Bruu TeaEdit Company
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To be honest, I´ve already finished this tea well before writing this review…so I´ll limit my personal review to saying that it was another very decent breakfast tea with good body.
What follows, comes from Bruu´s website :
The story : In January 2018 the BRUU team got a special invitation by the Sri Lankan Tea Association to visit one of its premier tea estates run by Sri Lanka’s number one tea taster Eranga. Even better, they allowed us to fly the tea immediately back to the UK to guarantee freshness. Usually, in Sri Lanka, all tea has to go through auctions, which can add months between the time it is picked and when it ends up in your cup.
What it is? Usually, in Sri Lanka, all tea has to go through auctions, which can add months between the time it is picked and when it ends up in your cup but not this one, we flew the tea immediately back to the UK to guarantee freshness. It is a masterpiece created by Sri Lanka’s number one tea taster!
Why we love it? A blend from the higher and lower regions of Ceylon delivering a light, refreshing flavour with real body.
Where it’s from? Talawakelle Tea Estates PLC produces the best of high-quality Ceylon Teas in Sri Lanka. The estate is managed by Eranga Edodawella, awarded the Best Tea Taster in Sri Lanka. The plantation strategically plants trees around the tea bushes to cast timed shadows each day.
How our drink hits the senses : A refreshing smell, unlike your traditional black, it has a light aroma, it isn’t trying to overpower itself, almost closer to a light Oolong…..but wait, here it comes, after a few minutes that leaves uncurl and wow, flavour hits the senses!
The taste journey : We love this tea, it is so luxurious. You won’t want to add milk to this, it already has a creamy profile owing to the cooler region it is grown in. It’s naturally sweet and packed with character.
This came as one of the “golden tea pouches” Bruu offers with every episode of its monthly tea subscription. As I´m not a great fan of green teas, I sort of put it aside, to try it earlier on today. And it sure came as a nice surprise, as I fully agree to what is indicated on the discover sheet : “Our Sourenee has sappy, grassy notes, overlain with soft fruits and a deep grapey aroma.” it´s this grapey touch that I can appreciate here.
All of the info Bruu gives about this tea online :
What it is? An early second flush of roasted green tea.
Why we love it : Due to the altitudes, tricky growing conditions and limited space, the Darjeeling district only produces 1% of India’s tea, at just 8,000 tonnes each year. This makes our Sourenee extremely rare, as it’s one of only a few estates able to produce a green Darjeeling tea.
Where it’s from : The Sourenee Tea Estate, Mirik Valley, India. The estate has an elevation of 700-1300m above sea level. The soil in that region is a stiff red loam with clay.
How our drink hits the senses : These leaves never cease to give out such scrumptious scents. A real unique green tea that oozes quality.
The taste journey : Grassy notes, overlaid with soft fruits and a deep grapey aroma. The well twisted green leaf provides an earthy undertone.
Flavors: Grass, White Grapes
I actually finished the pouch before writing this review, oops. Enjoyable, but nothing extraordinary. The fruit pieces are big, which makes taking the right amount to steep tricky.
So, mainly giving the information from Bruu´s website :
What it is? A lovely, delicate green and white tea blend form a sturdy base for the variety of large fruit pieces and generous helpings of rose petals.
Why we love it? Tropical papaya flavours and juicy orange notes have been perfectly combined in this fresh green tea blend. Sweet berry notes add a very special, delicious touch to the cup.
Where it’s from? Shizuoka is widely known as the green tea capital of Japan and is responsible for over 40% of Japan’s tea production. The almost magical beverage boasts many benefits, and it is often touted as a contributor to the longevity and health of the people of Shizuoka. There are several great view spots of Mt.Fuji in the city which creates an amazing contrast with green tea leaves, blue sky, and white snow.
How our drink hits the senses? One sniff and we’re drinking cocktails on white sandy beaches.
The taste journey : Once the ingredients have infused, the tropical fruit taste is trying to dominate the cup, but the green and white tea blend start to come through to unify the drink. Sweet and fruity.
Flavors: Flowers, Green, Orange, Tropical
Citrusy when opening the tea pouch, in a fresh way (it reminds me of when the lemon trees are in bloom). Once steeped, the loose leaves open up nicely and that´s a lovely sight, with the pink peppercorns and the orange peel slices to complete the “painting”. The tea is the colour of a sweet white wine, and in nose now the peppercorns come through with the bits of pomelo. Spicy taste but very balanced. A blend which works for me!
