I’m pretty sure this is the last of the Spring 2015 teas in my cupboard, and it’s a pretty good feeling to get to this point. It also means that I can maybe allow myself some of this year’s spring greens, just in time!

This one isn’t a variety I’ve tried before, as far as I can recall. The leaves are pretty unique looking – long and very thin, but twisted. They can be unfurled into almost whole leaves in most cases. The scent of the wet leaf is strongly vegetal (in the way of spinach, or green cabbage), but the tea itself is a more delicate affair. In some ways, it’s almost more floral than vegetal – drinking this reminds me a little of the scent of lilies. There is a vegetal flavour also, but in truth it’s more underlying than I expected it to be. I have some doubts as to whether spinach and lily really work _all_that well together as a flavour combination, but that’s mostly just me being a baby. It’s okay, really.

It was interesting to try a new-to-me green variety, although it’s not going to become a favourite I don’t think. That’s still Bi Luo Chun for me!

175 °F / 79 °C 2 min, 30 sec 1 tsp

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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.


Norfolk, UK

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