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If you gift this Wedding Tea or serve it at a wedding, you can hope the marriage is as durable as these leaves! Admittedly, I used a generous amount of the voluminous stuff, but getting five (5) good infusions from green tea was quite impressive. The first couple of infusions were one minute, with the last one (still tasty) going 5 min. The hand-tied mini-rosettes are made entirely of buds. The loose leaves are big and dark green. Stash claims there is yerba mate in small part, which may account for the touch of bitterness which didn’t vary along the steeps. The citrus rind flavor held up all the way, as did the melon flavor, and the green tea flavor, too. I added a dab of light agave nectar to a couple of the cups, and it was good either way. The dry tea blend is beautiful to behold, but I’d drink this to experience it’s uncommon and delicious melon flavor and its inspiring and amazing fortitude!

Preparation
180 °F / 82 °C 1 min, 0 sec
Suzi

That’s such a cute looking tea!

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Suzi

That’s such a cute looking tea!

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Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.

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Southern California, USA

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