114 Tasting Notes
Made two lattes with this already! The flavor is remarkably like the other peach matcha I’ve tried from Yunomi. The matcha was a whisper of green in the drink, the ratio of sugar to matcha seemed a little more on the sweet side than the apple flavor I had a few months back. not my overall favorite, but it does get me excited to move on to the mango flavor I got!
Mixed this 50/50 with some Spiced lapsang from W2T with a touch of oat milk to test out a friend’s weed sugar recipe. The resulting brew was so decadent! the sweet hay and light floral elements of the bai mu dan was simmering in the middle ground throughout, bookended by the more malty and brown sugar notes of the black tea. The sugar and the oatmillk tied it all together to make a wonderful dessert in a cup. the sugar hit just right too ;)
Whoops! I’m already about halfway through this bag, and have yet to write a note about it! It’s been my daily green for about a month now, and I get pumped up to drink it every time. The creamy mouthfeel with the vegetal bite hit the spot every time. I foolishly thought this tea would carry me through the season, but it’s clear that i’ll be on the hunt for a late season sencha soon hehe UwU
Flavors: Apple Skins, Marine, Mung Bean, Salad Greens, Squash
A true sipdown tea!
Didn’t realize that I still had this one before cracking open my sinchas. hehehe oops! I was too excited to get them going. Luckily, there was only about two-ish more sessions left in this sample tea. Finished them in no time. I had to be more mindful of my steeps throughout, which can be a struggle at times for me haha. Each brew resulted in bright lemon, creamy avocado, and wonderful vegetal notes. I was given a sample of a different grower’s kamairicha when I got my sincha in from yunomi, so I’m blessed with more of this tea type :)
Cracked this open to enjoy while at work today. The black tea was refreshing and robust, i steeped it for much less than my usual teabag method – only 2mins. Sadly, did not get any citrus from the brew, I think the black tea base was much louder than the mikan dust. before I began brewing the teabag, I could have sworn that the mikan was sugar for a moment – that’s how fine the grains were of the chopped dried fruit. But alas, the black tea was much louder. Perhaps the citrus will come out more if I ice it.
Catching up on this note since I spaced out on writing one when I had the tea for last month’s prompt! I was not a fan of this tea when I first got it, it was a little flat and left some things to be desired. After perhaps half a year not much has changed lol. The ginger has lost some of it’s bite, which was the whole star of this blend. The oolong base still holds onto it’s toasty green quality, but falls a little flat. maybe i can turbo charge this with some fresh ginger and cold brewing it for a beach hang this summer…. hmmm
Flavors: Cabbage, Ginger, Toast
Began this tea as a side by side with the Minami Sayako cultivar oolong tea from my last Yunomi tea order. As soon as I tried the teas side by side, I immediately decided to just drink them one by one. They were extremely different, it seemed superfluous to do a side by side for such different teas. this one is a late summer 2022 harvest. The brew was much much lighter than the Minami, more akin to a silver needle brew color – almost silver. The leaves were also much smaller than the Minami, but that might have just been the sample bag. I got bright lemon and heady florals on each steep. this tea is very reminiscent of a Lishan oolong, all flower and no bite. the soup was thinner than I am used to with such a green oolong, but that says nothing on it’s character. I was not as much of a fan of this one as the other oolong.
Flavors: Lemon, Lily
Began my session with this tea as a side by side cultivar comparison with the Tachiho cultivar oolong I got from my last Yunomi order. As soon as I began though, I realized how different they were and just drank them one by one. This one, the Minami Sayaka cultivar, is from summer 2021. From the jump the brew was a deeper gold color and developed into a soft gold till the end. There was a light roasty nuttiness on the top of the brew, giving it a distinct soba cha/hojicha flavor that reminded me where this was grown. The leaves were larger than the Tachiho as well. The floral note that wove itself in and out of the brew was wonderfully refreshing. I’m over the heavy florals of most green oolongs, but the light roast of this tea helps to mellow the bouquet in such a pleasant way.
Flavors: Straw, Toasted Rice, Wildflowers