Tea Trekker
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This was my first trip to the store AND my first ‘real’ green tea. I usually drink black tea (mostly flavoured blends) and I really like oolongs. But I am planning a trip to Japan and wanted to try a good green tea before I went (so as to avoid any potential embarrassment once there). The store owner (Mary Lou Heiss) recommended this to start. I was really pleasantly surprised at how wonderfully fresh and sweet and yes, a bit roasted this tea smelled dry. I was afraid of it being bitter (my only other green tea experience) so followed instructions exactly… measured the water, checked the temp with digital thermometer, weighed out the tea and used a timer. 1 tsp (2.3 g) 2 min @ 163F.
It’s light and now I finally understand terms like grassy and vegetal. But it’s not a strong/ overpowering taste. It’s like sweet fresh grass and roasted seaweed (like in sushi). I could drink a lot of this. :)
Preparation
I finally made my way over to Tea Trekker! (which involved falling waist deep into a snow bank)
I mean, how likely is it that there is an expert tea store in your town?? They go to China to buy all the teas!
I spoke with Bob about the teas I like (Da Hong Pao, Shui Xian, Tie Kwan Yin, Taiwan oolongs, but not Bai Hao, black, or white teas so much). I really have been wanting to get into green teas, so Bob recommended me this as a good transition from oolong to green.
I really like this tea – it is strong like an oolong but you can really taste the differences. This is great, and it tastes so fresh! It’s slightly bitter/astringent, but I actually kind of like it – it’s something that will probably grow on me (unlike astringent oolongs!!)
So I finally got myself some new teas, and this is the first batch. It’s kind of funny, because now I realize two things about this. One, I have long been making my tea with about 25 extra milliliters per cup, and two I completely misbrewed this cup. Still it was a wonderful happy accident. I brewed this tea at ten seconds for my first and current cup, having read the instructions for a different tea. YET! This tea came alive in what should have only been the “rinse” steeping. Full body already, very pale yellow/brown color to the liquor, and a taste that reminds me of the smell of fallen leaves in autumn. No, seriously, it has that wet earthy kind of flavor. Granted this is a misbrew, technically, it is really delicious. As I’m tasting it even now there is something almost sorrel-like at the back of the tongue. I can’t wait to drink more of this today.
Preparation
When i purchased this I requested that full front assault experience. Yeah, this is a tea to be careful with. It’s a great Darjeeling flavor, but it turns quickly. If made over strong, or let to get cool, this tea will pack a serious right hook into your jaw with that bitter (or is it astringent?) flavor. Also, this is a whizz-bang tea – that is to say the buzz is fast-acting and lasts long, but also has a bit of a crash not unlike office-coffee.
Sugar and honey (esp mesquite in my opinion) add a sweetness that only takes off the edge a little. A little milk is nice too.
Preparation
Rich, fruity, everything you want in an Assam. Well, everything I want in an Assam. Nice rich reddish brown liquor, takes milk and sugar nicely. Might even suggest cream, but that’s only because it’s finally a reasonable temperature outside (44 degrees F).