Another one from White Antlers. This one’s fresh-e-fresh. I saved 3 grams from the pouch to make a western cup. I wonder to whom I forwarded the rest.

When I travel (oh COVID, when will you depart), my packings are minimal. When I house-sit, the amenities here are never sparse (I could get by as I would on vacation by bringing only a toothbrush, medication and a few days worth of clothes), yet I brought 6 bags with me. Today is the final day of house-sitting for my work father. The place is a mess even though I’ve occupied only the bedroom, bathroom and barely the kitchen. In this whirlwind moment of cleaning and gathering my belongings, I steeped up what little I saved of this tea and of course forgot about it for 10 minutes.

Luckily, my folly didn’t ruin the tea, which means it’s a solid tea. The dry leaves smell strongly of roasted peanut and cocoa. Steeped up, it has a full, smooth body with a heavy malty-sweet overtone and complex undertones of leather, peanut, cocoa, baked bread, stonefruit, caramel, banana, tannins and flowers. Lingering malty-stonefruit-peanut aftertaste. It lacks a little kick to adequately grab my attention (perhaps the long steep time muted some quirks) but it’s a satisfying brew regardless.

Flavors: Banana, Bread, Caramel, Cocoa, Flowers, Leather, Malt, Peanut, Smooth, Stonefruit, Sweet, Tannin, Wood

Preparation
Boiling 8 min or more 3 g 10 OZ / 300 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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