Tea Blog

How much we enjoy a tea often comes down to familiarity. The flavors we appreciate today may be very different from those we enjoyed—or disliked—a few years ago.

You can test this theory quite easily by revisiting teas that once disappointed you or returning to old favorites that have been absent from your tea cabinet for a long time. The experience is often surprising.

That “Grassy” or “Seaweedy” Green Tea

Many tea drinkers describe certain loose-leaf green teas from China and Japan as tasting grassy, vegetal, or even seaweed-like. For newcomers, these characteristics are not always considered positive.

I know this firsthand because I once felt much the same way.

Recently, however, after sampling several fresh green teas from both China and Japan, my perspective shifted dramatically. What once seemed merely grassy began revealing additional dimensions: gentle sweetness, delicate floral notes, subtle umami character, and a much greater sense of complexity.

Even the oceanic, seaweed-like qualities that initially felt unusual began to make sense, particularly when paired with foods such as sushi and other Japanese dishes.

So what changed?

• Were the teas themselves higher quality?
• Had my palate become more experienced?
• Was I paying closer attention to the tasting process?

Most likely, the answer involved a combination of all three. Sometimes appreciation develops naturally through exposure and experience.

That “Bitter” Black Tea

Many tea styles challenge new drinkers in one way or another.

• s.html”>Lapsang Souchong smoked black tea can seem overwhelmingly smoky.
• Assam teas may strike some drinkers as too strong or bitter.
• .com/loose-leaf/shopby/ets_teatype-pu_erh_tea.html”>Pu-erh teas from Yunnan Province can present intensely earthy flavors that take time to appreciate.

Fortunately, revisiting these teas with a different brewing approach often changes the experience entirely.

• A lighter infusion can tame the powerful smoke notes of Lapsang Souchong.
• Choosing a whole-leaf Assam instead of a CTC (crush-tear-curl) version may reveal more complexity and less bitterness.
• Preparing pu-erh using traditional gongfu brewing techniques can uncover layers of flavor that remain hidden during longer Western-style infusions.

Sometimes the tea itself isn’t the problem. The preparation method simply needs adjustment.

That Flavored Tea That Didn’t Quite Work

Flavored teas often inspire strong opinions.

Personally, I’ve found that some heavily flavored blends can overwhelm the tea itself. Strong fruit pieces, flowers, spices, or flavorings occasionally mask the natural character of the leaves. In some cases, the flavor profile may even become inconsistent as ingredients age differently.

That said, there are certainly exceptions.

• Traditional masala chai tea blends
• Fruit-infused green teas such as /sekychrofegr.html”>Sencha Kyoto Cherry Rose Festival flavored green tea
• Long-time favorites such as b.html”>Monk’s Blend flavored black tea

These examples demonstrate that flavored teas can be both distinctive and enjoyable when the ingredients complement, rather than dominate, the tea.

Interestingly, I’ve found that the more high-quality unflavored teas I explore, the less I rely on flavored blends. Exceptional tea often brings its own natural complexity without requiring much enhancement.

Why Tastes Change Over Time

Tea appreciation is much like appreciation for music, art, or cuisine. Exposure broadens perspective.

Flavors that once seemed strange become familiar. Nuances that once went unnoticed become easier to detect. Teas that initially seemed one-dimensional may reveal remarkable depth upon a second or third encounter.

As your tea journey continues, your preferences will likely evolve right alongside your palate.

Bottom Line

Just as people deserve second chances, teas often do too.

Revisit old favorites. Revisit old disappointments. Experiment with different brewing methods, temperatures, and steeping times.

You may discover that a tea you once dismissed has become a new favorite—or that a long-forgotten favorite is every bit as wonderful as you remembered.

The more your palate expands, the richer and more rewarding your tea adventures become.

See more tea articles and tea culture commentary by A.C. Cargill.

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