81
drank Korean Sejak by DAVIDsTEA
96 tasting notes

I’ve resolved to make greens & lightly oxidized oolongs my priority, after reading a Verdant blog post saying they only stay fresh for about 4 months. Let’s just say I have my work cut out for me.

Dry leaf smells a bit like being on the coast – herbaceous, but with a whiff of ocean air. After being rehydrated, the leaves appear very delicate, almost the texture of seaweed. The flavor is light and similar to the aroma; very clean, with a satisfying thickness to the liquor. It’s very similar in taste to a Japanese green, and quite different from the only other Korean green I’ve tried, which was biscuity and fruity-sweet.

I was expecting a lot worse, considering the overall rating! Yes, its flavor is barely-there at times, but so is the tea I’ve had at most of the Japanese restaurants I’ve been to. I’ll have to seek out some other Korean teas.

Preparation
165 °F / 73 °C 2 min, 15 sec 1 tsp 8 OZ / 236 ML

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Bio

I grew up in New Jersey drinking Celestial Seasonings, and now I live in England, where I developed a taste for a good builder’s brew. Sometime in 2012 I bought my first loose teas, and my collection has since spiraled out of control. Still quite a novice, due to not drinking enough tea to keep pace with the amount I keep buying.

Some things I’m pretty sure I do like:
- most florals (jasmine, orange blossom, osmanthus, etc)
- buttery, vegetal greens
- malty blacks (usually with milk & sugar)
- oolongs that aren’t too heavily roasted

Not really feeling the flavored teas lately, for whatever reason.

All tasting notes use unfiltered hard tap water, unless otherwise specified.

No real method to my numerical ratings yet, but we’ll see what develops. So far I’ve only given ratings of 90 or higher if I actually get excited while drinking the tea.

Location

Bristol, UK

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