Drank this tea immediately following the no roast milan maocha. Educational tasting session.
26 Hour roast. I underleafed this tea because I was wary of the roast. Still western brewing, 1-2 min, 3 steeps, 200-205F est. I didn’t drink this as quickly as the last.
Dry leaf: Twisty, but roasted. Smell: roasted, nuts
Taste: roasted, sour – ok. The roast level on this is okay, it’s not as deeply roasted as some oolongs I’ve been having lately. Roast is well done and compliments tea well. Creamy and coating. Deeper, darker flowers, like a darker amber, honey, and fruit. Still getting the tingly, floral, creamy. Roasted creamy aftertaste.

Of the two, I like the ‘unfinished’ better, but this tea is well done and the roast level works for me. I’ll need to try this in a gaiwan to see if my first impression is accurate.

Flavors: Creamy, Floral, Fruity, Honey, Nutty, Pleasantly Sour, Roasted

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I started my tea journey with Stash/Celestial Seasonings tea bags years ago. All loose leaf, unless I’m sick or traveling.

I like black, oolong, white, herbals, and raw/ripe pu’erh. I don’t drink green tea often.

I play video games, read, and do pottery. My current favorite tea mug is one I threw and glazed.

I generally review teas twice – initial and final steeps.

My cupboard is completely out of date. I have a spreadsheet that has 250 teas, but is also out of date. And tea all over the living room that hasn’t been logged anywhere!

85-100 are teas that I loved and want to keep in stock.
71-84 are teas that are good. I may or may not get them again. Source for daily drinkers/work teas.
60-70 are teas that I didn’t like. I’ll finish what I bought.
Anything less than 60…nope.



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