78

Back into my 5g sample box. Brewed this 2 different ways today, grandpa for me and
twice western for the partner in crime while I stole some sips for tasting notes. This tea doesn’t hold up to grandpa style as well as western. Grandpa numbed my tastebuds for some reason. Western had a clearer aroma and taste and greater longevity. The second round of western was more experimental in which I purposefully let it overbrew and used 190F in a few steeps since I was making a baozhong oolong for myself. Neither long steep times nor high temp killed the tea.

Noted below is the first round I brewed western style since that’s what I preferred.

1 tsp, 8oz, 175F, 1/1.5/2min

Dry leaf is yellowish-brown-green and smells like cashew, white sesame and whipped cream… I think. (Will I ever be able to train my nose and palate to green teas?) First and second steeps smelled really good and savory. They had the pungency of a nut butter, like tahini mixed with some cashew. The taste was similar with the addition of a light sweetness, marigold and edamame (Verdant noted both, I’m not sure I would’ve picked up on those otherwise) and an aftertaste of sweet cream. The liquor was kind of thick and creamy. Easy to drink quickly. Third steep thinned in aroma and mouthfeel and tasted like freshly fallen autumn leaves and marigold.

I’d say this autumn harvest is worth a try. FWIW, the partner in crime is willing to sell somebody else’s belongings to acquire more.

Preparation
175 °F / 79 °C 1 tsp 8 OZ / 236 ML

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This place, like the rest of the internet, is dead and overrun with bots. And thus I step away.

Eventual tea farmer. If you are a tea grower, want to grow your own plants or are simply curious, please follow me so we can chat.

I most enjoy loose-leaf, unflavored teas and tisanes. Teabags have their place. Some of my favorite teas have a profound effect on mind and body rather than having a specific flavor profile. Terpene fiend.

Favorite teas generally come from China (all provinces), Taiwan, India (Nilgiri and Manipur). Frequently enjoyed though less sipped are teas from Georgia, Japan, Nepal and Darjeeling. While I’m not actively on the hunt, a goal of mine is to try tea from every country that makes it available to the North American market. This is to gain a vague understanding of how Camellia sinensis performs in different climates. I realize that borders are arbitrary and some countries are huge with many climates and tea-growing regions.

I’m convinced European countries make the best herbal teas.

Personal Rating Scale:

100-90: A tea I can lose myself into. Something about it makes me slow down and appreciate not only the tea but all of life or a moment in time. If it’s a bagged or herbal tea, it’s of standout quality in comparison to similar items.

89-80: Fits my profile well enough to buy again.

79-70: Not a preferred tea. I might buy more or try a different harvest. Would gladly have a cup if offered.

69-60: Not necessarily a bad tea but one that I won’t buy again. Would have a cup if offered.

59-1: Lacking several elements, strangely clunky, possess off flavors/aroma/texture or something about it makes me not want to finish.

Unrated: Haven’t made up my mind or some other reason. If it’s pu’er, I likely think it needs more age.

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California, USA

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