Spring 2021; #TodaysTea, #今天的茶, #JīnTiāndeChá.

Liquor Colour/Clarity & Aroma 茶汤颜色/净度&香味: Golden yellow, slightly cloudy with a dominant Mint scent, and a light, persistent, white foam on top;

Liquor Mouthfeel & Taste 茶汤口感&味道: initially sweet, and syrupy, giving way to some bitterness and astringency, followed by a cooling freshness, and lingering creamy mouthfeel: notably minty with an undertone of mild caramel sweetness;

Preparation & Opinion 准备&意见: A handful of fresh mint, 1Tbs gunpowder green tea, 1Tbs white sugar; 4 cups water; brewed Moroccan style, and steeped for two minutes.

I’ve had a couple of Moroccan style tea pots for several years now. I bought them erroneously to go on top my Samovar. The silver one didn’t fit, so I bought another one. 🤦🏼‍♂️

However, as I have gotten more and more into Chinese Tea, it has also prompted me to review my own #Tea Heritage and the uses of the pots and sets that I already have and have used in the past. Thus, this foray into using my #Moroccan#Teapot correctly.

It is such a substantial and surprising difference between this tea made with fresh mint, and the pre-scented tea previously reviewed, that really there is no comparrison. This fresh version is hands down sooo much better.

It could probably handle a little extra sugar, perhaps a 1/3 to a 1/2 Tbs extra? I’m now also curious to see how the mouthfeel, and taste changes, when it is #coldbrewed.