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I finished off my bag of the Spring 2018 harvest several days ago and it took a while to background process my opinion.

While this tea is complex and layered flavor-wise because of the mix of Chinese red teas, I feel like the Jabberwocky’s bark is bigger than its bite. It’s an easy tea to slay, one I could drink all day but I was always left longing for something a little deeper, a tea I could sink my teeth into, a beast that would put up more of a fight. I may have preferred this tea gongfu actually, because each type of leaf in the blend waxed and waned. There was however, always a bit of flatness to the body regardless of brewing method. The description is mostly apt, but I was missing out on that camphor and eucalyptus.

I think this tea would be very appealing to those who like slightly sweet and softly poetic Chinese reds.

Flavors: Apricot, Baked Bread, Burnt Sugar, Cocoa, Honey, Malt, Milk, Mineral, Plums, Salt, Smooth, Wood

Dustrose

I almost went the Jabberwocky route this morning! I initially picked it up because I was intrigued by the eucalyptus and was also disappointed that it wasn’t more prominent. Still tastes good though.

Kawaii433

I’m wondering if that’s one of the reasons I liked it better than I expected. I’m not a fan of camphor and hesitated when I bought it and didn’t really find much there.

derk

I think my tongue and brain have been changed by drinking some heavy-duty puerh in terms of mouthfeel, cooling effects and camphor taste. My preferences be a changin’. I know a lot of people will love this tea, though.

Natethesnake

I used to dislike camphor note when I’d drink Keemun teas and when drinking China reds went for those with chocolate, plum and floral notes like Fujian red monkey and Jin Jun Mei. Sheng from Lincang has helped me acquire the taste for camphor…

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Dustrose

I almost went the Jabberwocky route this morning! I initially picked it up because I was intrigued by the eucalyptus and was also disappointed that it wasn’t more prominent. Still tastes good though.

Kawaii433

I’m wondering if that’s one of the reasons I liked it better than I expected. I’m not a fan of camphor and hesitated when I bought it and didn’t really find much there.

derk

I think my tongue and brain have been changed by drinking some heavy-duty puerh in terms of mouthfeel, cooling effects and camphor taste. My preferences be a changin’. I know a lot of people will love this tea, though.

Natethesnake

I used to dislike camphor note when I’d drink Keemun teas and when drinking China reds went for those with chocolate, plum and floral notes like Fujian red monkey and Jin Jun Mei. Sheng from Lincang has helped me acquire the taste for camphor…

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Among my favorites are all teas Nepali, sheng puerh, Wuyi yancha, Taiwanese oolong, a variety of black (red) teas from all over, herbal tisanes. I keep a few green and white teas on hand. Shou puerh is a cold weather brew. Tiny teapots and gaiwans are my usual brewing vessels when not preparing morning cups western style and pouring into my work thermos. Friend of teabags.

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