85
drank Crescent Green by Spirit Tea
330 tasting notes

After hearing how I dislike most green teas because of their spinachy, vegetal profile, Derk generously sent me a sample of this Crescent Green, which Spirit Tea says doesn’t have these characteristics. I steeped 3 g of leaf in a 355 ml mug at 175F for 3, 5, 7, and 10 minutes, followed by a couple long infusions.

The dry aroma is indeed not like most green teas I’ve had, featuring honey and toasted grains and reminding me a little of a roasted Dong Ding. The first steep has notes of toasted grains, honey, minerals, spinach, sesame seeds, and hints of apricot. I would have said it was just woody, but Derk’s mention of sandalwood fits. The next steep has more minerals and something I’d label as hops. The honey and minerals come out a bit more in the third steep, and there’s no hint of astringency, though the apricot has faded. My last couple steeps, one of them overnight, yielded a tea with honey and sweet apricot notes and no bitterness whatever.

This is a fascinating green tea that I actually enjoyed. The long steeps in particular brought out the sweet stonefruit notes and were the highlight of the session for me.

Flavors: Apricot, Grain, Honey, Hops, Mineral, Sandalwood, Sesame, Spinach, Toasty

Preparation
175 °F / 79 °C 3 min, 0 sec 3 g 12 OZ / 355 ML
derk

Nice to hear this one worked out well enough for you. Grain, sesame, hops — now that you mention it, maybe I’ll pick up on those next time I brew this tea.

Leafhopper

I was kind of reminded of an IPA in some steeps, though without the bitterness.

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derk

Nice to hear this one worked out well enough for you. Grain, sesame, hops — now that you mention it, maybe I’ll pick up on those next time I brew this tea.

Leafhopper

I was kind of reminded of an IPA in some steeps, though without the bitterness.

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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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