70
drank Japanese Cherry by Pekoe Tea
1766 tasting notes

Another of the teas I bought while on holiday in Scotland last year. Still behind! I drank this one a couple of times before I went away this year, but I was so busy with work that I didn’t take the time to log it. I’m still busy now – helping out the same team I was helping before I went away, but I’ve also decided that I’m not going to work my butt off if the people I’m helping aren’t putting in a similar amount of effort. And they’re not. So I’m logging my tea, and doing things at a more leisurely pace.

I used 1 tsp of leaf for this one – it looks like sencha, and contains a lot of really pretty pink cherry blossoms. So far, so good. The downside is that is smells a little too much like cherry cough medicine for my liking – artificial, over-sweet, and strange. I gave it 2.5 minutes in water cooled to around 180 degrees.

Turns out, it’s actually not too bad. There are hints of Carmex in the cherry flavour, but it doesn’t come across as super-artificial, which was my main fear. The flavouring is by no means subtle – you definitely know it’s cherry – but it’s fairly accurate in terms of flavour, so that’s okay. The green tea base is smooth, sweet, and slightly grassy. It’s a good pairing with the cherry – they get along well.

Overall, I’m okay with this one (which is a good thing, as I have a whole tin…) I’m tempted to try it cold brewed.

Preparation
180 °F / 82 °C 2 min, 30 sec 1 tsp

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Bio

Hi :) I’m Sarah, 29, and I live in Norfolk in the UK. My tea obsession began when a friend introduced me to Teapigs a good few years ago now. Since then, I’ve been insatiable. Steepster introduced me to a world of tea I never knew existed, and my goal is now to TRY ALL THE TEAS. Or most of them, anyway.

I still have a deep rooted (and probably life-long) preference for black tea. My all-time favourite is Assam, but Ceylon and Darjeeling also occupy a place in my heart. Flavoured black tea can be a beautiful thing, and I like a good chai latte in the winter.

I also drink a lot of rooibos/honeybush tea, particularly on an evening. Sometimes they’re the best dessert replacements, too. White teas are a staple in summer — their lightness and delicate nature is something I can always appreciate on a hot day.

I’m still warming up to green teas and oolongs. I don’t think they’ll ever be my favourites, with a few rare exceptions, but I don’t hate them anymore. My experience of these teas is still very much a work-in-progress. I’m also beginning to explore pu’erh, both ripened and raw. That’s my latest challenge!

I’m still searching for the perfect fruit tea. One without hibiscus. That actually tastes of fruit.

You’ve probably had enough of me now, so I’m going to shut up. Needless to say, though, I really love tea. Long may the journey continue!

My rating system:

91-100: The Holy Grail. Flawless teas I will never forget.

81-90: Outstanding. Pretty much perfection, and happiness in a cup.

71-80: Amazing. A tea to savour, and one I’ll keep coming back to.

61-70: Very good. The majority of things are as they should be. A pleasing cup.

51-60: Good. Not outstanding, but has merit.

41-50: Average. It’s not horrible, but I’ve definitely had better. There’s probably still something about it I’m not keen on.

31-40: Almost enjoyable, but something about it is not for me.

11-30: Pretty bad. It probably makes me screw my face up when I take a sip, but it’s not completely undrinkable.

0-10: Ugh. No. Never again. To me, undrinkable.

Location

Norfolk, UK

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