From Bruu´s website :
What it is? Discover hidden treasures in a fine green/black tea blend, red peppercorn pearls, golden orange peel nuggets and as the highlight, exotic, colourful pomelo slices ═ everything but a curse.
Why we love it? Punchy and sweet, with a fiery heat from the peppercorns. Smooth and velvety, just as you would imagine a Caribbean kiss of a pirate from the Caribbean tastes like on stormy waters
Where it’s from? The humid climate of the Sichuan province, China, lends itself well to the production of tea. From a distance, the tea farms could almost be mistaken for rice paddies. The most popular tea styles in Sichuan are green and black.
How our drink hits the senses: Punchy and sweet, with a fiery heat from the peppercorns. As you’re drinking there’s a genuine warmth, perfectly blended, with a big ol’ citrus punch. This tea is smooth and velvety, just as you would imagine a Caribbean smooch!
Flavors: Citrusy, Grapefruit, Orange Zest, Peppercorn, Spicy
Let me start by saying I´m not a big fan of chai. Most of the time the cinnamon just overwhelms me entirely, so it´s OK for one cup (running up to Xmas, for instance), and then I need a (long) break to drink anything…apart from chai.
Yesterday, as I felt like having a cup in the evening while watching a movie, and it had snowed in the morning, so I thought I would give the chai sample Bruu added to its January subscription box a go…and I really enjoyed it : balanced in nose, nicely copper coloured and quite soft mouthfeel with the orange peel finishing it off, a lot subtler than most chai teas I´ve tried before.
I imagine I´m not the only one having enjoyed this tea, as it is now part of Bruu´s collection. They say about it as follows :
What it is? It is extremely rich, luxurious and malty which works perfectly with the cinnamon and orange. Most chai teas contain many complex ingredients, but this Bogapani tea can hold itself with just three.
Why we love it : The tea bushes on the Bogapani plantation are well established, and so the harvest is consistent year-round. More established plants also produce better tea leaves and this Assam is no exception.
Where it’s from? Assam, a state in Northeast India, is well known for its tea production along with its rich culture and vibrant environment. For example, tea is so important to this culture that they even have their own festival to celebrate it, called the Assam Tea Festival, held in November.
How our drink hits the senses : Most of Assam focuses on mass-produced tea, but this Bogapani is reserved for the luxury end of the market. In appearance, the tea is a light brown cup, which will work well with milk and even a touch of honey!
The taste journey : Bogapani is rich and malty, whilst the added cinnamon and orange peel give it a sweet aftertaste; making it perfect for a winters day to get you in the mood for Christmas. The tea is from the higher quality June harvest and utilises the fresher, fine-needle leaves.
Flavors: Cinnamon, Orange Zest, Tea
Malty with earthy undertones in nose, light of colour after steeping for 3 minutes, no nonsense oolong in mouth. With oolongs, my stomach can tell so I need to drink this tea not too late during the day, as my digestion is busy with the half-fermented tea the rest of the afernoon/evening.
I´m not sure whether I can completely find myself in Bruu´s explanation. Here it is anyway :
What it is? Formosa is a speciality tea produced in the Taiwanese mountains. After plucking, the tea is fermented to approximately 50% and then wilted in the sun. Frequent turning of the tea in bamboo baskets during the drying process allows Formosa to develop a mild aroma and a large, wildly curled leaf.
Why we love it? Easy to prepare and remains a lovely introduction to Taiwanese tea.
Where it’s from? Taiwan. The word Formosa, meaning “beautiful”, is the word Portuguese navigators used to describe Taiwan when they caught sight of the island back in 1544.
How our drink hits the senses : Earthy with a slight minty edge and a floral waft.
The taste journey : The taste definitely builds with each sip. Simple, no fuss, no-frills classic Oolong. After brewing, the still green leaf centre with the fermented leaf edges becomes clearly visible. It is very light in the cup and has a very flowery and spicy taste.
Flavors: Earth, Malt
The visual aspect of this tea is really nice : wiry leaves for the dry loose tea, a dark copper colour for the brew. Maybe not as fragrant as one would like, but this is well compensated in taste : malty, with character (stone fruit), all well balanced.
What Bruu says about this tea on its webpage :
What it is? A higher than usual grade of Orange Pekoe, consisting of very well rolled, wiry leaves. An extraordinary quality and unique taste from an award-winning estate.
Why we love it? This is a gentle, full of flavour, exquisite black tea, perfect anytime of the day. Neat black and silver leaves produce a dark amber liquor. It has a smooth deep character with stony and malty notes of fruits and molasses.
