Giving this one another try with a pinch of coconut sugar, and slightly less hot water (I didn’t measure the temperature, but it was less than boiling, probably around 180F). Due to either the lower temperature, or the fact that I’ve opened the packaging a few times, the lychee aroma was less intense this time. While I love lychee, it can be too much of a good thing, especially if it’s anything like the lychee jelly sometimes found in bubble tea. So I’m happy that this tea no longer reminds me of that! The brew is still roasty goodness, and the barley does benefit from the sugar, which gives it a touch of caramelized sweetness. (increased rating)
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Bio
Science writer and a cat that learned to type.
I grew up in a tea-loving family, and tea has always been a part of daily life. I’m still astounded by the amount of tea and teaware back home every time I visit! While I’m most familiar with straight Chinese teas, I’m growing to explore and appreciate other types of tea, including blended and flavored ones. A good blend can reflect the thought and creativity that was put into making it, instead of being too sweet or busy in a way that gives the “genre” a bad rap.
Likes:
-most black teas (even lapsang)
-most oolongs, especially Fujian teas, baozhong and dancong
-houjicha
-straight white teas
-citrus
-almond/amaretto
-coconut
-vanilla
Variable (some are great, some not so):
-most green teas
-tie guan yin
-flavored white teas
-assam
-rooibos
-melon
-mint
-grape
Ratings:
90-100: definite repurchase if possible, recommended
80-90: enjoyed, possible repurchase
70-80: fair to good
60-70: fair with some shortcomings
50-60: there’s still a chance I’d take this if it were free
under 50: absolutely not
Location
Southern California
