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“I figure I have time for a quickie before the boyfriend joins me. Wait, that came out wrong. Anyway, the leaves here doesn’t really have much in the way of aroma in the dry form. There leaves look...” Read full tasting note
There is only one tea garden in Guatemala and its tea along with coffee, quinine and macadamia, is grown by James and Olga Hazard on their tropical nature reserve high in the Andes. Sale of these crops supports the Los Andes Private Nature Reserve on the southern slopes of the Atitlán volcano overlooking the Pacific Ocean. The total area is 630 hectares and primary forest is still conserved on more than 60% of the land. The Reserve is… Read more
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I figure I have time for a quickie before the boyfriend joins me. Wait, that came out wrong.
Anyway, the leaves here doesn’t really have much in the way of aroma in the dry form. There leaves look CTC, but even so the aroma doesn’t have much kick. It’s got a certain sweetness to it, but nothing that I can really put a finger on it.
It’s the same after steeping. The aroma is rather weak and what is there of it has that slightly spicy, kind of earthy wet-dog and leather note to it.
The flavour is, considering the aroma, surprisingly sweet. but also with a rather rough and coffee-like background. It’s not astringent or outright bitter at all, but I wouldn’t really call it smooth either because of that coffee note.
This stuff tastes kind of like it has been brewed in a coffee pot and nothing can wreck a tea as efficiently as a coffee bean.
I’ve had a green tea from Bolivia that I rather liked, but apart from that I have yet to be impressed with the tea production of South America.
“I figure I have time for a quickie before the boyfriend joins me. "
Hee hee hee. I still have a juvenile sense of humor.
Grins
Wow, didn’t realize they were growing tea in Guatemala. Seems a shame it isn’t producing well on the flavor end.
Maybe they should stick to coffee?
Thomas, neither did I until I got the sample. It was fun to try though, because of the differentness.
Jillian, I agree. I actually even caught myself wondering if the leaves could have been contaminated by growing in soil in which coffee had previously been growing. But then I realised that was silly. :)
was it a CTC as indicated? or a more orthodox leaf? I happened to find a coarse full leaf grade that I’m cupping today and it profiled much differently
It was four years ago, so I honestly can’t remember. I can’t even recall having had it. :) If you look at the picture, it looks very finely granulated, so I wouldn’t be surprised if it was CTC.