84

BLARGH I just wrote a note and it got eaten!

Okay, cliff notes version: bright and brisk like a typical ceylon. Some borderline astringence but I think I came close to oversteeping so that could explain that. Perfect for iced tea (I got this as part of the Upton Iced Tea Sampler) but nothing unique. Dry leaf was very fine, almost like coffee grounds and the smell was malty and earthy.

I made 1/2 gallon of this with my typical iced parameters. It’s tasty and cheap and I’ll drink what I have, but I won’t go out of my way to get more.

Preparation
Boiling 4 min, 0 sec
Sil

nomnomnomnomnomnomn i’m in your notes, eating your tastings…

Short Sorceress

Sil, that just made me spit my tea all over my laptop

JoonSusanna

Haha – it took me a minute Sil! Well played :)

Sil

Sorry…. It’s the first thing that popped into my head when I read that haha glad I made someone laugh :)

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Comments

Sil

nomnomnomnomnomnomn i’m in your notes, eating your tastings…

Short Sorceress

Sil, that just made me spit my tea all over my laptop

JoonSusanna

Haha – it took me a minute Sil! Well played :)

Sil

Sorry…. It’s the first thing that popped into my head when I read that haha glad I made someone laugh :)

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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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