94
drank Sui Ying Xiao Cha by Unknown
1268 tasting notes

EMPTY THAT B…eh, you know the drill at this point. I’m emptying the sample box and in general trying to drink the stash down. All the way down. Ish.

Therefore I have recently placed another Le Palais des Thes order. :D This one is just a stocking up on some favourites, though. The boyfriend has fallen head over heels for the Tigger Tea and had asked me a few times if I had ordered more yet as the pouch is close to empty. I hadn’t because technically I’m not allowed to buy anything until after the wedding. Plus, the whole drinking down thing. But I caved and got him some more Tigger, and while I was at it stocked up on the four red fruits, foret noir and toffee as well. The toffee is nearly gone too, and I’m not quite finished with that one yet. Only got one new thing and that was a rooibos in the spirit of flavoured rooibos exploration, so I thought that almost didn’t count.

Anyway, this doesn’t mean that we’re not still going to make some drastic reductions here.

So. This one came from Spoonvonstrup as well. It almost looks like a theme, but that’s because that package contained primarily black teas, and I’m just in a black tea sort of mood at the moment. Also, those are the easiest ones to drink for me, as it’s my preferred type.

The aroma is really nice. It’s grainy and cocoa-y and rather sweet. I don’t know squat about this tea, but it smells kind of Fujian-y. Now, that’s quite promising, indeed. There’s also something vaguely red berry-y about this aroma. I’m put in mind of currants and not too sweet cherries when I smell this, but it’s ever so vague.

Now, that was an odd flavour. Hmm. Strange. Unexpected. Kind of straw-like without being Yunnan-y. That’s new! It tastes brightly orange, this one, as in the colour, not the fruit. I think it’s that almost-straw that does it along with a touch of something a bit wood-y.

On closer inspection, I find a lot of that cocoa note in the flavour as well as a lot of grain. In spite of the above mysteriousness, it has totally retained that Fujian-ness in the flavour. That, in this case, isn’t particularly interesting though.

(!)

I know; I said it.

(!!!)

Yeah, I’m shocked too, Steepsterites.

But really, the intersting thing about this flavour in this particular tea, apart from having a lot of nommy Fujian-ness, is that note of red berry from the aroma. It’s still here! It’s tart and juicy and juuuuust underneath everything else. I think it’s more currrants than anything else at this point, though, but I’m totally associating it with biting a juicy berry.

Now Spoonvonstrup, if you can weigh in with an origin confirmation on this one, I should be grateful. Fujian or thereabouts is my immediate guess.

Spoonvonstup

dun duh duh duuuh! ….. I have no idea, either. Is that the bag that just said “Little Tea” on it? That’s basically all of the info I had, too. But a bit of snooping has turned up a teachat thread which pinpoints Zhenghe, Fujian as the source for Sui Ying Xiao Cha.
http://www.teachat.com/viewtopic.php?f=41&t=17102

As for whether or not that’s true for this particular tea? Kind of impossible to know, especially since it was just one of a big bag ‘o samples that made it’s way into my hands (and now yours). Glad you enjoyed.

Angrboda

Yes, that’s the one. I am nearly nearly certain it must be Fujian-y. If it isn’t, it must be an entirely different region that I have less experience with.

The information in that link that Keemuns stem from a Fujian cultivar doesn’t surprise me at all, though. They do taste rather related, what with the grain and occasional pseudo-smoke and all. That made a lot of sense to me.

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Spoonvonstup

dun duh duh duuuh! ….. I have no idea, either. Is that the bag that just said “Little Tea” on it? That’s basically all of the info I had, too. But a bit of snooping has turned up a teachat thread which pinpoints Zhenghe, Fujian as the source for Sui Ying Xiao Cha.
http://www.teachat.com/viewtopic.php?f=41&t=17102

As for whether or not that’s true for this particular tea? Kind of impossible to know, especially since it was just one of a big bag ‘o samples that made it’s way into my hands (and now yours). Glad you enjoyed.

Angrboda

Yes, that’s the one. I am nearly nearly certain it must be Fujian-y. If it isn’t, it must be an entirely different region that I have less experience with.

The information in that link that Keemuns stem from a Fujian cultivar doesn’t surprise me at all, though. They do taste rather related, what with the grain and occasional pseudo-smoke and all. That made a lot of sense to me.

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Bio

Ang lives with Husband and two kitties, Charm and Luna, in a house not too far from Århus. Apart from drinking tea, she enjoys baking, especially biscuits, reading and jigsaw puzzles. She has recently acquired an interest in cross-stitch and started a rather large project. It remains to be seen whether she has actually bitten off more than she can chew…

Ang prefers black teas and the darker sorts of oolongs. She has to be in the mood for green and white, and she enjoys, but knows little to nothing about, pu-erh.

Her preferences with black teas are the Chinese ones, particularly from Fujian, but also Keemun and just about anything smoky. She occasionally enjoys Yunnans but they’re not favourites. She has taken some time to research Ceylon teas, complete with reference map, and has recently developed some interest in teas from Africa.

She is sceptical about Indian blacks as she generally finds them too astringent and too easy to get wrong. She doesn’t really care for Darjeelings at all. Very high-grown teas are often not favoured.

She likes flavoured teas as well, particularly fruit flavoured ones, but also had an obsession with finding the Perfect Vanilla Flavoured Black and can happily report that this reclusive beast has been spotted in a local teashop near where she works. Any and all vanilla flavoured teas are still highly attractive to her, though. Also nuts and caramel or toffee. Not so much chocolate. It’s a texture thing.

However, she thinks Earl Grey is generally kind of boring. Cinnamon and ginger are also not really a hit, and she’s not very fond of chais. Evil hibiscus is evil. Even in small amounts, and yes, Ang can usually detect hibiscus, mostly by way of the metallic flavour of blood it has.

Ang is not super impressed with rooibos or honeybush on their own. She doesn’t care for either, really, but when they are flavoured, they go usually go down a treat.

Ang used to have a Standard Panel of teas that she tried to always have on hand. She put a lot of thought into defining it and decided what should go on it. It was a great idea on paper, but in practise has been discovered to not really work as well.

Ang tries her best to make a post on Steepster several times a week. She tends to write her posts in advance in a word doc (The Queue) and posting from there. This, she feels, helps her to maintain regularity and stops her from making five posts in three days and then going three weeks without posting anything at all.

Angrboda is almost always open to swapping. Just ask her. Due to the nature of the queue, however, and the fact that it’s some 24 pages long at the moment, it may take a good while from she receives your parcel and until she actually posts about it.

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Contact Angrboda by email: [email protected]
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Find Ang on…
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Bio last updated February 2014

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