5 Tasting Notes
I made this iced and added milk & sugar. It wasn’t a very strong tasting or strong smelling tea but it tasted okay as a cold drink. Wanted more of the coconut to come through when sipping it. Don’t think I would make it hot though since I would probably go to other chai blends that I like (or even make one myself).
This is my fave Sencha right now.
The infused leaf has a great fresh, plant & seaweedy aroma. The tea itself tastes slightly bitter (but in a nice way), robust and a combo of vegetable & roasted nori. It’s delicious!
I only steep once and brew at around 73°C/163°F for 1 minute. You may notice that I don’t tend to infuse my teas for very long.
This tea was given to me by a friend who visited Fujian and brought it back.
The scent of the leaf is very flowery & even buttery, which I love, and brews to a beautiful golden yellow liquor. I mostly tasted floral notes and maybe a little vanilla.
I only steeped 3 times but I think it could have easily been steeped another 2 or 3 times more. I used a temperature of around 95°C/203°F and infused for about 3 minutes.