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75
drank Filiz by Caykur
81 tasting notes

I had this tea a while back and if memory serves me right, I think it was certainly a good tasting tea overall. It was serve piping hot with sugar on the side, but I don’t think my friend who served the tea used a samovar or a double kettle brew technique. He boiled the water fiercely and then added the tea which was about 4 teaspoon worth, at which he took the pot out of the heat. It was only fifteen or 20 minutes later he strained the tea of the leaves and serve me and himself about a cup. I knew it was gonna be a mouth puckering and face cringing bitter tea, but I managed to take a sip.
To my surprise, it was a flat and smooth tasting tea with a bit of minty chemically flavor at the end. I think I put too much sugar in the tea or it was really weak but I enjoyed, though I was kind of disappointed on the all the effort it took to brew this tea. Certainly its the first I tried of Turkish tea and definitely won’t be the last! What ever coompany or tea garden this tea was produced in I enjoyed a lot.

Preparation
Boiling 8 min or more

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I’m a tea lover and a traveler. I believe in delving into cultures and cuisines. In so doing, I have found tea to be the most exciting and adventurous beverage in the world that has played a role in history and in the lives of many. Now that’s a shrub isn’t it!
Note: I may be a purist at times where some teas needs to be enjoyed naturally, yet I do enjoy many other teas that find its way into my palate!

Favorite Teas: Yunnan teas, the staple Assam and some Darjeeling, love Japanese greens, and “indie” teas either home grown or unfamiliar regions i.e. Turkey, Georgia, love Tisanes, Oolongs, some white teas, and my favorite staple: Chai teas.

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