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93
drank China Seduction by Design a Tea
104 tasting notes

I decided to give this one another try today. I measured out two heaping teaspoons, double what I had used before, and as I was doing so I realized that only about a third of the mix was tea leaves. The other two thirds were chocolate nibs and rose petals respectively. Perhaps that was the cause of the weak taste last time.

After steeping the liquor was a murky red-brown. Very murky, I could hardly make out where the spoon touched the bottom of the tea cup and I use a small cup.

First sip…WOW! Now THAT is CHOCOLATE! Milky smooth but with a slight dark coco bitterness. It actually tastes a lot like the jasmine-infused chocolates that I have. I’ll have to try blending this with some jasmine tea at some point.

Preparation
Boiling 6 min, 0 sec

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Bio

I prefer loose-leaf teas but I do like to keep some tea bags around for travel. I prefer black teas (especially Yunnans), dark oolongs, and pu’erh. My #1 favorite is Jasmine Golden Yunnan from thepuriTea.com.

Most used pots:

12oz blue tetsubin (1.75-2.0 grams of leaf. teas steeped in this get a spoon-full of sugar)

10oz green tetsubin (1.55-1.65 grams of leaf. teas steeped in this get less than a spoon-full of sugar)

5oz gaiwan (4.0-4.15 grams of leaf. no sugar)

4oz gaiwan (2.5-3 grams of leaf. no sugar)

Location

Bar Harbor, Maine, United States

Website

http://instagram.com/katlyntje

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