After my “interesting” experience with matcha, I’m happy to have picked a more standard green tea from Nio’s generous pile of samples. I steeped 5 g of leaf in a 150 ml porcelain pot using 140F water for 1 minute, plus several 20 second steeps.

The dry aroma is of cantaloupe, nuts, sweet grass, spinach, and umami. The first steep has notes of wheatgrass, spinach, cantaloupe, cream, green beans, and umami. This tea doesn’t punch me in the face like some other green teas, and is more grassy than vegetal. The veggies become more pronounced in the second steep, with more kale and spinach, while the third and fourth steeps return to being buttery, beany, and pleasant with some cantaloupe and floral overtones. Later steeps give me a peachy, grassy aftertaste. The final few steeps are generic veggies and grass, though the bitterness never gets out of hand.

This is a pleasant sencha that I wouldn’t mind revisiting. However, most of these Japanese green teas are kind of vegetal for me.

Flavors: Butter, Cantaloupe, Creamy, Floral, Grass, Green Beans, Kale, Nuts, Peach, Spinach, Umami, Vegetal, Wheatgrass

140 °F / 60 °C 1 min, 0 sec 5 g 5 OZ / 150 ML

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Since I discovered Teavana’s Monkey Picked Oolong four years ago, I’ve been fascinated by loose-leaf tea. I’m glad to say that my oolong tastes have evolved, and that I now like nearly every tea that comes from Taiwan, oolong or not, particularly the bug-bitten varieties. I also find myself drinking Yunnan blacks and Darjeelings from time to time, as well as a few other curiosities.

However, while online reviews might make me feel like an expert, I know that I still have some work to do to actually pick up those flavours myself. I hope that by making me describe what I’m tasting, Steepster can improve my appreciation of teas I already enjoy and make me more open to new possibilities (maybe even puerh!).



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