80
drank Gyokuro Imperial by Teavana
812 tasting notes

This poor tea…

I killed it with both steeping time and hot water. My mom still loved it, but I thought it was too astringent for me. She said “it tastes like spinach water” and, as she is someone who totally drinks spinach water on occasion, I guess that’s not a bad thing. :)

Before it cooled and became too astringent, though, I thought the thick brothy texture was tasty. The dry leaf looked like grass clippings and it reminded me of spring. I can’t wait until it actually is spring again!

Preparation
185 °F / 85 °C 2 min, 0 sec

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Bio

I have come to the point (as of October 2014) where quality in tea is more important than quantity. Especially because I’m a seasonal tea drinker where hot tea is concerned, and a SLOW one to boot. I generally don’t resteep only because I’d be here all day if I did, though I do break out a gaiwan from time to time.

I adore French teas in practically every iteration, Japanese Sencha (specifically from the Uji region, as they offer the most seaweed flavor), and Dan Cong oolongs. I am trying to focus on plain teas and so companies like Verdant, Upton, and Butiki are on my favorites list.

When it comes to tea, I feel like the 10th Doctor says it best:

“Tea! That’s all I needed! Good cup of tea! Super-heated infusion of free-radicals and tannin, just the thing for healing the synapses. "

Location

Atlanta, GA

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