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The ingredient list is a bit odd – not sure what “China Sencha” is, for one thing. But this is a nice tea all the same. Smells just like creamsicle in the tin, sweetly creamy and vanilla-orangey! And it is a pretty tea, if not quite as elegant as the picture on the website would suggest. That may be a good thing though, as a piece of orange that big and full of peel might add a bitterness the tea doesn’t have at all. Taste is more flavoured green tea than creamsicle, which is a good thing, and it’s a nice smooth tea base, whatever it is. Still doesn’t taste quite as good as it smells, though it’s very tasty. I’ll keep experimenting, and will be reordering when I finish the small size order I got first.

Preparation
175 °F / 79 °C 2 min, 30 sec
cteresa

I got a few chinese sencha based teas. I think it is sencha like tea but not made in Japan and as such cheaper. I am a bit divided about it, some chinese sencha is not so nice, BUT I am a peasant who often thinks japanese teas are too oceanic (that is fishy or seaweedy. really)

Hallieod

Interesting – the kind of naming the EU would clamp down on instantly, by the sound of it! I’ll have to have a root through my Jane Pettigrew and see if she mentions any Chinese senchas. I will definitely be looking out for fish and/or seaweed notes in my next sencha drinking. :)

cteresa

There is a pretty precious tea shop in Portugal which specializes on japanese teas and they describe sometimes some teas as having seaweed notes which is truly offputting (though why? spinach note is almost a cliché for some chinese greens).

About denominations, I dunno! I think sencha might also be the type of tea, or if it´s steamed or roasted or whatever…

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cteresa

I got a few chinese sencha based teas. I think it is sencha like tea but not made in Japan and as such cheaper. I am a bit divided about it, some chinese sencha is not so nice, BUT I am a peasant who often thinks japanese teas are too oceanic (that is fishy or seaweedy. really)

Hallieod

Interesting – the kind of naming the EU would clamp down on instantly, by the sound of it! I’ll have to have a root through my Jane Pettigrew and see if she mentions any Chinese senchas. I will definitely be looking out for fish and/or seaweed notes in my next sencha drinking. :)

cteresa

There is a pretty precious tea shop in Portugal which specializes on japanese teas and they describe sometimes some teas as having seaweed notes which is truly offputting (though why? spinach note is almost a cliché for some chinese greens).

About denominations, I dunno! I think sencha might also be the type of tea, or if it´s steamed or roasted or whatever…

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I’ve been drinking tea pretty much all my life, allowing for the fact that there probably was no tea in my baby-bottles. I gave it up twice, once when a then-boyfriend sneered at me for being addicted (okay, I was, but I was also stubborn enough to bear a week of the blinding headaches and overwhelming exhaustion that followed cold-turkey withdrawal), and once on my first pregnancy. Neither experience gave me any reason to believe a life without tea is a good life.

Having spent most of my younger days in Ireland, where tea is everywhere, and mostly it’s decent, I whined my way across the States in the 80s and first half of the 90s. Now back in Dublin, and the tea situation is a bit mixed, but there’s the internet to provide what nearby shops don’t!

I started drinking green and white teas as well as my staple black a good few years ago now, but have recently decided I need to LEARN something more about tea than the little I know.

My likes:
- strong black tea blends; some flavoured blacks, such as Earl Grey and a small (but growing) number of other fruit and flower-flavoured ones; and chai. (For some daft reason, I feel like a tea fraud drinking sweet chai at home, though I’ll happily drink it out.)

- Chinese greens (may update this when I’ve learned enough to be more specific); some flavoured greens, especially if they’re made by the fabulous Yumchaa; Genmaicha; getting to like Sencha, as long as it’s not too bitter.

- White tea, pretty much as long as it’s good quality, I like it. Some flavoured ones are nice, though it’s easy to overpower the more delicate taste of white.

- Rooibos, which I know, I know, isn’t properly ‘tea’. (As above for Yumchaa flavoured rooibos – some of my favourites.)

Dislikes:
- Any black tea made by someone who doesn’t know you need BOILING WATER. (See above about the Whining Years.)

- Hibiscus in fruit-flavoured teas. Looks so pretty! Tastes so awful!

I’m working on trying to like Hojicha, which isn’t going too well yet. Jane Pettigrew describes it as “biscuity”, but unless she’s eaten a lot of cigarette-flavoured biscuits in her time, I don’t get it.

- Aniseed in spiced teas. (Just discovered this one for the dislike list today, in an otherwise-tasty chai. Don’t like the tongue-numbing effect.)

Indecisive, despite being opinionated – okay, very opinionated – so may just add notes rather than rating.

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