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“I’m not dead! But it has been forever since I’ve posted a tasting note, first due finals, then to my computer charger burning out, and then just spending time with friends and family back...” Read full tasting note
A fresh tea for spring 2013 sourced from a small farm in southern China’s Guangxi region. This style of tea was very popular during the Tang dynasty.
A mix of twigs and very small young leaves, the taste is lightly roasty and very mild with a naturally sweet aftertaste.
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I’m not dead! But it has been forever since I’ve posted a tasting note, first due finals, then to my computer charger burning out, and then just spending time with friends and family back home.
This is a really tasty and interesting tea! The dry leaves are very green for Chinese tea, and there’s quite a lot of stems mixed in. When dry, the leaves look like they’re shredded or torn up, but once wet the reveal the smallest, tenderest tea leaves I’ve seen with a translucent, emerald green color.
The flavors are interesting, too. Notes of brown rice, grass, honey, and a sweet ginseng aftertaste. Blindfolded I’d guess I was drinking ginseng flavored kukicha. Fairly resteapable, but not extremely so. The brewed leaves are super tender and make for good munching.
Overall pretty nice, and completely different from what I’d expect in a Chinese green.
This reminds me I need to post a tasting note so I can say I’m not dead either!
Ha it would only be from a tea overdose if that was the case! I was on the verge of one Tuesday!
Haha Claire, undead Steepsterer party!
Mr. Mopar, too much of a good thing is… a very good thing! I’m taking online classes this summer, which makes drinking tea all day while I work verrrry tempting