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Oh Cha! drank Hubei Spring Needle by Samovar

84 tasting notes

This tea… is a quandary to me.

Sure, it’s a Chinese green. But most Chinese greens are roasted. Not steamed. So this tea is unique! It takes a varietal from China that is either just steamed, or it is roasted and steamed. And it’s done quite well.

So, I like it very much for being a pure Chinese green tea. It’s lovely. But… when compared to the Japanese teas I obsess over, I find it to be a bit flat.

I’m with @takgoti @teaplz and @Ricky. This tea was good for a Chinese green, but in the end it just made me want a really good Japanese green tea.

Preparation

180 °F / 82 °C 2 min, 15 sec

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I’m a foodie. I’ve worked in tea professionally, and the obsession never left. I’ve also worked at a wine bar (with cheese, truffles & charcuterie) and a teahouse/restaurant (with excellent artisan pairing dishes) on the side.
So I’ve done a lot of tasting… and you’ll notice I bring up food pairing a lot!

I’m all about sharing recipes and recommendations, so please feel free to throw any of yours my way, and should you ask I’ll be happy to do the same. I’m also old school with my brewing methods – so if you have any questions of brewing or artisan teaware, feel free to ask.

Activities:
Drinking artisan tea, indulging in an entire bottle of wine, savouring microbrewed beer, making everything from scratch, putting cheese on/with everything like a true Wisconsinite, spending months’ worth of paychecks on Amazon, and flipping through and smelling the pages of books I surely won’t get to for another 8-10 years.

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Milwaukee, WI

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