80

I love how this smells, it’s absolutely juicy strawberry goodness that makes me think of plump Amaou strawberries glistening in the sun. There’s not much sweetness straight and your brain kind of is expecting a sweetness simply due to the smell, so I like to add a skosh of honey. Maybe I should’ve tried rock sugar instead because I feel adding the honey kinda brings out it’s astringency more- like if you dragged your fingers across the surface of a dry balloon, that’s how your tongue will feel :/ Kind of unpleasant. I still love the tea, but maybe I would appreciate the green tea more? Not sure if there’s any left in the online store, so alas! I will have to wait until next year…

Flavors: Fruity, Malt, Strawberry, Tannin

Preparation
Boiling 3 min, 0 sec 1 tsp 8 OZ / 236 ML

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Bio

Korean-American freelance writer & illustrator/concept artist.

Not much experience, so my reviews are very much ‘ymmv’. Got into tea during a month-long trek through China, where I got to research some tea history and experience gongfu tea ceremony in Guangdong.

My friends think I get overboard and ‘fancy’ with teas, but my favorites tend to be stuff I grew up drinking like náaihchà, red teas (NOT rooibos)/whatever’s commonly served in yum cha and bori-cha- which I drink straight. I do use honey, lemon juice, milk/cream, or Demerara sugar in some other teas.

Got some ‘Congou’ tea from visiting colonial Williamsburg a few years back and have been fruitlessly trying to pin down what it actually is.

Likes: fruity (lychee, black currant, melon, apple), citrus, muscatel, creamy, nutty, cinnamon, chamomile, mint- don’t really mind high astringency for some reason?

Dislikes: Smoke/Tobacco, licorice, pepper, anything reminiscent of alcohol/overly malty. Most herbal & Yerba Mate.

Location

South Bay, California

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