83
drank Kukicha Osada FF by Nio Teas
408 tasting notes

Another stem tea and my first kukicha! I steeped this tea in 150 ml of 160F water for 60, 20, 20, 30, 40, 60, 90, 120, and 240 seconds.

The dry aroma is of roasted nuts, grass, and spinach. I’m surprised the first steep isn’t darker given the leaf appearance and roasty smell. I get notes of cream, roasted nuts, walnut skins, minerals, umami, and spinach. The next couple steeps have a lovely candied chestnut aroma, which appears less distinctly in the taste. By steep five, the tea has more spinach, grass, and minerals, though the roast is still there. The final steeps emphasize a heavier roast, nuts, grass, spinach, minerals, and umami.

I was surprised by how much I enjoyed this kukicha. I’ve been scarfing the last of my Dong Ding, so I guess the beginning of winter has made me want these types of nutty, cozy teas. I wish there was more of that candied chestnut and less of the grass, but overall, this is a nice, comforting, uncomplicated tea to enjoy on a fall afternoon.

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Flavors: Chestnut, Cream, Grass, Mineral, Roasted, Roasted Nuts, Spinach, Umami, Vegetal, Walnut

Preparation
160 °F / 71 °C 1 min, 0 sec 5 g 5 OZ / 150 ML
gmathis

My kukicha experience is very limited, but even what I bought unlabeled from a local indie-grocer bulk jar is precisely as you said: nutty and cozy.

Leafhopper

Yes, I was actually very pleased with this tea, though I don’t think it has much room for nuance. I might get another kukicha someday.

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gmathis

My kukicha experience is very limited, but even what I bought unlabeled from a local indie-grocer bulk jar is precisely as you said: nutty and cozy.

Leafhopper

Yes, I was actually very pleased with this tea, though I don’t think it has much room for nuance. I might get another kukicha someday.

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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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