drank Genmaicha by DAVIDsTEA
123 tasting notes

Yay, I got my David’s Tea shipment!

Just awhile ago I wrote about my errors with The Path of Tea genmaicha, which was lovely brewed in my French Press at home with an appropriate amount of tea and a carefully timed steep. When I used my Tea for Life set, the curved blue cup with the metal infuser, I blew it.

So, mindful of that, with David’s Tea I used the Tea for Life set again, but measured only a gently rounded tablespoon and steeped for about 2 1/2 minutes.

The dry tea looks like it’s about half tea (fairly regular, needle-shaped leaves about 3/4 inch long) and half toasted rice, with a fair amount of popped rice kernels. It looks pretty much like the photo. Could not really detect a toasty smell in the dry form.

Steeped, I have the lovely toasty aroma rising from the cup, not with the buttery note I found in The Path of Tea version, but pleasant.

First sip: seem a bit weak. I think it needs a bit more in the filter when made this way. I’ll try increasing the amount of leaf slightly next time and steep it for the same amount of time. I may try a re-steep, adding another teaspoon of fresh dry leaf. And I’ll try it in the French press tonight or tomorrow.

Going to withhold a numerical rating for now, but so far it’s quite nice and I’m looking forward to more tweaking.

Update: I just tried Daniel Scott’s discovery of this technique and I’m getting much stronger toast notes this way even though the tea has cooled down quite a bit:

1. First, exhale completely.
2. Take a sip of tea.
3. Hold the tea in your mouth across your entire tongue and inhale deeply through your nose.
4. Swallow.

Update 2: Re-steeped as planned, with addition of another tsp or so. Pleasant but still not there. Next time will try with more leaf to start with.

195 °F / 90 °C 2 min, 30 sec

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That isn’t Angus; nor is it Merle, Finn, Dulcie, or Squeaky Jess. It’s a very focused Scottish wildcat.

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