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5 Tasting Notes
I have tried a lot of different blueberry teas, but the blueberry green from Bigelow is by far my favorite. It tastes and smells like blueberries, but without the acidic taste I find most other blueberry teas have. The combination of blueberry and green takes away the bitterness that you get from the green tea.
I find that this tea is best sweetened and steeped for about 2 and a half minutes.
Sweet Pu-erh Tea is a delightful tea from Yunnan Province in China. Fermented after drying and rolling, they are often (and traditionally) sold compressed bricks. The kind I got to try was a Tuocha Bowl, molded into the shape of a bowl and thought to have originated along the Tuo River trade routes. The color is similar to that of an Oolong tea but the taste is closer to that of a Green Tea. It reminded me of a very rich Genmai Cha. The type I had is a raw Pu-erh, meaning it has a sweet and earthy aftertaste from the fermentation. I would not rate this as one of my favorite teas, but it is a really unusual one
Lapsang Souchong Black Tea, an unusual and bold tea from the Fujian province of China. Smoked over pine fires in bamboo baskets this tea captures the taste of the fire. It is a perfect tea for cold winter nights…the taste reminded me of warm fires, high mountains, and clear cold skies. You can taste the full spectrum of tea with this type…the warmth from the sun, the aging leaf, and the smoke from the fire in every swallow. It is one of the most intense tea flavors I have come across. Tastes good black and sweetened, but tastes like stale ashes if left to cool too long
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