drank mulberry by Immortalitea
46 tasting notes

Appearance: the leaves and stem pieces are rough and cut into lengths similar to many teas. Some twigs were present. Liquor: dark green (greener than a true tea will be). Smell: vegetal and earthy. Taste: as with the smell, this tisane is vegetal and earthy, with sweet grassy notes, and a slightly roasted flavor. The taste is sufficiently tea-like that it caused psychosomatic effects for a friend who had given up caffeine for health reasons. The tisane does not have tannins, so you can steep it for as long as you want without it becoming bitter. I think that it’s tastiest after about 5 minutes, but a shorter infusion can work. Handles multiple infusions. I really like this one straight or blended with mint. I have a slight preference for the green rooibos, but really like this for variety. 7/10.

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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.


San Francisco



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