Matcha has become a part of my morning routine. Mainly because of the vitamins, but also for taste. I usually can’t afford high-grade stuff, but JING might’ve forced me to rethink my purchases of lower quality stuff. This foams up beautifully, and the taste is nowhere near bitter. Other flavors one finds is a mix of seaweed-like sweetness along with mild fruit notes. It’s an excellent find.
313 Tasting Notes
This is a very good – if very picky – green tea. By picky, I mean it requires a specific brewing time and temp to be very good. Some of that can be palate-specific and subjective. Brewed at the time and temp suggested on the Teaflection site lends a very chestnutty and vegetal brew. I softened it a bit, but liked it both ways.
Unlike yerba mate – which can have a bitter, bark-like taste to it – this has a tinge of sweetness on the aftertaste to offset the initial nettle palate. That and it kicks you in the arse for a good five hours. (I.e. It’s caffeinated. Deliciously caffeinated.)
I brewed this for only the second time today since the mother was in town. For the life of me, I don’t know why I waited so long to revisit it. It’s exactly what you hope for in a promised title like “cream Earl Grey”. The high quality Ceylon tea base and vanilla/bergamot pairing work to outstanding effect to create a very sweet cup without the need for sugar. I also don’t know why I haven’t latte’d this yet. Tomorrow, maybe.
While I’m a staunch supporter of British irony, and love the name and story behind this tea, I can only give it a pass on taste. They say it’s a blend of Ceylon and Darjeeling, and to some extent the flavors of both are present. However, it embitters far too quickly (even at a three-minute steep) and starts off dry on the foretaste. It eventually settles into a clean/floral Ceylon note in the middle, and a spicy aspect from the Darjeeling last, but it’s a rocky road to get there.
I’m a bit of a heathen for liking Chinese-produced sencha than Japanese, but I always find the taste to be livelier, fruitier and not as roast-nutty. This was no exception. It lived up to its title. I await the pitchforks.
Despite some initial difficulties with the “exclusive delivery system” (I’m kind of an idiot), this brewed up to a fine – if more subtle – masala chai. I attribute the subtlety to the saffron and rose petal inclusion, yet there wasn’t much of a floral presence to speak of. All in all, decent. Just be careful with the brew-tache wings, they can slip.
It’s a very good Darjeeling…but only a passable Earl Grey. The citrus-sour bergamot aspect – even with the inclusion of orange blossoms was very understated. For a bolder brew, adhere to Canton’s double-or-nothin’ recommendation of 2 teaspoons of leaves to a 6oz cup.
I suppose just saying “friggin’ awesome” alone won’t quite cut it here. Well, how about “this had fruit-sweet notes to spare with a crisp earthy center”. Tea-isms for “badass”.
This tea was sheer dessert-like badassery. Latte the shit out of it.
I couldn’t find this anywhere, but – by accident – finally located it at a Korean eatery near my work. It’s a very resilient green tea, handles 190F water like a champ. The flavor is lightly grassy, kelp-ish, sweet, and a bit buttery with a fruit note. Everything a guricha should be.
This was a far lighter Lapsang Souchong than the usual campfire variety. There was even a welcomed floral presence I wasn’t expecting.
Tastes like a guilty pleasure without the guilt.
This is herbal perfection. Nothing else need be said.
I liked it a lot, but didn’t love it. However, it makes for a good evening cup when paired with just a dash of actual honey. For something bolder, though, go for her redder sister.
While it may be intense for some on the foretaste, it settles into a grassy, berry-sweet middle ground unlike any sencha I’ve ever tried.
It may be a gimmick, but “man”…it’s an awesome gimmick.
Would’ve worked better with a Lapsang base instead of an Assam/Nilgiri one, though.
My Recipe for a Maple Bacon Tea Latte: http://www.lazyliteratus.com/974
This has the honor of being the first matcha I’ve tried. I have since tried better ones, but this one is still quite top-notch. It isn’t the highest quality – that honor belonging to koicha-grade ceremonial – but the zesty, slightly roasty, sweet-seaweed-like taste can’t be beat.
This is a bergamot-scented Silver Needle white tea. While the scent holds the sour-citrus quite strongly, it mutes a bit in the taste. But not too much. Compliments vanilla extract and stevia perfectly.
This was the second loose leaf white tea I ever tried. The greatest thing I noted was how it had the subtle scent and taste of apricots. It was the first time I ever picked up on a fruity note in a tea and tasted anything but “leaf”.
While not a fan of most Japanese green teas, gyokuro is an exception. While this is not the best gyokuro I’ve had (a little too roasty), it still soothes quite nicely.
I’ve had Lapsang Souchong’s before that were mainly just…well…burnt tea. I like ‘em, but not much can be said about ’em. This one had a chocolaty note to it that added something extra. And it’s cheap if you buy in bulk. Can’t beat that.
This herbal is pure WIN. It has all the nut-sweetness of it’s redder sibling, but none of the blandness. Compliments honey well, too.
It’s lemongrass. There’s not much that can be said about it other than it’s citrusy, slightly grassy and light. Not much of an impression by itself, but it can be added to other teas perfectly. Really goes well with their Jing Mai White.