drank Green Tea by Triple Leaf Tea
1134 tasting notes

Found this in the kitchen. This company wraps their teabags in paper. I have no idea how old it is. For reference, the oldest teas I’ve found in the kitchen were Best Before 2012. It’s January 2020.

The recommended parameters for this chopped-leaf tea include boiling water. I opted for 175F.

Very clear yellowish brown, almost shimmering in my glass. Little to no aroma. The tastes are mild and all-encompassing for a green tea. It has some nuttiness, grassiness, minerality, citric brightness, a hint of apricot and florals that come in and out. Glassy-viscous mouthfeel that finishes clean and drying.

Sub-220 teas. Finally.

Preparation
175 °F / 79 °C 2 min, 0 sec 8 OZ / 236 ML

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Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng pu’er, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? While I may not mention those effects in tea notes, it is what I value most. Flavored teas are not a favorite but I do drink them intermittently.

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes. I might have attention issues. One thing I will always love is riding a bicycle.

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Sonoma County, California, USA

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