194 Tasting Notes
I always enjoy sencha and this is no exception. There is a fair bit of dust in it, so I always have a bit of leaf in my cup, which isn’t ideal, but I don’t mind too much.
I’ve been experimenting with brewing time and poured out a sample every thirty seconds. The packet advises 1-3 minutes. I find 1 minute too short, with not enough taste and with the water at my house, I can taste the water through it quite strongly. Three minutes is OK, but a bitter taste is starting to compete with the normal grassy sencha flavour. My preference is 2.5 minutes (2 minutes is OK too).
What a great combination! Raspberries need to be a bit tangy to taste good in my opinion, so the lime does a good job. I think that more tea companies should be putting this flavour combination in their tea.
It’s on a black tea base, which you can taste well, so it’s fairly well balanced.
Out of all the flavours, I find that the lime flavour comes through the strongest, and is on the edge of being too strong. I don’t mind that but I’d be interested to try it with more raspberry and less lime to see what it’s like.
I find that this tastes good any time I’ve made it, but it is possible to over-brew it.
I need to experiment to find the best brewing time and technique, so if and when I do that, I’ll add another tasting note.
As I understand it, this is the base of a lot of flavoured teas. I’ve had Rose Congou a few times, which isn’t my thing, but I do really enjoy lighter black teas.
I enjoy drinking this tea, but not very interesting. I can see why it’s a base tea rather than being drunk on its own too often. I think next time I’ll go for a Nepali tea, Sikkim Temi or a Keemun or something like that, which have more interesting flavours.
Really good earthy Oolong tea, it’s exactly what I look for in an Oolong. I’d be curious to have it next to the Wu Yi Oolong, which I have reviewed on here and enjoyed very much. Like that tea, it also brews at least 3 times without any problems, which is the sign of a good tea. Highly recommended.
I’m really enjoying this tea. I seem to get the brewing wrong with a lot of breakfast teas, but every time, this tea seems to be good. I drink it with a small amount of milk and like lots of colour in it, but not so much that it turns an orange colour. Some black teas with whole leaves never quite get the strength you’d like, whereas others are prone to getting too strong too quickly, like a PG Tips teabag. This gets the balance, and I don’t end up with too much dust in the bottom of my cup, even with a cup infuser.
I still prefer the rounded flavour of an Irish Breakfast over an English Breakfast, but this isn’t far off.
Edit The amount of tea information below is showing 1 tsp per cup, but I actually use 1.5. I haven’t tried it with less than that, so I don’t know whether it would be right…
This has been a wonderful accompaniment to Wimbledon this summer. Really well balanced tea. I was a bit concerned about the mate component, but it adds something to the tea and doesn’t dominate. The strawberry flavour is not synthetic like it can be. It all melds together into something that seems sophisticated and almost designed for the Wimbledon fortnight.
Wow, this is great. I didn’t even realise tea was grown in Korea. When you brew the tea, it’s a natural golden yellow colour. The processing of steaming and roasting gives it a really interesting flavour. Even after three pots (the leaves re-steep really well!) I find it hard to describe. It’s certainly earthy. The roast flavours are there but it is nowhere near as strong as your average houjicha. It would suit someone who likes oolongs, houjicha, genmaicha, that kind of thing. Struggling as I am to describe the flavour, the only thing I can think of is sawdust. That sounds like a terrible insult but it’s not. I’m picturing my Dad’s garden shed when he had a carpentry project on. It’s homely, it’s musty, it saturates your tastebuds, and it has the life of the trees distilled down into powder. God, that doesn’t make any sense at all. Just try it for yourself, you will love it.
I wasn’t particularly excited about the idea of an oolong flavoured with ginseng. I brewed a pot and wasn’t initially sure what to think, so I passed it to my girlfriend. She screwed up her face really tightly when she took a sip, but I don’t think she’s too keen on oolongs in general. I think it’s a nice earthy oolong, and the ginseng adds some winter warmth to it without being too strong as a flavour on its own. I imagine having it with shortbread or hot cross buns or something like that. As the tea cools a bit, the flavour kind of separates out slightly and comes to the fore a bit more. I haven’t had much ginseng before. I find it a nice round flavour and a good addition to the tea. A final thought though: would I rather have oolong on its own or with ginseng in it? Unfortunately I’d rather have it on its own.