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potatowedges drank Meghma Estate, Honey Oolong, Nepal, Organic by TeaSource

98 tasting notes

Interesting note—the scent of the dry leaf (and brewed liquor, to some extent) is similar to Yunnan Golden Buds by Verdant Tea. Interesting, especially since Nepal isn’t even close to Yunnan Province…

First sip—thick and honey-sweet. I actually said “wow” when I sipped this…
I’m getting a slightly green note and maybe a floral one at the very end of the sip. This is very delicious! It’s not particularly complex, but there’s enough complexity in my life right now with finals.

I’ll keep drinking this all day and see how it evolves. Very tasty.

Update: Got at least six quality infusions out of this, adding about 10 seconds every time. It’s very smooth and nice…like I said before, not too complex, but solidly delicious!

Preparation

205 °F / 96 °C 0 min, 30 sec

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TeaBrat
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sounds delightful!

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TeaBrat
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sounds delightful!

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Bio

I’m a college tea drinker.
I cook feverishly.
I draw.
I make movies.
I knit.
Someday I wish to own chickens.

I love tea because of the complete sensory experience it offers me. Clock time fades away as I lean into my cup, watching the delicate cascades of steam waft up from the brew. Peace. Stillness. Feeling centered. It’s my meditation…

To give you a little background on my tea preferences (which will put my ratings into perspective)…

I love teas that are strong without bitterness and have earthy flavors to them, like rooibos or a really good black tea. (A few favorites in this category: Toffee Almond Supreme, Popped Rooibos, Oh Canada, Nutcracker Sweet.) Vanilla, cinnamon, and nutty are some of my favorite flavor notes. After about a year of warming up to greens, I absolutely love them—from the sweet, nutty, green-tea-ice-cream-like to the bold, grassy earthiness of Gunpowder Temple of Heaven. I also enjoy a nice white every once in a while. Fruity teas aren’t my favorite. I do have a few fruity teas that I love though, like TeaSource’s Green Tea with Pomegranate, Lemon Solstice, and Blueberry Fields.

I drink all of my teas unsweetened; if a tea needs sweetening, I usually don’t like it. A couple of notable exceptions: I sometimes sweeten straight green teas and matcha, and I drink my chai with soymilk (but no other sweetener). I sometimes like my black tea with a little dollop of soymilk.

Location

Northfield, MN

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