Where it’s from? Sri Lanka, New Vithanakande tea factory. Ratnapura has a lower elevation, and its geography is a transition between hills and plains. Worth a trip one day? Pick your own tea maybe? The highest estates share in the microclimatic conditions produced by the rainforests, cloud forests and high, grassy plains endemic to this region. As a result, they produce tea of a somewhat different character to that grown at lower elevations in the district. Some of these estates receive the highest rainfall of any in the plantation districts.
How our drink hits the senses : Almost chocolaty, strong and intense
The taste journey : The tea is leafy and has a glorious black and copper sheen since the soil is abnormally high in nutrients. When infused, New Vithanakande has a complex caramel flavour and has hints of forest fruits; a tea truly blessed by nature.
Flavors: Malt, Stonefruits, Tea
From Bruu´s website :
What it is? A dry white and green tea blend, with lush peachy chunks and sweet sultanas.
Why we love it? The smell is amazing, instantly your mouth begins to water with the peachy tones. Crisp and fruity initially, but super dry on the finish, just like a glass of fizz. Raise your glass with us and take delight in the sweet, ripe grape and peach notes, which are mirrored in the sultanas and reddish golden peach crunchy bits.
Where it’s from? Unlike the alcoholic beverage which is from the Champagne region in North France, this wonderful tea is produced in the Fujian province in China. The hilly territories with their red and yellow mountain soils, year round mild climate and abundant rainfall contribute to the White Tea’s unique character.
How our drink hits the senses: Crisp and fruity initially, but super dry on the finish this tea is light and subtly peachy, just like a glass of fizz.
First of all, I don´t understand all the fuzz about the fizzy drinks and imitating them, when most of the people aren´t too bothered about the quality of the champagne/cava/sekt/prosecco in the first place, but seem to only be interested in the visual effect of pearly bubbles rising up in the glass. I´m not an expert, but I do know there´s a HUGE difference between a champagne from a small and artisan vigneron and the mass produced low price versions available everywhere. So, getting to this tea blend : it´s fruity (peachy indeed), a bit on the sweet side w/o overdoing it, which makes it all quite festive and summery. The blend is well put together, it smells nicely, and it´s easy to drink. Complex? No, not really. For me it´s more punch and less champagne. A decent fruity tea , which even people who mainly drink black tea can enjoy.
Flavors: Peach, Sweet, warm grass
From Bruu´s website :
What it is? A strong, malty and aromatic leaf with a rich body.
Why we love it? Works well with a drop of fresh lemon juice.
Where it’s from? Nestled between the Himalayas and the Bay of Bengal. Tea from the Darjeeling district in West Bengal, India. When brewed, tea grown and processed in this area has a distinctive, naturally occurring aroma and taste, with light tea liquor; the infused leaf also has a distinctive fragrance.
How our drink hits the senses? Whilst sitting dry in its container waiting to become your BRUU; A strong, malty and aromatic leaf with a rich body. As the drink is BRUUing; Black but edgy.
The taste journey? The in-between we are offering excels due to its well-worked leaf, a light amber cup and an incomparable, slightly flowery, scented bouquet. A special tea with a delicate, fine taste for a perfect Sunday afternoon. A full and rounded blend.
I admit this sounds fantastic. Unfortunately, the tea liquor is light but so is everything : aroma´s and taste. I´ve tasted darjeelings which were very “delicate” with subtle but elegant aroma´s and taste, but this blend is lacking this finesse. So, just an average mark for a “just OK” tea, in my opinion.
Flavors: Malt, Tea
Maple flavoured oolong sounds pretty sweet to me, but “Maple Syrop” is actually quite balanced. However, I don´t know whether the pieces of real walnut and almond really make a huge difference in taste. (Maple) syrop-y in nose, in mouth this oolong reminds me a lot of a caramel flavoured black tea very popular (or at least it was popular 20 odd years ago) in France, called “Marco Polo”. I used to enjoy this Marco Polo a lot, especially on a Winter´s afternoon, and so, I can only rejoice in Maple Syrop being available in my tea cupboard.
From Bruu´s website :
Canada in a cup – fine walnuts and the flowery Oolong tea, the sweet maple flavour unfolds to its fullest. This composition promises exceptional indulgence!
How our drink hits the senses: Whilst sitting dry in its container waiting to become your BRUU; One sniff, I’m in Canada eating pancakes loaded with maple syrup.
