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drank Roasted Green Tea by Georgian Tea 1847
1607 tasting notes

Finally dipping into 1 of these Georgian teas. Thanks so much for orchestrating the group buy, Martin :)

The flavor and aroma are full of sweet-roasty and slightly tangy goodness. Roasted barley, caramelized sugar leaning almost burnt, toast and wood all underscored by refined grassy astringency. Earthy in vibe but not taste. Somewhat mineral texture, good mouthfeel that’s a little oily. One thing that arrested me was the color of the tea in the bowl — an alluring, deep shade of salmon with a vibrant clarity. Fresh tea, what a treat :) That’s about as deep as I’m going to get tonight.

I thought this roasted green tea was going to be a wild card but it’s really well balanced and refined. Turns out to be made with a hand that knows what makes houjicha a cup of hot comfort :)

One more :)

Addendum: brewed in a bowl today at work with dispenser hot water, the astringency was no longer in balance and the tea didn’t develop that deep salmon color until the third top-off. Probably due to filtration and pH level — every tea I drink at home uses unfiltered tap water which definitely has calcium in it. Nothing crazy but I do think it smooths most of my at-home brews.

Flavors: Astringent, Caramelized Sugar, Earthy, Grassy, Mineral, Oily, Roasted Barley, Roasty, Smooth, Sweet, Tangy, Toast, Wood

Preparation
190 °F / 87 °C 3 g 10 OZ / 300 ML
1 comments
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Martin Bednář
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You are welcome. Maybe with current weather outside (foggy and rainy, around 8°C allday) I should take it out and brew it. Seems to be lovely.

I wonder how much big difference is between using Japanese style pan and Georgian style pan…

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Martin Bednář
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You are welcome. Maybe with current weather outside (foggy and rainy, around 8°C allday) I should take it out and brew it. Seems to be lovely.

I wonder how much big difference is between using Japanese style pan and Georgian style pan…

Login or sign up to leave a comment.

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This place, like the rest of the internet, is dead and overrun with bots. Yet I persist.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, and Nepal. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possesses off flavor/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s puerh, I likely think it needs more age.

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Sonoma County, California, USA

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