Kitchen clean-out teabag. No idea of age but it is the old style of Mighty Leaf packaging.

Not much aroma to the leaf — smells light green, leafy and strangely what I interpret as cherry blossom that can be found in some sencha. Brews up apple juice in color with aroma of nutty hay with some kind of bright note. First thing I notice on the sip is how mineral-salty it is, followed by hay-butter-nut. Mouth-watering comes next then a short butter-chestnut aftertaste. Astringency develops as I sip. Not worth resteeping. Meh.

Flavors: Butter, Chestnut, Drying, Hay, Mineral, Nutty, Plants, Salty

175 °F / 79 °C 3 min, 0 sec 8 OZ / 236 ML

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Always open to gifting or swapping teas. I do send international when feasible. Please follow and send a message if you see a tea in my notes or cupboard that piques your interest.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng pu’er, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? While I may not mention those effects in tea notes, it is what I value most. Flavored teas are not a favorite but I do drink them intermittently.

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes. I might have attention issues. One thing I will always love is riding a bicycle.


Sonoma County, California, USA

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