drank English Breakfast by Dilmah
333 tasting notes

Greetings from China! Amusingly, the first tea I’m logging here is a bagged one of non-Chinese origin. I’ve visited many relatives, some of whom I haven’t seen in years, and amidst the food and chatter there has been a good quantity of tea, of course. I’m keeping a journal of the local teas I’ve tried so far, but as they would all be “unknown by unknown” on the site, I will save my notes for now and post highlights later.

This was a very decent, smooth, Ceylon-heavy breakfast blend that definitely woke me up and soothed me on a morning where I was still dealing with jetlag. It has been raining constantly for the past few days, and a hot cup of tea is just what I need. I’m looking out on the city from a loft on the 6th floor right now, and can see forested mountains in the near distance. The area I’m in is a curious juxtaposition of the natural and urban, and there is more plant life and more kinds of birds and butterflies than I’ve seen anywhere else. Looking forward to more adventures to come.

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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


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