64

I can understand how people would love this tea, but it just wasn’t for me. I guess the flavors that just predominate for me are earthy and mossy. I really didn’t get the fruity notes at all, though now that I think about it there was faint liquorice flavor. And the liquorice is definitely more pronounced when smelling the dried leaves. I tried this tea again and again wanting to like it more, but I just didn’t. For me it is good, but just not spectacular. I predominately drink green and black and this just wasn’t one I liked though it seems like a high quality tea. The taste is like a somewhat less toasty and smoky formosa oolong, but definitely similar in body. There is a bit of fennel and mint and its very smooth. It also stands up to quite a few steeps, which is nice.

Preparation
190 °F / 87 °C 3 min, 0 sec

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I started drinking coffee at the age of 12, but I have recently found that the coffee I always enjoyed gives me headaches. Luckily I have no such issues with tea. I have just begun to discover the joys of a good cup of tea and figuring out what I like and don’t. So far I prefer black tea either Fujian, Keemun, Assam or Darjeeling that are fruit forward with a wisp of acidity or smokiness. I occasionally will drink green, jasmine or a bold white, but typically just to change things up. I hate fake fruit flavors, bitter tea or blah tea with no punch.

I live in the desert southwest, so in the hot summer afternoons you’ll likely find me iced tea in hand with a slice of lemon and sprig of mint. I also am a semi-foodie who enjoys a sharp sauvignon blanc, a jammy zinfandel or a dirty martini with the stinkiest cheese possible.

I am science nerd librarian with a love of fantasy books and astronomy. I am slowly writing a novel and dream of becoming a real writer and escaping the stacks.

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Arizona

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