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16 Tasting Notes

91

I walked in to the office after a brisk little walk and my colleague mentioned she helped herself to the tea on my desk. Totally cool! She LOVED it. She had never tried it before but I always keep a stash in my desk!
This tea is like nectar. I like to brew it strong. I think that when you brew it strong you are really extracting the body of tea found in ancient tea trees. There are nice fruity notes in this tea. I taste peach and nectar and the love of the ancient trees.

Preparation
180 °F / 82 °C 2 min, 30 sec
takgoti

That sounds tasty! I’ll need to add it to the list.

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90

I said, " I need to make tea." Then magically my colleague fills my cup with Gokubo! My favorite kukicha, ever!

I can not drink any other kukicha after drinking this one. There is a wonderful citrus note and no astringency. It is rich and sweet and pretty complex. The infusion color is a beautiful rich green color.

Preparation
1 min, 45 sec

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95
drank Gyokuro Yame by Rishi Tea
16 tasting notes

This tea is truly a treat. I just made some with my friend and we can’t help but smiling at each other. It is so delicate yet rich with flavor. The dry leaf is emerald and full of oils. The wet leaf aroma has notes of evergreen and you can just smell the rich, milky umami. I will be re-steeping this at least two more times.

I like this Gyokuro because of the differences in the Yame growing area. The Yame area uses different fertilizing than the Uji area does. The Uji area also tends to use the Goku bushes which naturally take in a lot of nitrogen. They then use very concentrated fertilizing practices to pump up the plant.
The fertilizing practices in Yame are different and the tea tends to have less of the super umami but does have a nice range of complexity.

Preparation
165 °F / 73 °C 1 min, 45 sec

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95
drank Nishi 1st Flush Sencha by Rishi Tea
16 tasting notes

This is the tea that turned to on to Japan. This shipment has really nice complexity and balance. It is a blend of a few primo varietals. Nice umami, nice color, nice chi. Mr. Nishi-san is one of my heros.

Preparation
170 °F / 76 °C 1 min, 30 sec

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95

It had been a while since I had made our current lot. I had forgotten how great this batch is. This lot is made from many grades including some pu-erh palace. It has great complexity and very nice body. The leaf size is very small because it is made up of higher grades but delicious. I will put away my 2005 lot and enjoy this lot, now!

Preparation
Boiling 2 min, 30 sec

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75
drank Earl Grey by Rishi Tea
16 tasting notes

This is the Earl Grey that turned me onto this style. I used to HAAATE it before!

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75
drank Sencha Sakura by Rishi Tea
16 tasting notes

I made cold brew! Tea in a glass pitcher, fill with cold water and let sit in fridge for four hours. INTOXICATING!

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75
drank Purple Bamboo by Rishi Tea
16 tasting notes

I filled my guywan halfway and have been doing super quick infusions. I am on my fourth. FYI: Goes great with chocolate which I am eating for breakfast.

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75

I love the taste of spring.

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75
drank Sencha Yuzu by Rishi Tea
16 tasting notes

Reminds me of a tropical vacation. Today I was in the mood for Japanese teas and this hit the spot. I would love this with Sushi!

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Profile

Bio

I live and love the way of the leaf. I am a passionate woman who is full of fire and life. I love all that is around me. I gather energy from within, the sun, the moon, my family and friends. I love growing and tending plants and feeding people.

The following are a few of the things I lOVE:
*plants
*summer
*cooking food
*feeding people
*white tea
*japanese tea
*taiwanese oolong
*pitbulls
*kittens
*gardening

Drinking tea while pregnant is A-OKAY! Baby does kicks for high mountain oolong and Gyokuro.

Always smiling. The love that surrounds me is food for my soul. Let me share my nourishment with you.

Location

Cali native stuck in Milwaukee for one more year!

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