drank Si Ji Chun by Camellia Sinensis
1440 tasting notes

I ordered a few samples of green (unroasted?) oolongs from CS and they are just delightful. While the roasted ones I always think I want, they almost always end up tasting mineral-y or cardboard-like. The green ones are creamy and smooth and I must just be in the perfect state for them because I just want more!

My course this term is really heavy and I’m trying to catch up on my ‘course journal’ today (a new concept that I’ve never been assessed with in previous courses) and this tea is beside me. I’m on my first steep and it has that distinct almost musty, but in a good way, oolong scent and that comes through slightly in the taste, but it’s just got a lovely creamy aspect that mellows out everything. There’s some floral flavours, maybe hints of jasmine, that are lovely as well.

Onto the second steep now!

Preparation
200 °F / 93 °C 4 min, 0 sec 3 g 14 OZ / 414 ML

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Bio

I love black tea and this is usually what’s in my mug. I’m also happy to enjoy a cup of green or red rooibos (green preferable to red), herbals, oolongs (unroasted/green and red preferable to roasted), whites, and subtly flavoured greens (mango or pineapple, yum!).

Likes:
Raspberry, strawberry, peach, rhubarb, passionfruit, blackcurrant, redcurrant, fig, and most fruits in general, maple, creaminess, hay, biscuit, lavender, and cacao/dark chocolate.

I enjoy bergamot when paired with flavours that mellow it (Camellia Sinensis Earl Grey Cream is one of my favourites).

Dislikes:
Any smokiness at all, stevia, too much blackberry leaf, rose, jasmine, ginger (except in chai), cinnamon-heavy teas, anything cloying or fake/candy-like.

I’m vegan with an allergy to potatoes, so I avoid any animal products in tea, along with sprinkles as these often have potato starch (I usually just pick them out of blends).

she/her

Last updated January 2023.

Location

Canada

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