Hide

Welcome to Steepster, an online tea community.

Write a tea journal, see what others are drinking and get recommendations from people you trust. or Learn More

Many thanks to the Good Lady Angrboda for this, my tea of the afternoon (there was no tea of the morning as toddler had me up at 7:30 am for a bowl of cereal and I then convinced him to go back to bed and woke up again at 11:30). Rowan’s fever is gone today but I am super tired and still have ear thing. Sooo no special Orchid Oolong or Golden Fleece for me today pout

This however sounded good to me, which is odd as I didn’t like the one genmaicha I’ve tried (Teavana, but what do they know?). What encouraged me is that it is with Bancha and not Gyokuro and I figured the flavors would meld better than be such a huge contrast between green and toasty. Plus it is from Le Palais Des Thes and I have heard good things about them.

The smell brewing still isn’t my favorite, burnt popcorn and Kashi, but the taste isn’t bad and it’s even better with food. It’s surprisingly buttery! Genmaicha is definitely a unique cultural beverage, but not one that I am ever likely to get into. ::shrug:: Thanks Miss Ang, for giving me a better Genmaicha experience!

Preparation
175 °F / 79 °C 1 min, 45 sec
Angrboda

I’m glad you enjoyed it! I don’t really care for the stuff myself, and the last time I tried giving some to the boyfriend, he ended up trying SO HARD to diplomatic about it afterwards that I knew not to do it again. :)

Login or sign up to leave a comment.

People who liked this

Comments

Angrboda

I’m glad you enjoyed it! I don’t really care for the stuff myself, and the last time I tried giving some to the boyfriend, he ended up trying SO HARD to diplomatic about it afterwards that I knew not to do it again. :)

Login or sign up to leave a comment.

Profile

Bio

Druid, artist, poet, mum, lover of tea, ritual and myth. I grew up on Celestial Seasons herbals but fell in love with straight loose leaf tea working at my local Teavana for a year. I am grateful for the introduction and the experience, but have moved on.

I see tea as an experience for the senses, I like to imagine tasting the land and the weather as well as the effect of sun, air, fire and the human hand. I have a soft spot for shu pu’er, yabao, scented oolongs, wuyi oolongs, taiwanese tea as well as smooth naturally sweet blacks, creamy greens and surprisingly complex whites.

I began ordering lots of samples from Upton to educate myself on different varieties of tea we didn’t have at work and have fallen head over heels for the unique offerings from Verdant Tea. I am learning things I like: buttery mouthfeel, surprising sweet or spice notes, woodiness, mineral notes, depth and complexity and things I don’t: astringency, dry and sour notes.

I collect tea tins and am in danger of collecting pots, though I am trying to restrain the urge due to current lack of space. I brew mostly in a glass infuser mug or a tea maker, only using cast-iron for company now (still need to get a gaiwan) and tend not to sweeten my teas unless they are British or fruity and iced, which is not often.

As far as ratings, I lack a definite system and haven’t been assigning numbers lately, wanting to spend multiple sessions with a tea first. I usually only log a tea once, unless it is a new harvest or I have significantly different observations, but will go back and edit or comment if I find something interesting or new.

Location

Baker Street, Berea, Ohio

Following These People