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This is Chinese (?) Sencha with orange peel, natural flavorings and a specific broccoli seed extract. I enjoy pungent broccoli sprouts, and green tea, and oranges. Why not give this a try?

Color: more orange than a tan or light brown liquor from some green teas.

Aroma: two components. The stronger note is essence of orange; a fainter note is the smell from when greens are off after sitting in the fridge too long. The second note is faint enough to not put me off.

Taste: the sip starts with a soft orange essence flavor, but this doesn’t last long. It gives way to some vegetal flavors and something else I haven’t tasted before. It’s almost like the spoiled greens smell, but not quite. Then the orange comes back with a very short flash of orange creamsicle flavor. Interesting. There are bitter flavors in there, too, but covered up by everything else.

The sip ends with a decent dryness in the back of the palate. A faint bitter and faintly sweet aftertaste remains, as expected for green tea. After a few sips, it is starting to dry my whole mouth.

Kudos to whoever blended this. I like the idea, after reading about broccoli sprout tea being used in some studies on broccoli and health benefits. If I’m tasting the broccoli extract, I think I’m only barely tasting it. However, this is not quite tasty enough as an orange flavored green tea for me to buy again. I think I’ll drink other green teas and get my broccoli compounds from sprouts.

Preparation
165 °F / 73 °C 3 min, 0 sec

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I need coffee; I love tea.

I have been learning about tea since I was a teenager, but joining Steepster has accelerated my education.

I gave up soda (completely) this Spring and have re-discovered tea to fill the afternoon void.

I like strong, well balanced tastes. I ferment my own mead, cider, and sauerkraut.

I like green tea, oolong, black tea, flavored black tea, pu-erh, and some tisanes! Oh, and Mate, too!

Lately, I have been most enjoying nutty green teas and oolong teas.

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