86

Flowery, perfumey, light milk aroma. Sweet and super light vegetal notes compared to other TGYs. More of a floral taste instead of green, no real fruit notes that I can detect. Subtle buttery notes in the early steeps. Very slight bitterness, some astringency on 2nd steep but not overwhelming. It makes it work, makes it interesting and delicious. On the 6th steep, cut green grass notes came out, with a slight vegetal aroma and the floral taste subsided a bit, became a little tart. Although light bodied, its complex, as it changes on each steep.

7g Tea, 212℉, 110ml, 7 steeps: rinse, 20s, 40s, 60s, 80s, 100s, 120s, 180s

Flavors: Butter, Flowers, Freshly Cut Grass, Milk

Preparation
Boiling 1 min, 0 sec 7 tsp 4 OZ / 110 ML

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Bio

Longtime casual tea drinker. In the past, mainly Matcha, Gyokuro, Sencha, Genmaicha… Etc. I like all teas: Green, oolong, black & pu’erh (prefer ripe over raw).

Chanoyu (for matcha prep) and Gongfu cha (for other types of tea) are the main ways I prepare my tea (Gaiwan, Yixing teapot, Kyusu). I drink all tea… Usually unflavored. This past year, I’ve tried many flavored now because of all of you lol. As long as there aren’t artificial sweeteners, it’s all good.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, 52Teas, Whispering Pines, Bird & Blend, Yunnan sourcing, White2Tea, Lupicia.

The flavors I dislike: Artificial sweetener, lavender, violet, any strong floral-perfumey tea; cantaloupe, papaya, honeydew, rose, licorice, anise, jasmine, any mints, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, chocolate, caramel, vanilla, milk, cinnamon, creme, bread/pastry, nuts, toasted, roasted.

I generally don’t add anything to my teas unless they are flavored, then I may add a splash of milk.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.

Location

USA

Website

https://www.facebook.com/kawa...

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