168 Tasting Notes
Holiday Festivities are beginning, the air is getting crisp (which is a gentle way of saying “it’s cold, winter’s coming”) and nothing beats a cup of tea in the morning.
One of our teas we’re offering in the tasting room this weekend is Holiday. The orange and spice makes me think of the orange peels and cloves my mother would put in water on the stove to make the air smell nice and Christmas-y. It’s smooth with a hint of sweetness. December’s just around the corner.
-SES
Preparation
This is a new favorite in the tea room. It is an excellent sencha for a very reasonable price. It’s light a sweet and the leaves will rebrew six or more times (we gave up before the tea did). We’re so happy for the new addition to our Japanese tea selection.
Preparation
This Risheehat, compared to our newly harvested first flush, is much darker with a slightly astringent and potentially bitter taste throughout. Over all, nothing bad can be said of this tea and of course all tea is open for personal interpretation and enjoyment!
Preparation
This tea is the new crop from this season! We were surprised by its pale liquor and green leaves. It was fresh, light, smooth, and tasted faintly of honeysuckles.
Preparation
Just to change things up from our usual single estate or unflavored tea blends that we usually make…we decided to brew a pot of Hot Cinnamon Spice as our tea of the moment.
As others have said, it tastes like a liquid fireball or red hot. It is sweet and spicy as a result of the three types of cinnamon and clove. It is strong and doesn’t need sugar at all. The fact that it has such a strong taste, means that people have very strong opinions on whether or not they like it.
The majority of the people that taste it in the tasting room seem to love it, but there are a few that would prefer something a little more subtle.
To each their own!
