211 Tasting Notes
Exactly 170 F, for 1 minute. Glass cup, metal basket infuser, covered. I found in this tea a sweet green aroma and a buttery artichoke flavor. Second steep was the sweetest. A cool tingle lingers on the tongue, requesting another sip. Quite delightful. I prefer it warm or hot, as the richness of scent and taste is muted in the cooled tea.
Boiling water 3 min, resteeped 4 min. The liquor is red-amber, rosy, almost orange — a beautiful shade — with a chocolate aroma. I am tasting caramel, toasted almond, bittersweet cacao, with a sweet plum finish. A perfect accompaniment to the Walkers shortbread I brought home yesterday!
Full-bodied, mouth-filling, smooth. A piquant nip at the start quickly gives way to gingery notes over a caramel base. The finish is both sweet and slightly astringent. My second choice to accompany dark chocolate, the first being a Darjeeling.
Revisited this tea after becoming familiar with white tea, and now I find it stunningly delicious — my favorite of TTC’s blends. Often I put a dab of light agave nectar in it, which brings the coco-fruit to the fore. Without sweetening, I enjoy more of the complexity of the white tea. At least one good resteep, too.
180 F, 3 min, Yes, a luscious fruity flowery scent, sort of berry & rose, while the taste is more of a nutty-green tea and tart fruit. It’s a nicely rolled tea, as well, as you can see in the photo. More complex taste than I expected from green-based tea. And FYI, all the tea I’ve received from these folks has been in foil zip-lock bags, the industry standard.
Rich vegetal flavor. First steep was quite sweet and mouth-watering. Second steep was less sweet, more piquant with floral notes.
180 F 2 min; resteep 3 min. Golden infusion, flavors of moss, smoke, touch of caramel. Hoji-cha is traditional Japanese “roasted green tea.” To me, its uniqueness lies precisely in that counterpoint of greenness to toastiness. These tea leaves were harvested in Uji and Shizuoka, Japan.
Gaiwan, 195 F, 4 min steep. Not a bit grassy. Aroma and flavor of wood, nut, and a fruitiness like a Darjeeling — could this be the muscatel flavor? Somebody else try this and post your answer. Whatever it is, I love it! Plus a bonus: a colorful, gorgeous dry tea, so the visual aesthetic is there, too. Stalky (lots of stems) though. ’Tis “The Leaf, the Stem and me.”
The bergamot oil used in this white tea impressed my senses nicely. I find it an uplifting aroma. The white tea held its own, with a slight vegetal taste and notes of nut and meadow flowers. Cream & vanilla — not evident, at least not to my aging taste buds.
Success! 150F, 2 min. By paying closer attention to water temp and steep length, I did justice to this delicious tea. Genuine natural jasmine notes float in the nostrils while vegetal juciness fills the mouth, with both lingering afterwards.