Opened the pouch yesterday. I was looking forward to trying this one.

The Jabberywocky tea’s dry leaf is thin dark twists. The dry tea leaves and tea are aromatic. It has a good chocolatey, woody forest, honey aroma. The wet leaves have the equivalent but more intense aroma of cocoa, dark cocoa to be specific and honey. I could smell some malt, baked bread, and wheat toast. I love those three aroma/taste in tea, by the way. The liquor was a dark amber color and the early infusions had some dried fruits, lots of cocoa. It was woodsy and malty. The baked bread, wheat toast/bread, sweet potatoes, and some spices notes, a dash of salt were present throughout the infusions along with the fresh aroma of fruits, sweetness. Later infusions produced minerals, raisins, and a stronger fruit taste, particularly white peaches, more malt, while the dark cocoa, wood, sweet potatoes, and bread-y notes remained. Lots of honey sweetness, along with brown sugar, burnt sugar, caramel, toasted bread. It has a thick texture although not as thick of a texture as their Alilaoshan Black that I sampled a couple of weeks ago. This is smoother though, in fact, when I drank the infusions, it felt as though I used a different type of water, I didn’t. Really soft mouthfeel. It is also extremely complex with clean notes. Great aftertaste and a long finish of sweetness, and coolness. No bitterness or astringency.

6g, 212°F, 110ml, rinse, 14 steeps: 5s, 10s, 15s, 20s, 25s, 35s, 45s, 55s, 1m5s, 1m15s, 1m30s, 2m, 3m, 5m

Flavors: Bread, Brown Toast, Burnt Sugar, Caramel, Chocolate, Cocoa, Dark Chocolate, Dates, Dried Fruit, Honey, Malt, Mineral, Molasses, Peach, Salt, Smoke, Smooth, Stonefruit, Sweet Potatoes, Thick, Toast, Wood, Yams

Boiling 0 min, 15 sec 6 g 4 OZ / 110 ML

Brendan does some fantastic stuff.


Indeed :)

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Brendan does some fantastic stuff.


Indeed :)

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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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