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“My dad decided to add mint to the infusion. I would have preferred it without, but it was still pretty good.” Read full tasting note
“7g/pot, 3 mins @ 175°F. Dry leaves: long, dark green-grey withered leaves. Not closely inspected, but didn’t notice fuzzy down noted by some. Liquor: Pale golden, slightly cloudy. Aroma: Sweet,...” Read full tasting note
This interesting alternative to the China variety is a good value for an everyday green tea. The bold leaves yield a full-bodied, slightly pungent liquor with flowery notes, fruity accents, and a slightly sweet finish.
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7g/pot, 3 mins @ 175°F.
Dry leaves: long, dark green-grey withered leaves. Not closely inspected, but didn’t notice fuzzy down noted by some.
Liquor: Pale golden, slightly cloudy.
Aroma: Sweet, moderately vegetal.
Body: Light, but slightly astringent/dry.
Flavor: Slightly sweet, solidly vegetal (roasted?) through the middle. More complex floral finish that mixes with the astringent feel to leave something like a jasmine or osmanthus tea.
