237 Tasting Notes
Oh, wow, this changed a lot with a slightly longer steep! 4 min this time; I think last time was 3 min. . . . The extra minutes makes it significantly more robust, with a pronounced leafy taste and a bit of piney kick. Interesting!
Preparation
I really wanted to like this tea. It seems to be so well-loved, and others’ descriptions sound like something I would enjoy. So I feel like I must be doing something wrong.
This is my second attempt at tasting it. The first time, I recall as being unpleasantly mineral-tasting, but the steep time had been pretty short, so perhaps not all flavors came out.
First steep—180 for 3.75 min. Scent is very floral, like overapplied perfume—doesn’t seem like something tea leaves should be able to accomplish all alone, without going through a scenting process like a jasmine green. Taste is less florid, thank goodness. A bit grassy. A bit of tangy mineral flavor. I’m not seeing the “walnut” and “collard greens” notes that Adagio’s description claims.
As it cools, it’s tasting more and more floral. This is more mellow than the initial scent suggested. I think it helps that it’s blending with the other elements. But it still rubs me the wrong way.
Second steep—180 for 4.5 m. Also rather florid; other flavors are weak. Probably should have given it longer.
Third steep—180 for 8 min. I thought it might need a looooooong steep to bring out something other than flowers. The floridness has faded a lot, but now it’s just blandly green-tea flavored.
Preparation
When I opened the package, the dry leaves smelled strongly and unpleasantly grassy. I was concerned, but plunged forward.
Once brewed, it turned out really nice—there was a touch of grassy flavor, but it was subtle, and not the ugly harsh sort of grassy. Mostly it was a bright but gentle blend of other scents and flavors, with a sweet kind of spinachy vegetal, a hint of spring blossoms and honey, and just a bit fruity. The spinach comes out more on the second steep.
