88
drank Kiwi Fukuyu by Dammann Freres
1253 tasting notes

Interesting, and very good. I’m wondering if the sodium level in our tap water has increased because many of my teas have been tasting salty lately.

I couldn’t figure out what the heck I was tasting and smelling. I’m still not sure. There was a popcorn shop called What’s Poppin’ in the indoor strip mall in my hometown. This was like 25 years ago. Is it still there? There was a flavor called Tutti Frutti. That is this, tucked away in a tiny $2 sample bag in my quarter-century memory vessel.

In reality, Kiwi Fukuyu probably doesn’t taste anything like Tutti Frutti popcorn, but the light butter aftertaste only reinforces this notion. The sencha is very dark green. It’s very grassy-vegetal. It’s thick, it’s clean and mouthwatering, good astringency and bitterness, salty. Fruity of course. Kiwifruit? notsomuch. Candykiwiflavoring? yzyzyz. It all works quite well, the flavoring is in great balance with the tea flavor. Next time I go back to Ohio, I know what I have to do.

Like all DF I’ve steeped twice, this too is worthy of a second infusion.

Flavors: Astringent, Bitter, Butter, Candy, Fruity, Grass, Kiwi, Popcorn, Salty, Smooth, Thick, Tropical, Vegetal

Cameron B.

Yum, I’ve been curious about this one so glad to see a favorable review!

derk

It seems like something you’d enjoy. I’d like to see your interpretation :)

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Comments

Cameron B.

Yum, I’ve been curious about this one so glad to see a favorable review!

derk

It seems like something you’d enjoy. I’d like to see your interpretation :)

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Bio

If you’re an aspiring or current tea grower, let’s talk! I am slowly beginning a tea farm here in Northern California. Currently growing are young plants pulled from the ground and gifted to me after a visit to Fairhope Tea Plantation in Alabama. The parent plants are sinensis variety from a defunct Lipton research project. I’ve also started seeds from Camellia Forest Nursery in North Carolina. The types include Camellia taliensis, an assamica variety, and 3 sinensis varieties including “Small leaf” “Large leaf” and “Black Sea.” I also picked up 2 older plants from a a local nursery. They were grown from seed supposedly acquired from a tea farm in Washington. To learn how to process tea into different styles, I plan on traveling to China and Taiwan if/when COVID becomes a relative non-issue. I’m taking Mandarin classes to aid in this journey.

Tea became a hobby and my daily drink of choice some time late in the last decade. My introduction to loose leaf came, following a lone tin of some Tie Guan Yin oolong many years prior, in the form of dumpster-dived Wuyi oolong packets that somebody left upon moving out of an apartment building. From there, my palate expanded to teas from across China and the world. I used to focus more on taste and still harbor the habit, but after trying sheng pu’er, I tend to focus more on how a tea feels in my body. Does it complement my constitution? Does it change my mood or does it enhance my current mindstate? While I may not mention those effects in tea notes, it is what I value most.

Flavored teas are not a favorite but I do drink them intermittently. Drink a variety of teabags at work. Herbal teas/tisanes provide balance. Unfiltered tap water heathen (it’s good here).

In terms of who I am, you could consider me a jill of all trades. Specialty is not my strength, as can be seen in the spread of my tea notes.

One thing I will always love is riding a bicycle.

Location

Sonoma County, California, USA

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