92

Thank you Kevin for supplying this beautiful brew. The scent from opening the package was very unexpected. It is a very vibrant floral spice. When I usually use the word floral, scents like Jasmine, orchid, cherry blossoms come to mind. In this situation, this is not the case. Scents of Hibiscus and Rose dominant with undertones of vegetal and kale. I brewed the forest green spirals in my gaiwan. The dry leaves were very downy and variety of colors from a deep green to white and gold. The liquor is a topaz yellow and iridescent. The aroma of green peppercorns and summer grass filled my tea room. This was a very unexpected green tea for me. Its brew tastes sweet and with a tinge of zest. I can note apple blossom and spinach. Its a very fresh and sharp taste. I loved the diversity of this tea. When it is steeped the wet leaves even look like a vibrant seaweed salad. My only complaint is I attempted to treat it as a oolong and steep it excessively. Sadly, this brew grows very bitter. I love this tea and I’m sad that the company is closing.

Flavors: Hibiscus, Kale, Peppercorn, Rose

Preparation
175 °F / 79 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

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Tea Rating System:
I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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