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Daylon R Thomas drank Double Green Matcha Tea [duplicate] by The Republic of Tea

1705 tasting notes

This is a cool idea for bagging a matcha. Sencha is the leaf base of this tea, with the powder diffusing in the smaller pores of the biodegradable bag. I really don’t need to describe this tea in detail if you know what a Sencha and a Matcha taste like. If you don’t, it’s clean, green, grassy, and sea mist goodness. Matcha is probably one of the healthiest drinks out there without sugar and cream added, and you can definitely drink this one without those additives. It comes very close to Aiya’s ceremonial matcha in terms of taste, but only lighter and not quite as fresh though still good quality matcha.

I’d highly recommend this tea if you want to try Matcha, Sencha, or are looking to budget for a matcha if you can’t find a close, cheaper Asian market. Though 13 bucks may seem hefty, you are getting 50 tea bags out of it-A LOT OF TEA.

Flavors: Freshly Cut Grass, Grass, Seaweed, Sweet, Vegetal

Preparation

205 °F / 96 °C 3 min, 15 sec 8 OZ / 236 ML

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Daylon R Thomas
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One mistake on the tea base: on my sample of the tin, it says that the leaf base is Sencha. Online, it says China Green tea, so I’d maybe assume it’s a Dragonwell. Nevertheless, the taste is closer to a Sencha.

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Daylon R Thomas
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Bio

First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.