As the drink is BRUUing; After the initial syrupy hit, the earthy Oolong and nuts come through.
The taste journey; It’s sweet, it’s nutty, it’s smooth – what’s not to love here?!
Flavors: Caramel, Earth, Maple Syrup
This is Bruu´s earl grey blend. In nose it definitely shows. When steeping the tea the bergamot aroma´s linger on, but then, taking out the filter, the liquid itself has sort of lost the typical earl grey smell, and in mouth it tastes maltier than other Earl Grey blends. I have no objection to this malty character, but I really love earl grey, and its typical aroma is part of the enjoyment, as far as I am concerned. So not that happy an end IMHO…
From Bruu´s website :
What it is? A harmonious interaction of the soft, slightly spicy tea basis with natural bergamot flavouring let every Earl’s heart beat faster!!
Why we love it? Very tasty. Not only the bright blue mallow blossoms give this popular English classic touch of royal flair.
Where it’s from? Mahseer is located in the centre of Assam, Northeast India, on the North bank of the Brahmaputra River in the district of Sonitpur, 20 minutes from the ancient city of Tezpur and 2hrs away from Kaziranga National Park. It is a beautiful oasis set in the midst of the Balipara division of Addabarie Tea Estate. Assam tea is mostly grown at or near sea level and is known for its body, briskness, malty flavour, and strong, bright colour.
How our drink hits the senses? Whilst sitting dry in its container waiting to become your BRUU, Diamond Black has such a floral hit. And that hit carries through as the water lands and infuses. Gradually the black tea makes an appearance. Blending! BRUUing!
The taste journey : Such an intelligent blend. The two potions combine perfectly and the order in which the palate senses each flavour leaves you wanting another sip.
Flavors: Bergamot, Tea
A lot of people adore the combination of orange with let´s say chocolate (my brother is a big fan of Pim´s Cakes, for instance), or vanilla, and that´s great, but according to me no combination is as good as …a simple orange itself! Needless to say, I´ve encountered very few orange teas I really like. This 75% green tea (with white tea completing the blend) might be one I can enjoy more than once ;-) …and it truly smells like when peeling a ripe orange!
From Bruu´s website :
What it is? A premium blend with the aroma combination of oranges and vanilla. Deep red rose buds, bright carrot shreds and golden orange triangles will lighten up your day.
Why we love it : Teas have been selected very cleverly to create a subtle blend here. We’re pleased with this one, we think you will be too.
Where it’s from : Green tea from Kawane, Japan. Located on the mountainside on the upper stream of Oi river, Kawane is famous for producing refined, deep-steamed Sencha (green tea). Around this area, there is a nostalgic steam locomotive that still operates on the Oigawa Railway. Take the train to see the huge tea plantation from aboard, or get off the train to capture the lush scenery of this tea plantation as a backdrop to the whimsical black locomotive. Surrounded in mountains, Kawane features no shortage of unforgettable natural scenery.
How our drink hits the senses : Imagine the scent you get when you peel a ripe, juicy orange.
The taste journey : A taste with sweet notes and a special finish. A real pleasure without caffeine.
Flavors: Orange, Orange Blossom, Orange Zest
A second review, now i´ve taken it a few more times : mango clearly in nose, but once steeped, the tea has a greener, grassy aroma, also present in taste, with some added – subtle – citrus rounding it off. Fresh and spring-like indeed.
Flavors: Citrusy, Grass, Green, Mango
This was actually a tea included in my first month´s Bruu tea subscription, but one way or another, I took it on holidays with me, forgot to taste it, travelled back with it…and so, almost 6 months later, I finally drank it. It´s a very easy drinking tea, fruity (in a tropical way even : mango!) and light. So, its name is definitely a good pick.
What Bruu themselves say about the tea :
What it is? A harmonious premium gourmet blend of green and white – a real Spring-time delight, all year round.
Why we love it : The scents from the initial opening become more prominent in the steeping stage. A desirable green with fruity kicks throughout. The palate is teased by a fruity, nippy aroma composition that makes this tea blend a real speciality. The combination of the different fruits flatters the smooth, fresh taste of the tea.
Where it’s from : Kagoshima Prefecture, Japan. The region has a long history of volcanic activity with eleven still active, such that much of the land throughout Kagoshima has been covered in a layer of volcanic ash known as “shirasu” (in Japanese). This ash helps produce soil that is exceptionally rich in minerals.
How our drink hits the senses : The scents from the initial opening become more prominent, a real fresh green and white mix that is reminding us that summer is coming!
