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Got a couple bags of this form Jaime (thanks!) and tried icing one today, since that’s how I usually prefer my fruity green teas. It’s kind of a reddish color, almost like blood orange juice. I can smell the mandarin, even iced, and I taste mandarin and honey while sipping. But, then it fades into this really strong ginseng flavor and aftertaste, which I find rather unfortunate. Aftertaste is important, and this one is much too herb-y.

If it weren’t for the ginseng I’d happily drink this again – it is nice and sweet without needing to add anything – but as is? :(

Preparation
180 °F / 82 °C 2 min, 15 sec

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Some notes on ratings:

I’d have separate rating scales for tea types if that were possible (probably Black, Flavored Black, Darjeeling/Dark Oolong, White/Green/Light Oolong, and Herbal) because the flavors and quality markers are just too different. A flavored black rated 100 isn’t better than every oolong I’ve ever drunk, just delicious for a flavored black.

Ratings are a combination of my enjoyment and the perceived quality – I do often demote teas a few points for artificial flavorings, small quantity of steeps supported, or weakness of flavor (requiring extra leaf).

I pay less attention to the number than the order of my ratings; I don’t necessarily keep a stock of everything rated 80+, but if two breakfast blends are rated 82 and 84 I consistently enjoy the 84 more.

And in case it’s not obvious? I am not an expert. I don’t even know what I like until I taste it sometimes, but I’m ok with that :) I like learning to like new teas, as well as enjoying the comfort of familiar ones.

Location

Boston, MA

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http://www.twitter.com/_teabird

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