313 Tasting Notes

75

My first ceylon. I have been sleep deprived pretty much the whole week before, and today I’m driving to a friend’s place to spend the weekend (incidentally, the same friends who are responsible for my tea addiction!)

Thin, dark leaves that are very easy to handle and measure. Golden amber liquor. Mild sweet aroma (so it smells like a black tea should.) Not really sweet tasting at all; it’s fairly astringent and actually a little grassy, but not in a way that’s off-putting. Tastes British. :P Not bad by any means, but I don’t think it’s going to become a favorite.

EDIT: The flavor got a little maltier the longer I drank it. I started to like it more and more. I’m gonna give it a second try!

Preparation
200 °F / 93 °C 7 min, 0 sec

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90

Backlog!

Had this one for the first time the other day. I’ll have to save a more detailed review for my second go-round, but I think this one’s the favorite from the black tea sampler I ordered. Deep, rich, malty flavor like what I enjoy from a black tea. Good stuff!

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74

Opened the bag and went, “What the hell – citrus?” The smell reminded me of lemon; my dad thought more like an orange peel. Brewed the tea, which became a pale liquor typical of white teas; the aroma of the brewed tea was much more subtle.

I… am going to hold off on rating this tea for now. The taste I’m getting so far is really, really subtle. I get a mite of citrus, and then something that’s really more of a physical sensation than a taste. Maybe I understeeped it, maybe it really is that subtle, maybe my taste buds are numb, maybe it’s because I made the mistake of eating a snack first. Yeah. I think it’s the last one. Dammit.

Preparation
180 °F / 82 °C 2 min, 0 sec

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45

Welp, it’s a gray yucky morning, I have things to run around and do this morning before I go to work, I got to bed too late last night, and I’m still feeling the burn from my first bike ride in 15 years yesterday. Good a time as any to try my first keemun!

This was the tea I was the most excited about in my new order. The leaves are fairly fine, as far as tea leaves go, dark, and sweetish-earthy-smoky smelling. The liquor is a pretty amber color, which surprised me because I was expecting a darker color. Guess not all black teas look red in the cup. Newbie lesson, newbie lesson.

I’m not quite sure how to describe the flavor profile. It’s a bit of an earthy taste, but not like you’re drinking dirt. It’s not malty; maybe just the sliiiiiiightest bit smoky. The item description compares it to wine, but I don’t drink alcohol so I couldn’t tell you. But it’s a satisfyingly deep flavor and a good, solid breakfast tea.

Preparation
205 °F / 96 °C 6 min, 0 sec

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82

Ladies and gentlemen, presenting: the first white tea I have ever had that wasn’t an earl grey.

The leaves caught me off guard; they’re large and flat, a lot like carrot leaves or something. They smell grassy and kind of sweet. The liquor is a light yellow and smells grassy. That got me worried for a bit; I’m not a big fan of grassy flavors, especially when they’re in white teas which I don’t associate with being grassy. Then I took a sip…

The first taste that hits is a vegetal sweetness, a little dark but mild. Then the grassiness, which overrides the vegetal sweetness. “Dammit,” I think for a second, “It’s a grassy white tea.” And then there is an overtone of another flavor – this one is a floral sweetness that fades into focus out of the grassiness. And that’s when I go, “Wha what?”

This tea may have to take a little while to grow on me, solely because of the grass factor. But it is certainly an interesting and unexpectedly complex white tea. Worth a go.

…Why is it I only write a few sentences about some teas, and write freaking novels about others?

Preparation
180 °F / 82 °C 2 min, 0 sec

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91

My first darjeeling! I’ll write more in detail later, but I wanted to get some quick notes down to remember the taste experience. Deep, warm, woody (not woodsy, not smoky) comforting flavor with a tasteful floral note. A slight astringency that I wouldn’t even call “astringent”; more just good. I am suitably impressed!

Edit a few hours later:

Soooo… I realized in retrospect that I may have goofed this tea. I poured it out of its (neat little!) sample bag into a tea tin that had JUST previously been home to some masala chai. I had rinsed the inside of the tea tin out, but unless this tea smells a LOT like chai, I didn’t rinse the aroma out.

Since the chai aroma still lingered, I don’t know how much that would have affected the taste. I didn’t really taste chai; I just tasted a combination of a dark, comforting base (which could possibly have been influenced by the chai) and floral notes. One thing I will say for it is that if it wasn’t labeled as a black tea, I would not have guessed it as such; the leaves look like “green tea” leaves (well, they’re green at least, which doesn’t necessarily mean anything), the liquor is a much lighter color than many classic black teas, and the taste is more plant-y than… well, at least the other black teas I’ve tried. Not that that’s a bad thing. Just unexpected! (…Tea newbie here, mind. Tea newbie.)

Preparation
195 °F / 90 °C 5 min, 0 sec
Nxtdoor

Someone should invent little packs that you can put in tins and they absorb flavour. I thought of the same thing when i washed out a “mamma mia” tin. strong, strong smelling tin, it might take a couple of days for it to air it out.

I wonder if it would work to leave baking soda in an empty tin for a day or so and then carefully wash it out. They say it absorbs odours but I never found it to be true whenever I tried to use it in my fridge.
Holly Faye

I agree! Hmm, that baking soda thing might be worth a try, at least. For some reason, I hadn’t even considered the possibility of the aroma from the dry leaves lingering in the tin until the incident.

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89

Problem? What problem? I don’t have a problem.

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90
drank Yunnan Jig by Adagio Teas
312 tasting notes

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Preparation
195 °F / 90 °C 6 min, 0 sec

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84
drank Yunnan Noir by Adagio Teas
312 tasting notes

This is the fourth and final tea from Adagio’s Silk Road Sampler, and another one that I’ve gone back and forth on. With this one, I think knowing what to expect helped a LOT.

The leaves, which are dark and rolled up, smell quite sweet. However, the tea tastes very different than it smells. This was my first Chinese black tea, and the malty, slightly earthy/mushroom-ish flavor caught me way off guard the first time I tried it. Now that I’ve grown to like malty, I can see it becoming one of my standard breakfast teas. It’s slightly earthier than Adagio’s Yunnan jig, which makes it a bit less of a favorite. Good stuff, nonetheless.

Preparation
200 °F / 93 °C 5 min, 0 sec

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Bio

The name’s Holly, and I’ve been a tea drinker since spring of 2013. Tea is my happy place – it picks me up, it calms me down, it helps me focus, it helps me loosen my grip, it’s a little bit of positivity in each day. I do not drink alcohol, so tea is my recreational beverage. I love learning everything there is to know about it and sharing my experiences.

When I’m not drinking or writing about tea, I’m working at a music store and pursuing a Master’s degree in professional writing. You may also find me reading, writing, trying to learn French, cycling on the weekends, being a klutz, or making horrible puns and Star Trek references. Likely all at the same time.

My Tea Blog: http://steepinclined.wordpress.com/

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https://twitter.com/steepinclined

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