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“Man, I’m starting to get behind on my tasting notes. I finished the last of this tea prior to going to work this morning, but had jotted down a tasting note like two weeks ago. My new goal is...” Read full tasting note
“Backlog This is what I was afraid that the Nepal Green tea would be like. This is pure astringency. Wasn’t a fan, and didn’t finish.” Read full tasting note
The tea culture in Vietnam has been alive and thriving for thousands of years. The Vietnamese drink vast amounts of tea that is produced within its borders, however, due to wars and conflicts through the years the tea in Vietnam has not been plentiful or in some cases handled with enough care and knowledge to make it a recognized tea in the world-wide market. That has all changed in recent years though. The Vietnamese have always been predominately green tea drinkers and in recent years the tea growers have striven to expand their offerings by enlisting help from Japan in the production of quality green teas.
The long gray-green leaves of this organic Vietnam green brew to well-formed, long, twisted leaves in a pale cup. Initially the tea imparts a delicious slightly astringent taste that mellows into a smooth citral flavor.
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Man, I’m starting to get behind on my tasting notes. I finished the last of this tea prior to going to work this morning, but had jotted down a tasting note like two weeks ago. My new goal is getting caught up on my tasting notes this weekend. It probably won’t happen, but wouldn’t it be nice?
Anyway, I brewed this tea using the two step Western infusion I have been favoring for most non-Japanese green teas lately. The brewing temperature was set at the merchant recommended 180 F. The steep times were 2 and 3 minutes per infusion.
First Infusion: The infused liquor showed a delicate, slightly greenish yellow in the cup. I picked up very mild aromas of grass, hay, corn husk, and fruit. In the mouth, I picked up notes of grass, hay, straw, corn husk, lettuce, fresh bamboo shoots, lychee, lemon, and yellow plum. I also noticed a subtle astringency and minerality on the finish.
Second Infusion: The infused liquor was slightly paler in color with less of a greenish hue. The nose was again very mild. I picked up on fleeting sensations of fruit and flowers, as well as a slight vegetal aroma. In the mouth, I noticed that the notes of lemon, lychee, and yellow plum were joined by nondescript floral notes. The notes of bamboo, straw, and minerals were more pronounced, while the notes of corn husk, grass, hay, and lettuce receded into the background. The finish was mineral-laden, vaguely floral, and somewhat fruity, at least at the start, though I again picked up a slight astringency.
Overall, I would not say that this is a bad green tea, but I definitely would not say that it is great either. It is just kind of pleasantly bland in the sense that it is easy to drink yet no one characteristic clearly stands apart from the others. Again, for what it is, it’s not bad. I would recommend it to people looking for a mild green tea that doesn’t require much analysis.
Flavors: Bamboo, Corn Husk, Floral, Grass, Hay, Lemon, Lettuce, Lychee, Mineral, Plum, Straw
Backlog
This is what I was afraid that the Nepal Green tea would be like. This is pure astringency. Wasn’t a fan, and didn’t finish.
