Quick note, busy day. A client needed something yesterday but didn’t tell me till this morning. People need to realize: “A lack of planning on your part doesn’t constitute an emergency on mine.” Always use that quip hehe.

Had this in my daily sipper, I put 3g in 175ish°F water. It’s good, I’ve refilled it 3 times now. Had good toasted rice notes, popped rice, subtle cocoa notes. I made sure that “there’s only 1 white chocolate chip in the measurement.” It’s good on the re-steeps too. A nice comforting cup of tea that reminds me of coco puffs. Good Genmaimatcha blend.

Flavors: Cake, Cocoa, Rice, Sweet, Toasted, Toasted Rice, Vanilla

175 °F / 79 °C 8 min or more 3 g 12 OZ / 354 ML

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Longtime casual tea drinker. In the past, mainly Sencha, Matcha. I’m currently into Oolong, Black & Pu’erh.

Gongfu cha is the main way I prepare my tea (gaiwan or Yixing teapot). I drink all tea… Usually unflavored. I do try some flavored now. I don’t like artificial sweeteners.

Favorite stores: TeaVivre, What-Cha, Mandala Tea, Yunnan sourcing, White2Tea, Lupicia. (Note: I love the teaware from TeaVivre and Yunnan sourcing.) Good experiences with 52Teas, Harney & Sons, Whispering Pines

Flavors I dislike are artificial flavors, especially artificial sweeteners. Strong lavender, violet, any strong floral-perfumey tea; cantaloupe, ripe papaya, sweet honeydew.

Can handle a little of the following: Rose, licorice, anise, jasmine, mint, spearmint, peppermint, leather.

Favorite flavors: Citrus fruits (especially grapefruit & tangerines), granny smith apple, bananas, guava, mango, tamarind, watermelon, stonefruits, all fruits except cantaloupe, chocolate, caramel, vanilla, milk, cinnamon, creme, bread, nuts, toasted, roasted.

I generally don’t add anything to my teas.

As I explore, my ratings may shift. 90+ generally means I’ll keep it on my shelf.





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