Sichuan Monastery Green Tea

Tea type
Green Tea
Ingredients
Not available
Flavors
Bitter, Butter, Cream, Earth, Fishy, Green Bell Peppers, Pumpkin, Sand, Sawdust, Seaweed, Smoke, Spinach, Sweet, Thick, Tobacco, Vegetal
Sold in
Loose Leaf
Caffeine
Not available
Certification
Not available
Edit tea info Last updated by Togo
Average preparation
175 °F / 79 °C 0 min, 45 sec 5 g 5 oz / 150 ml

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  • “This is a loosely Mao Feng style green tea (although it seems like a bit later picking), which is nevertheless quite unique. The dry leaf aroma especially is most unusual. Notes such as sawdust,...” Read full tasting note
    81

From Tea Joint

A fresh Green tea from a monastery in Sichuan. The heated leaf aroma includes notes of grilled vegetables, zucchini and squash. The taste is herbal with a touch of floral and smokiness. Its flavour profile has something similar to smoky young Shengs. Helps to relax and refresh the body. Good for brewing during any time of the day.

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1 Tasting Note

81
614 tasting notes

This is a loosely Mao Feng style green tea (although it seems like a bit later picking), which is nevertheless quite unique. The dry leaf aroma especially is most unusual. Notes such as sawdust, tobacco, fish sauce, seaweed, dill, pulled pork, roasted pumpkin seeds, and courgette flowers all appear in the mix. Wet leaves throw in green bell pepper scent too, but the overall complexity is dialed down.

The taste is predominately vegetal, as well as savoury and bitter with a touch of earthiness. Flavours of sand, anchovies, clean smoke and cheese again show that this is not an average green tea. The more standard ones include spinach and cream. The aftertaste is mostly sweet and buttery. 

I also like the mouthfeel a fair bit – the liquor is oily and full bodied and definitely above average in that regard.

Flavors: Bitter, Butter, Cream, Earth, Fishy, Green Bell Peppers, Pumpkin, Sand, Sawdust, Seaweed, Smoke, Spinach, Sweet, Thick, Tobacco, Vegetal

Preparation
175 °F / 79 °C 0 min, 45 sec 5 g 5 OZ / 150 ML
Martin Bednář

Not sure if I want to taste sand in my tea, anchovies sounds interesting as well cheese. But well, it sounds like nice tea anyway.

Togo

I guess it’s not really a strong flavour of sand (in spite of what I wrote :D), more like a minerality I would expect from a stream that’s located in an area with lots of limestone and other arid or sandy soils. Anyway, there sure are many types of sand that taste quite differently, so you shouldn’t brush them off as a category I think :P

But seriously, this is quite a nice tea indeed!

Martin Bednář

I was just thinking about it. Yes, I undestand that in terms of minerality :) but seeing sand in first place is… uncommon. But as you wrote, there are many different sands.

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