The differences that one can find from one plant is astounding. Even the region of Ceylon, which is generally known for its black teas, has a variety of different types. Take a Ceylon green, a Japanese green, and a Chinese green and you will get many different flavor profiles! It’s amazing! So far in all of the Teakruthi samples I’ve tried I have discovered most to have astringency but this one doesn’t have a bit. There is a bit on the second, though I am also using a smaller steeping vestibule. A unique mix of woodsy and earthy notes. Some nutty notes here and there. Wet forest floor in the wet leaf aroma after steeping but the most amazing smell as soon as the water touched the leaves. (There needs to be a term for this) Instantly my nostrils were filled with wet warm jungle. Like I wasn’t standing in my kitchen anymore. What an amazing feeling that was.
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There actually is a term for when the leaves start to unfurl in warm water — it’s called the “agony of the leaves.” I just recently learned that one and it stuck since it was so unique, heh.
I thought about using that term but it, from my understanding, is more about the tea unfurling but I don’t think that covers the aroma. The smell when the hot water first hits the leaves even before they begin to unfurl and it generally doesn’t seem to last long. If there was a way to study that it would make for a very interesting study!
There actually is a term for when the leaves start to unfurl in warm water — it’s called the “agony of the leaves.” I just recently learned that one and it stuck since it was so unique, heh.
I thought about using that term but it, from my understanding, is more about the tea unfurling but I don’t think that covers the aroma. The smell when the hot water first hits the leaves even before they begin to unfurl and it generally doesn’t seem to last long. If there was a way to study that it would make for a very interesting study!