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Kawaii433 drank Organic Hangzhou Tian Mu Qing Ding Green Tea by Teavivre

379 tasting notes

Long fuzzy green strips, pale yellow-greenish liquor. The liquor smelled like buttery lima beans, spinach, zucchini vegetable broth. There was an undertone of orchids with plenty of notes of stonefruits, such as apricots and peaches. On the second and third infusion, It was like yummy chestnut broth, umami, seaweed, spinach, sugar snap beans, lima beans, so vegetal with minerals. Lots of natural sweetness of honey and sugarcane and a long sweet finish, pleasant mouth and throat feel. Very nice.

Porcelain gaiwan, 4g, 185℉, 4 steeps: rinse, 30s, 50s, 70s, 90s

Flavors: Asparagus, Butter, Chestnut, Honey, Lima Beans, Soybean, Stonefruit, Sugarcane, Umami, Vegetable Broth, Zucchini

Preparation

185 °F / 85 °C 0 min, 15 sec 4 g 4 OZ / 110 ML

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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.