89

Free sample generously provided to me by Teavivre. Thanks so much!

Preparation notes: 3 heaping tsp. leaf to 500 ml. water in Breville. No additives.

Dry leaf: Dark dullish green, gnarled and twisted, fluffy looking (kind of reminded me of a white tea. Scents of grain/bread, but also a musty note that I found kind of off putting.

Steeped tea: The liquor appears faintly yellow/green tinged. Very light, but not surprising given a short steeping time.

Still a musty smell, though fainter, and less offensive to my nose – it has become a grassier mustiness. I agree with the Cheerios description – think Cheerios infused green tea. It has a slight musty taste that fades as the tea cools.

This is not a particularly vegetal green tea, in fact it seems to me to almost be a hybrid between white and green teas. It has that wonderful grainy mouthfeel and yet a grassy taste. I like greens in general, and this one in particular speaks to how versatile they can be.

Preparation
175 °F / 79 °C 1 min, 0 sec

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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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