80

Updating my notes. I read this was Scott’s blend. Revisiting this daily drinker. So, on this quiet Christmas afternoon, I dropped the temperature down a bit and it was far less bitter. I also don’t have a stuffy nose this time from allergies so maybe I could enjoy it a bit more. :P

Floral, fresh grass, honey sweetness, green wood, sugarcane, stonefruits, peachiness, umami, brothy, medium to thick mouthfeel, little bitterness with astringency but balanced, pleasant. Longlasting finish.

Porcelain gaiwan, 5g, 190˚F, 15 steeps: rinse, 10s, 13s, 16s, 19s, 22s, 25s,28s, 31s, 34s, 37s, 40s, 43s, 46s, 49s, 52s

Flavors: Astringent, Bitter, Floral, Freshly Cut Grass, Fruity, Green Wood, Hay, Honey, Peach, Stonefruit, Thick, Umami

Preparation
190 °F / 87 °C 0 min, 15 sec 6 g 4 OZ / 110 ML

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Bio

Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.

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USA

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https://www.facebook.com/kawa...

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