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87
drank Emerald Lily by Rishi Tea
186 tasting notes

takgoti sent me this tea, even though I had bought a canister of it for myself! So I figured I’d try her batch first, since it’s “older” than mine.

Yay! Anyway, the dry leaf is absolutely gorgeous. Green and silvery and long and wiry. The dry leaves have a sweet leafy smell. Like sweet hay, in a wonderful way. Not a barn-y, old way.

Anyway, I dumped a tablespoon of this into my pot, and let the steeping begin! The leaves unfurl very prettily, expanding. They’re all completely full leaves, gorgeous and green. I couldn’t wait for the pour. The tea itself smells absolutely delicious, let me tell you. Buttery and a bit of nice vegetal. Like buttered peas, maybe? A bit floral too.

I actually liked this tea a lot better as my cup cooled. On first sip, when it was pretty hot, the flavors didn’t come out as much, and the slight vegetal notes were a bit strong. But as the cup cooled… mmmm. The buttery notes came out as an aftertaste, delicious and creamy. A bit like buttered corn on the cob, maybe, but it’s very subtle. With more of a veggie taste than a white tea.

The upfront of the flavors are highly complex. I doubt I can even begin to put them into words properly. There’s definitely a floral note. It’s very light. There’s also faint nuttiness if I swish the tea around my mouth. Maybe that’s the chestnut? Then there’s the lingering sweetness on the palate, which makes you almost want to eat your tongue. Yes, that sounded bizarre.

The only complaint that I have is that it’s a tad bit astringent. Not anything overwhelming, but there is a bit of dryness to the tongue that comes with each sip. I found that I liked taking breaks between series of sips to almost “refresh” my palate.

But boy, is this tea pretty damned complex. In a wonderful way. It boggles my mind that the tea plants these leaves and buds are harvested from are ancient, and still producing wonderful and delicious teas such as this.

Absolutely NOM NOM NOM. Thank you, takkerz, for sending me this! So yummy!

Preparation
180 °F / 82 °C 5 min, 30 sec
takgoti

Hah, yes, great minds think alike, apparently. It’s becoming one of my favorite teas. It’s almost…juicy.

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takgoti

Hah, yes, great minds think alike, apparently. It’s becoming one of my favorite teas. It’s almost…juicy.

Login or sign up to leave a comment.

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Bio

22-year-old NYC girl just starting out on her tea adventures! I used to hate tea. If you asked me a few years ago what I thought of tea, I’d tell you it tasted like hot, dirty dishwater. Not anymore! I acquired a taste for tea when I started drinking peppermint tea for my upset stomach problems. From there I graduated to teas like chamomile and Lipton. But Lipton wasn’t strong enough!

I’m getting the hang of this loose leaf thing. Black’s my default, but I’ve found that I really love teas that fall into every category. I’m a purist – I always drink my tea neat. I prefer unflavored tea over flavored tea, and really dislike anything flavored with artificial-tasting substances. I’ve grown up a bit in my tea drinking, and I find that novelty appeals to me less and less.

I also am the happy girlfriend of the boy that created the tea randomizer, which can be found here: http://www.jaydeee.net/pickatea.php

Location

New York City

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