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60
drank Ginger (black) by Aroma Tea Shop
46 tasting notes

Aroma – Chinese Ginger (black). Loose leaf. Appearance: leaves are smaller, black, tightly wound when dry, and approximately 0.25 inch (average) when steeped. Liquour: very dark brown, almost caramel. Smell: distinct, strong ginger. Smells like Chinese restaurant tea. Taste: balanced mature ginger and black tea notes. By mature I mean that the ginger is more of a ginger syrup than a fresh ginger flavor. Mildly astringent. Decent without sugar. Sugar substantially improves the flavor by bringing out the ginger notes (be careful not to overdo sugar). 6/10

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Bio

Attorney in San Francisco. Recent convert to tea drinking, but I’m hooked. I also love experimenting with vegetarian food (meaning I rarely use recipes). Long time chocolate lover.

When I review a tea, I will identify the following information: Source – “Name.” Style, including loose, bag, or sachet. Appearance, referring to the appearance of the leaves dry. Liquor, referring to the appearance of the brewed drink. Smell, referring to the brewed liquor. Taste (self-explanatory). Other insights. Finally, I will give it a score from 1 to 10. Anything in the 1-3 range is something that I disliked and am unlikely to consume again. Anything in the 4-6 range is okay; I am not likely going to buy it again, but if I came across it and wasn’t paying (or past my fairly low caffeine tolerance for the day), I probably would consume again. Anything in the 7-9 range is something I liked, and the higher the score the more likely I will try to keep the particular tea around. I intend to use a 10 rating very rarely, and only for the very best.

General notes:

I don’t like milk or sugar in my tea, except for an Indian style chai masala and certain other exceptional cases. Many black teas are blended to be more on the bitter side, and thus to call for sugar to soften and round the flavors. When I think to try sugar in such a black, my review will note any difference between the straight and sugared taste. I’m doing that for the review process, because if something requires sugar, I’m unlikely to commit to it for one of my standard teas. I can’t imagine using sugar in a green, oolong, or white tea, so don’t expect that distinction in reviews of those types.

Location

San Francisco

Website

http://scottjb.wordpress.com

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