144 Tasting Notes
Medjool dates and, yes, baked sweet potato skins round out the stiff, woody body of this tea.
Sharp, strong and full of that fat, heavy bass we all want in an Assam. A hearty singular malt is well ornamented with flavors of brown sugar, spices and metal. Big and bestial like a bronze war elephant.
Brew it strong to pull out a goldenrod colored liquor with a creamy chamomile and sweet, faintly grassy body. Full enough in the mouth and delicately floral on the finish, this tea is elegant without any real thought provoking refinement. Perfect for a cool, quiet evening.
A bright, juicy tea with a nice malty bottom end. The “fall leaves” comparison may be a nice way of saying “slightly brassy with a middling flavor profile”. It’s actually a good tea for those who do not prefer any real pronounced flavor or characteristic. It is well rounded though just not quite enough of anything to blow my mind.
My batch is pretty good. Buttery, ever so slightly floral, distinctly vegetal, yet mild with a lingering sweet aftertaste of cucumber.
It’s a pretty straightforward green oolong, in my opinion. As long as you don’t kill it with boiling water (treat it like green tea) it should be ok.
A very stoney tea with a cedar wood bitterness. . . church pews. Florals and earthy spices and a juicy aftertaste strike an elegant balance with the rock-like character.
The aroma of the liquor is pleasantly reminiscent of that fake opium stuff some of us may or may not have ran into.
All in all, the jasmine comes through strong and somewhat soapy (soapium) over a typically mild and malty red.
It’s a green Earl Grey. I like it.
Don’t ask me why as I have had no good reason for not giving much thought to green teas. Yeah, that has to end.
Very rich, buttery chestnut flavor with a bright grassy finish. Full of vitality. One tea I could drink every day (as I believe we are being instructed to).