81

I’ve never had tea from Columbia before, so this was a first!

The leaves are darkened and slightly twisted with a bean-y aroma along with some slight grass, and a minor floral. This was a rough smelling tea. I grabbed my kyusu and filled it up. The taste was different. The brew was very light and grassy with a slight sweetness. Later sipping, I could note some mineral. This was a strong or complex tea, but it was decent it smooth. The drink was light and would make a nice lazy easy drinker that requires little attention.

https://www.instagram.com/p/BRGu6Y9gjKa/?taken-by=haveteawilltravel&hl=en

Flavors: Beany, Grass, Mineral, Smooth, Sweet

Preparation
190 °F / 87 °C 1 min, 45 sec 3 g 8 OZ / 236 ML

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Young and experienced Tea consumer. I’m continuously learning and developing knowledge about tea. If I have learned anything at all from the world of tea it is that I do not know anything about the world of tea. I enjoy good tea, and I try to acquire the best of the best. I usually brew gongfu but I’ve been known from time to time to resort back to western brewing.

I have an Instagram (haveteawilltravel), and I am proud of my photographs. I use my pictures in my reviews,and I hope that they aid in portraying the beauty of tea and teaware.

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I rate my teas based on the category they fall into (Puer, Red, Oolong, Darjeeing, Flushes, Yancha… etc.)
This means that I will rate a Oolong based on how it stands up as a quality Oolong. I try not to compare teas, rather I work to evaluate them on their craftsmanship, harvest, processing, and qi.

I am most strict with Shou and Sheng Puerh, only because of the vast expanse of various experiences, such as; region, vintage, production, processing, etc.

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