The taste journey : A desirable green with fruity kicks throughout – a harmonious blend.
Flavors: Green, Mango
From my Bruu tea subscription a couple of months ago. I need to make sure I write a review before the sample is finished!
What Bruu writes about this tea :
This extraordinary blend of black tea with a portion of green tea enjoys great popularity. This tea is not only strikingly decorated, the selected ingredients unite to create a completely new taste experience: the sweet papaya interacts harmoniously with the fine tartness of the intensely red, shining rose hip peel.
What it is? Magic Moon is an aesthetically pleasing tea, with generous cubes of sweet papaya combined with rose-hip peel.
Why we love it? The selected ingredients unite to create a completely new taste experience. The sweet papaya interacts harmoniously with the fine tartness of the intensely red, shining rose hip peel. a unique taste sensation. Simply magical!
Where it’s from? Assam Green and Black Tea, India. In Assam’s subtropical conditions, the plants suffer for nothing, least of all water: Assam is one of the wettest places on the planet. In the tropical moisture, the tea bushes draw from the rich, alluvial soil to generate thick, big leaves from May through June. In the humid air, tea makers have to rush to process the tea.
How our drink hits the senses? The crisp sweet and fruity, refreshing smells hit the senses as soon as you open the pack, there is no saving this tea for later it smells just too good!
The taste journey : Bursting with fruity flavours of select, high quality, exotic but also popular domestic fruits. Each sip makes you quickly take another and another and before you know it you’re BRUUing another pot.
This is primarily a black tea, but a bit of green tea and other – sweet – additions make this a very easy drinking tea for all to enjoy. I cannot really say there´s papaya in the blend, but the warning “contains sugar” is easy to understand when drinking the tea. Lovely to see, lovely to smell, lovely to drink, not giving any hard feelings at all, but I prefer my black teas more tea and less add-ons.
Flavors: Fruity, Sugar, Tea
Working through this weekend’s queued teas! I had this one last night…
It’s been a mostly mellow weekend, as is the case for many people right now I’m sure! It’s been raining very hard all day, and it’s admittedly killing me that I’m not outside enjoying it. I may take a social distancing walk later tonight, if it’s still raining in a few hours, with a mug of tea so that I can enjoy the wet earth smell, cool air and petrichor.
This was a nice cup; as I mentioned in my last tasting note there are A LOT of ingredients and competing flavours here so I think the exact flavour composition can vary pretty greatly depending on what you get in your scoop. This mug was sort of herbaceous and basil forward, with a soft rose note and a more licorice-y finish that could have been licorice root, anise, fennel or a combination of any of those things. It reminded me heavily of another favourite tisane from Camellia Sinensis (La Rose Pourpre) that has some of those basil/rose flavours.
Nice, peaceful, and relaxing!
And that’s a wrap!! Finishing off the last of my tea sample exploration from the Bruu Tea box with a tisane called “Chakra Tea”. I don’t really know anything about chakras and to be honest I don’t particularly care to, so with this blend I’m focusing entirely on the flavour…
This blend has a bunch of really different ingredients, but the ones that appeal to me most also seem to be the elements coming through the strongest in the infused cup: refreshing and crisp bamboo, warming fennel, and sweet rose!! It’s a complex mix of flavours that comes together to form one very smooth, light bodied and relaxing cuppa!!
Thanks Bruu for the experience; the Ti Kuan Yin stands out as my favourite of the four samples but all of them were unique and interesting and I liked the wide range of flavours I got to explore this month!
Gongfu Sipdown (890)!
Got up early enough this morning to sneak in a short tea session and sipdown of some Mao Jian. It was nice to clear some green tea out of my tea stash (as that’s my least consumed catagory of tea), but it steeped up pretty nice too. Vegetal/grassy in a way I don’t always love, but upfront sweetness too that makes a world of difference…
This (the pandemic) is also probably the first time I have ever been able to maintain getting up early in the morning (usually between 7AM and 7:30AM) for an extended period of time without feeling shitty every morning. What’s even crazier about that, to me, is that I don’t actually have to get up in the morning right now until maybe 8:30AM and past me would have milked that FULLY and slept in as long as possible every day. In fact even when I was working 9 to 5 daily (pre-pandemic) instead of 10 to 3 like I am right now, I still only got up at about 7:45 each morning – so I’m getting up EARLIER now!?
