80
drank Kukicha by Adagio Teas
829 tasting notes

2 slightly heaping tsp. in 500 ml. water.

It almost seems to be a combination of the sencha and genmaicha that I’ve tried from this same sampler. It’s grassy but not as much as the sencha, and it’s slightly roasted like the genmaicha. I think that this is the only one of the three that stands alone – the other two are better when paired with a meal.

I’m loving them all so far though; it’s going to be hard to pick which ones to restock!

Preparation
175 °F / 79 °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. "

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Atlanta, GA

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