drank Milk Jin Xuan Tea by Lydiatea
19 tasting notes

I wouldn’t describe this tea as bad, per se, but funky might be applicable, here. At first I was really enthusiastic about it, and that kept me from initially noticing that this is just sort of weird tea. “Oh boy, jin xuan, finally”, I was thinking.
Tasting it later, after the initial excitement of having received it had worn off, the closest flavor I could think of to compare would be baby formula.
Tea shouldn’t taste like baby formula- that’s weird. It has a definite just…flat taste to it. The flavor is warm, and not offensive, but it’s just a little bit too off and not at all like a nice milk tea.
I suspect that it’s probably flavored, and don’t think I would purchase it again. I shared it with some friends, however, and some of them quite liked it, while others shared opinions closer to mine. The price at least was good, and the seller is prompt. I also don’t buy things from eBay without allowing for a certain margin for weirdness.

195 °F / 90 °C 1 min, 15 sec

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I live with my paternal family on a small, family-owned alpaca farm in the Pacific Northwest. I’ve been drinking tea, not considering tisanes, since I was relatively small and first allowed caffeine. Here, we are lucky enough to have two lovely, non-chlorinated wells, so I have relatively unlimited access to nice water that doesn’t influence the taste of my tea, and it certainly feels like a privilege. I prepare tea gong fu style, sometimes with an Yixing pot, and sometimes with a small porcelain pot or gaiwan, as that works best for many of my greener oolongs. I love learning, talking about and making tea.
One of my favorite things about making gaoshan oolongs is the focus and care that takes to make them truly shine. If I’m having a rough day, I can sit down and just focus on the time, temperature of the teaware, etc, and it is completely distracting from whatever is upsetting me.
I think that, however, the most fun is in trying new teas (particularly oolongs; they’re just too wonderful) and working with them to learn how to make them taste their best.
I had a job at the island’s tea shop for a while, and enjoyed the opportunity to learn and teach about teas, and to taste anything I wanted of the stock.


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