90

I got this because they are sold out of the non-roasted version. It’s a spring harvest 2017, medium roast and medium oxidization 35-40%. The dry leaves were long dark twisted strips with a yummy aroma of roast, floral and nuts. The liquor is light amber. The texture is comforting, smooth and thick. The first couple of infusions were floral, perfumey, light sweetness. Around the 4th steep, I got some roasted nuts notes but it’s still very floral. It’s a perfumed, highly aromatic, toasty cup of tea.

Porcelain gaiwan, 5g, 203°F, 110ml, rinse, 8 steeps: 25s, 35s, 45s, 55s, 65s, 75s, 85s, 160s (still flavorful)

Flavors: Floral, Gardenias, Honey, Mineral, Pleasantly Sour, Roast Nuts

Preparation
200 °F / 93 °C 0 min, 30 sec 5 g 4 OZ / 110 ML

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Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.

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USA

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https://www.facebook.com/kawa...

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