takes me forever to take the first sip. Case in point, this one. I made this tea before 7am this morning. It is now 2:15pm. I am not going to reheat it. I think my subconscious has something against hot tea right now.

Now, onto the tea. It definitely tastes my definition of ‘roasted’. The bread qualities are really strong. It smells more floral than it tastes. I’m not picking up the pineapple that some people are tasting, nor the cinnamon, for which I am grateful because I don’t like cinnamon. Less chocolate than I would have expected too, although I really have a hard time tasting chocolate unless it’s really blatant. Mostly this tastes like a lot of things rolled together and I can’t pick them apart really well, but the strongest is ‘roastiness’ and bread crusts.

Preparation
205 °F / 96 °C 1 min, 30 sec

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Bio

Single, vegetarian, asexual, 5 cats. Airplane Engineer. I drink most of my tea with a bit of sugar and all the ones with a black tea base with a little bit of milk too. I’m super sensitive to bitterness and spiciness so I tend to avoid those.

I am also a flavoured matcha latte fanatic.

Location

Renton, WA, USA

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