Rainforest Strong Green Tea Tea by The Tao of Tea

77

Thank you TheDJBooth for this sample!

I love the concept of this tea. This was a good, fresh, bold green tea! The dry leaves are forest green in color. They smelled fresh and green. The leaves were curled up almost like gunpowder but not all the way.

After Infusion, the liquor was a light yellow color almost like a white tea. The scent was sweet with a little nutty note to it. The flavor was bold! I was pleasantly surprised by the natural sweetness in this brew. There was a hint of maltiness, savory and nuts and toast to it but it isnt loud. The green and grassy notes also played its tune. This tea was very smooth! Good tea overall :)

2012-01-13 13:40:30 -0500

185 °F / 85 °C

2 min 45 sec

I Like This

7 likes

0 comments

79

Jillian

Thanks for sending me some of your stash, Batrachoid, I’m glad I got to try this one.

It’s an interesting-looking green, loosely rolled a bit like a gun-powder-style tea although the similarlity to those types of teas ends there, really. The leaves almost resemble an oolong’s as they unfold in the water – green mottled with bits of reddish-brown. It’s a rather full-bodied tea (for a green) with a nutty, slightly savory, slightly sweet flavour that dosen’t overpower the palate and leaves a hint of smoke and tannin in the aftertaste.

2011-03-07 03:22:53 -0500

170 °F / 76 °C

2 min 30 sec

I Like This

7 likes

0 comments

93

Batrachoid 4 tasting notes

I was really excited to try this tea as I’ve been wanting to try Indian green teas. And a tea that bills itself as sustainable and a perfect pairing with chocolate? Who could resist?
The dry smell is like seaweed, cut grass and swamplands. It intesifed while steeping. I brewed it in my green teapot (Green forest-friendly tea in a green teapot? Why not?) so the red-brown color was a nice suprise while pouring. Even better, the tin’s instructions were fairly close to the times/temperatures I find satifactory.
The taste is musty and vegetal with tones of what I think is oak, a bit of a malty Assam, like the tin says. It very much reminds of Florida everglades. I’ve gotten five good infusions from this tea before it slides away from strong and musty to vaguely herbacious, but still drinkable. I can only hope they harvest this every year for a while.

2010-06-29 07:25:44 -0400

180 °F / 82 °C

3 min 0 sec

I Like This

3 likes

0 comments

I was feeling woodsy for post matcha hydration so my go-to forest green was the usual choice. Although afterwards I behaved oddly. Water was cooler and, once brewed, I let it cool to room temperature. Given how good this is hot, I kicked myself a few times then took a sip and sat down.
Oh. My. Sacred. Stars.
In that timeframe, it somehow transformed into vanilla cream butter. There were notes of coconut, honey, some of the usual vegetation. Had I made sencha by mistake? Could someone had used my cup for milk and some dried in it? It was so rich tasting I had to put it down and sip at it.
The second infusion I tried to replicate the steeping temp and a bit more time but the water must’ve been a smidge hotter. No sencha, no cup contamination, there was still vanilla creme although a darker wood taste fought with it. And won. But it was still delicious. Definately a daytime dessert.

2011-02-24 18:12:31 -0500

160 °F / 71 °C

4 min 30 sec

I Like This

9 likes

0 comments

Finished off my tin of this and the big bear of local honey for lunch. It comes out with a lot of birch and smoke notes with this new kind (White Mountain Apiary). Maybe I can get a new tin while there’s still fresh peaches…

2011-05-06 14:41:30 -0400

I Like This

6 likes

0 comments

I am obligated to increase the rating for versatility. This tea tastes so amazing and swampy and floral on its own it took a few cups to even consider the addition of monofloral honey but it was a great idea. I’ve tried a couple different kinds of honey and they’ve all paired perfectly with this tea and created amazing flavor profiles well worth the slurped sugar intake. A blessing for my constantly partched throat, as this is one of the few teas I have that I’ll sweeten.

In innerchild terms:
This tea + Honey= superb!
My favorite combination is carob tree honey or blackberry. The carob creates a rich red, fruity layer to the tea’s grassy malty tones that tastes a bit like cacao nibs and one of my favorite chocolate bars: Pralus’s Madegascar. <3

2011-01-05 14:53:45 -0500

175 °F / 79 °C

3 min 0 sec

I Like This

5 likes

0 comments

Show 3 more