I’ve been very curious about this one ever since I heard of it…

While I wasn’t sure whether I would like it before trying, I’m happy to report that it’s pretty enjoyable if you know what you’re getting. The aroma smells most strongly of mint, with a hint of tea underneath. The taste itself includes vegetable stock with a significant pepper kick, a bit of tomato tang, and again, the tea flavor somehow manages to not be masked by everything else. On the whole, it’s light and flavorful, not as salty or intense as a regular tomato broth can be, and a good accompaniment to a small meal. So while I just expected an average vegetable broth, it’s tea-like enough that I think it would be good for cooking a (slightly unconventional) batch of tea eggs or other savory dish that originally includes tea in the recipe.

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Science writer and a cat that learned to type.

I grew up in a tea-loving family, and tea has always been a part of daily life. I’m still astounded by the amount of tea and teaware back home every time I visit! While I’m most familiar with straight Chinese teas, I’m growing to explore and appreciate other types of tea, including blended and flavored ones. A good blend can reflect the thought and creativity that was put into making it, instead of being too sweet or busy in a way that gives the “genre” a bad rap.

-most black teas (even lapsang)
-most oolongs, especially Fujian teas, baozhong and dancong
-straight white teas

Variable (some are great, some not so):
-most green teas
-tie guan yin
-flavored white teas

90-100: definite repurchase if possible, recommended
80-90: enjoyed, possible repurchase
70-80: fair to good
60-70: fair with some shortcomings
50-60: there’s still a chance I’d take this if it were free
under 50: absolutely not


Southern California

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