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I made this iced and added milk & sugar. It wasn’t a very strong tasting or strong smelling tea but it tasted okay as a cold drink. Wanted more of the coconut to come through when sipping it. Don’t think I would make it hot though since I would probably go to other chai blends that I like (or even make one myself).
A nice green shade but not intensely bright. Love that it smells both vegetal and a bit like cocoa. Not a very thick liquor but has a nice bite and is mouth-filling.
Used a temperature of 71°C/160°F and whisked for 30 seconds.
I made this iced – steeped for about 5 minutes, added stevia, let cool and then refrigerated. Could taste the “creaminess” but it was quite subtle and not overpowering. Refreshing.
This is my fave Sencha right now.
The infused leaf has a great fresh, plant & seaweedy aroma. The tea itself tastes slightly bitter (but in a nice way), robust and a combo of vegetable & roasted nori. It’s delicious!
I only steep once and brew at around 73°C/163°F for 1 minute. You may notice that I don’t tend to infuse my teas for very long.
This tea was given to me by a friend who visited Fujian and brought it back.
The scent of the leaf is very flowery & even buttery, which I love, and brews to a beautiful golden yellow liquor. I mostly tasted floral notes and maybe a little vanilla.
I only steeped 3 times but I think it could have easily been steeped another 2 or 3 times more. I used a temperature of around 95°C/203°F and infused for about 3 minutes.