It doesn’t make sense to me, but it’s actually been incredibly nice…
Song Pairing: https://www.youtube.com/watch?v=0Nuab8Z5iwg
I was certainly a little surprised to see a Mao Jian included with my Bruu subscription selections given that I specified that I’m generally deeply not a fan of green tea – but I also said I would try anything at least once with as open a mind as possible, so that’s what I did here…
Honestly, if I’m going to have a straight green tea (as rare as that it) then it’s a Chinese green that I’m going to opt for. So I’ve at least got that going in my favour. I felt like this tea really pushed me out of my comfort zone, but I didn’t hate it for that. There was this note in the cup that I really felt a sense of deja vu with, and it took me a long time to place it but I eventually nailed it down as this buttery lettuce type note that I also experienced in DT’s Green Spiral. I enjoyed that note a lot!
Additionally, the cup had green bean notes and a heavy dose of minerality.
Overall, it’s not my thing – but I definitely appreciated elements of it a lot and I appreciate the push outside of the types of tea I find more safe.
Currently sipping on this one…
My teeth aren’t hurting as badly today, but I still feel like someone drove into me with a truck. I think part of it is just the whiplash from being so busy at work and in a very high stress/high functioning environment to 180-ing in the evenings to calm and quiet. It’s too much packed into too short of a time period, and I feel really drained afterwards even though I’m so into what I’m working on in the moment.
This is nice though. Reliable.
Yeah, reliable is really good word to describe how it steeps up. That’s what I need in the evenings right now, I think – predictable teas where the flavours will make me feel comforted. Like the loose leaf tea equivalent of an infant’s pacifier, in a way. It’s smooth and full bodied, and I’m getting nice clean notes of malted grains and walnut. Milk would be great, but I only have coconut milk at the moment and I don’t want the taste of the coconut milk to mix with what’s happening in this cup…
Anyway. Internally screaming tonight… Sigh.
The next tea from the Bruu Subscription Box that I tried out…
This was also a surprise for me; I expected it to taste good but kind of average in terms of Orange Pekoe. It was actually much more interesting in terms of its flavour notes than I would have predicted, and the infusion was really nice too. The cup steeps up smooth and malty; with sweet & bright notes of almond, freshly baked bread, and red fruit!! It’s a very muggable black tea, perfect for sipping on while reading a good book! I’m sure it would be excellent with a little milk and sugar, but today I’m enjoying it straight!
I think I will try my next mug with a bit of milk though, just to see how that plays with the flavours.
Had this one Grandpa style at work today – we’re experiencing some plumbing issues in the lab right now with our filtered water system and with the current world situation it hasn’t been easy getting someone to come out and check everything out, so I only had the one tea at work today and I nursed it pretty badly…
But it was good – a mix of lime zest, florals, and a little bit creamy. Astringent at the end, but because I was leaving this to steep in the mug with less frequent than normal top ups for a Grandpa style method. Not really the fault of the tea at all.
This is the first in a series of four teas that came in a Bruu Subscription box that the company was generous enough to send to me in exchange for instagram reviews of the teas. It’s a tailored sub box, and the company did ask me to describe the types of teas that I generally go for – I can sort of see that reflected in the teas that they chose; though in general the box appears to be themed this month around China/Chinese Tea so most of the picks lean heavily towards that theme…
Earlier in the week I asked my instagram followers to vote on which of the four teas they wanted to see me try first, and this tea won! I was secretly hoping it would be this tea; it’s been a while since I had a greener TKY (I’ve been drinking so much yancha lately) and I was intrigued! It was a very close race between the Mao Jian in the box and this tea, though. I know I’ll have to drink the Mao Jian eventually, but my green tea hating self definitely wants to put that one off for a little while…
I sipped on it this morning, with some passion fruit in between infusions. I know I said it’s been a while since I had a TKY, but even thinking on the last few I’ve had they have definitely NOT been as creamy and buttery as this one!! It started off modestly; a little buttery and a little floral, sort of teasing what it might become. However, over the course of the morning, this TKY really opened up into an aromatic, and enveloping medley of creamy/buttery notes, heady florals like jasmine, fresh grassy notes, and a hint of a nuttier taste in the finish! Plus, the fully unfurled leaves were just stunning!
I didn’t mention this on instagram, but a really nice element of the tea was that the aroma of the leaves after steeping gave off a bit of a “fresh linens” aroma that was so cozy and comforting.
I’m now more excited that I was before to get into the rest of this sub box!
Song Pairing: https://www.youtube.com/watch?v=2jO15x1_Sp0