94

Sheesh, my IRL tea cupboard was a hot mess! I think I’ve got a handle on it now but I found teas I didn’t know I had.

This was one of the teas I’ve had for a really long time at the bottom of my sample drawer. It is pretty old, but as I looked over my old tasting note it reminded me so much of that yummy Obukucha that I was willing to try it and see how it measured up.

It smells kind of fruity, which has me worried because even though it was sealed that is definitely scent contamination. I know that sometimes dry leaf smell contamination doesn’t necessarily affect flavor so I’ll press on.

Once the hot water hits the leaves a starchy sweet vegetal scent emerges. The leaves, initially a dull green, turn the light bright green of Lima beans. This reminds me strongly of dragonwell more than the brothy spinachy sencha. Tasting bears this out. This is dragonwell’s cousin for sure. Savory but not overtly salty, hints of earth rather than ocean. I had in the past tasted fruity undertones but they are not present now.

Still, for its age this was really good and flavorful. A great example of what I like in a Chinese green.

Flavors: Green Beans, Lima Beans

Preparation
195 °F / 90 °C 2 min, 0 sec 2 tsp 8 OZ / 236 ML
gmathis

That’s why I’ve avoided using the cupboard feature here…it reminds me too much of real work! ;)

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gmathis

That’s why I’ve avoided using the cupboard feature here…it reminds me too much of real work! ;)

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A few of my favorite teas (in no particular order):

*Dessert flavored blacks
*Breakfast blends
*Virtually any black tea (but lapsang/keemun!)
*Dancong oolong
*Sencha
*Dragonwell

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. "

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Atlanta, GA

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