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I got this as a sample from Teavivre. The dry leaves are tightly rolled medium and darker green little pearls. I didn’t pick up much roast-y aroma from the dry leaved, more vegetal to me. I did my first infusion and noticed a definite roasted aroma like roasted Hubbard squash. The infusion is a light yellow green in color and smells similar to the wet leaves but not as intense. The first sip is vegetal and slightly mineral to me with a sweet finish. As the tea cool I pick up more of the sweeter notes.

Preparation
Boiling 1 min, 0 sec

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Bio

Grew up in Texas, lived and worked in Australia and New Zealand for a year. Now I am back stateside and living in Oregon. I drink most any kind of tea but blacks are my favorites.

“Tea is the taste of my land: it is bitter and warm, strong, and sharp with memory. It tastes of longing. It tastes of the distance between where you are and where you come from. Also it vanishes—the taste of it vanishes from your tongue while your lips are still hot from the cup. It disappears, like plantations stretching up into the mist.” Little Bee (Chris Cleave)

Location

Brookings, OR

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