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I’ve been avoiding green tea for awhile, only because it’s not something I really crave in the winter. But I have been dying to try this tea and I figured, “Oh what the hell. Why not?”
I am glad I decided to try something different than what I have been drinking lately. This was like the complete opposite of Christmas in July. July in Christmas? Nope. Not the same ring to it. Drinking this just transported me to a breezy summer afternoon. It’s carefree and fresh af. I loved how it smelled, especially. There is nothing I love more than the fresh, vegetal smell of dry green tea. I think I may like it more than the actual brew. The bright, deep green of the dry leaves got brighter and brighter green as I steeped these leaves. They were especially friendly, I was able to get 5 long steeps in my large (150ml) gaiwan. I got a light and bright infusion of lima beans, vegetable broth and lemongrass in each infusion. The liquor was thinner in my mouth than the unctuous darker teas I have been craving like mad lately. Coming from BTTC, I felt like this was more of a quasi-oolong than a green tea, because of it fragrance and infusion durability. And that, is the very shit I like. I can’t wait to revisit this tea in the summer!

Flavors: Hay, Lima Beans, Sweet, Warm Grass, Vegetable Broth

Preparation
4 g

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Bio

I dream in tea.

My name is Maddi. I like to take boiling hot showers and meditate in my closet. I think and talk about tea so much that it has become a punchline of sorts with my family and coworkers. Besides my unhealthy obsession with the drink that gives me life, I do yoga frequently, I make green smoothies out of any vegetables and fruit in the nearest vicinity, I am obsessed with Korean Dramas, I run as a form of moving meditation, and play video games with my easygoing and forgiving boyfriend. I used to cook for a living, and I almost always eat at least one waffle a day.

Favorite types of teas:
Aged Oolongs hold my heart. Sneaking their way in are Korean Greens. Roasted oolongs and I are not on speaking terms as of late. Black teas of all types, but especially Fujian and some Yunnan are nice indulgences more often than not. I know and love Japanese greens more than any kind, while Chinese greens bore me. Certain White teas thrill me, but most have me changing the channel. I love using my Yerba Mate gourd, we have become steadfast amigos. Puerh and I are still getting to know each other, and while sheng is playing hard to get, shou is there to hold my hand when no one is looking. I sometimes make my own functional herbal blends, and if there is a hell, it is filled with Rooibos. Above all else, direct – trade tea is my favorite.

LEAST Favorite Flavors/Flavorings
Hibscus
Lavender
Herbs, if they are out of place (I’m talking to you, thyme)
Strong Bergamot
Berries
Chocolate (added flavorings)
Cloves/strong cinnamon
Nuts

MOST Adored Flavor Profiles
Smokey
Floral
Coconut
Majority of chai
Caramel
Vanilla
Grassy/Vegetal
Earthy
Citrus
Stone fruit/melon

“Tea is naught but this:
First you heat the water.
Then you make the tea.
Then you drink it properly.
That is all you need to know.”
- Sen No Riyku

Location

Denver sometimes, Las Vegas some other times

Website

http://sororiteasisters.com/a...

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