94
drank Sichuan Gongfu by TeaSpring
1311 tasting notes

Actually this post was supposed to be about the Keemun that I bought… But I was writing and completely forgot to pay even the slightest bit of attention to the cup. That’s how well the writing was going! That 750words.com site that Michelle told us about on the boards is AWESOME! It’s doing absolute wonders for my productivity, I can tell you that. Even if it does impede my ability to analyse Keemun, apparently. Three flavourful steeps of the same leaves have gone down without a hitch, though, so it must be pressing a good number of happy buttons. :) But, you’ll have to get THAT post another time.

For now, however, I remembered that I had some notes on this one from the other day lying around. This is one that I had been very much looking forward to since making that most recent TS order. Their description of the tea promises cocoa notes a-plenty and those always tend to go down well in black teas. Interestingly enough, I’ve never had much luck with actual chocolate flavoured teas. For some reason they always tend to fall short on me.

Anyway, this is of course another step in the Explore China program and as the name says, it’s from the Sichuan province which is just north of Yunnan. This does not surprise me, what with the abundance of cocoa notes. