Spring has sprung, which means that everyone on Steepster is rushing to finish their older green teas. I’m no exception, though this one, from 2015, is older than most. I steeped my remaining 5.5 g in a 120 ml pot at 175F for 15, 20, 25, 30, 35, 40, 50, 70, 90, 120, and 240 seconds.

The first steep has notes of bok choy, spinach, and broccoli. The second steep is much stronger, with the flavours of cruciferous vegetables I tend to avoid like broccoli and brussels sprouts. The third and fourth steeps are more beany, with a bit of creaminess and a sweet aftertaste.

Note: This tea does not go well with chocolate. All I can taste in the fifth steep are bitter veggies.

Whether because of the chocolate or because the tea is fading, the rest of the session is similarly vegetal and the liquor becomes more astringent near the end. It’s possible I used too much leaf and am paying for it.

Despite its age, this was a strong green tea that was pleasant to drink. However, I’m happy to have finished it.

Flavors: Beany, Bok Choy, Broccoli, Creamy, Spinach, Sweet, Vegetal

175 °F / 79 °C 0 min, 15 sec 5 g 4 OZ / 120 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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