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Christina / BooksandTea drank Korean Sejak by DAVIDsTEA

987 tasting notes

I’m back after an exciting (but tea-less) weekend of convention-going, and it’s good to be back home. I settled on trying this tea since I had a small sample size of it.

Hoo boy. I really wanted to like this. I had been informed by other reviews here to expect a taste that was briny, vegetal, and mineral, but I still didn’t like this. It tastes stale. And that sucks because I’m barely half a cup into this stuff, and I’ve brewed a full pot of it. I really don’t want to drink the rest. I’m even seriously considering putting the rest of the sample into the compost, as I just don’t want to drink this. Bah!

Preparation

170 °F / 76 °C 3 min, 0 sec 3 tsp 24 OZ / 709 ML

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Bio

Updated March 2016:

I’m a writer and editor who’s fallen in love with loose-leaf tea. I’ve also set up a site for tea reviews at http://www.booksandtea.ca – an excellent excuse to keep on buying and trying new blends. There will always be more to discover!

In the meantime, since joining Steepster in January 2014, I’ve gotten a pretty good handle on my likes and dislikes

Likes: Raw/Sheng pu’erh, sobacha, fruit flavours, masala chais, jasmine, mint, citrus, ginger, Ceylons, Chinese blacks, rooibos.

Dislikes (or at least generally disinclined towards): Hibiscus, rosehip, chamomile, licorice, lavender, really vegetal green teas, shu/ripe pu’erh.

Things I generally decide on a case-by-case basis: Oolong, white teas.

Still need to do my research on: matcha

I rarely score teas anymore, but if I do, here’s the system I follow:

100-85: A winner!
84-70: Pretty good. This is a nice, everyday kind of tea.
69-60: Decent, but not up to snuff.
59-50: Not great. Better treated as an experiment.
49-0: I didn’t like this, and I’m going to avoid it in the future. Blech.

Location

Toronto, ON, Canada

Website

http://www.booksandtea.ca

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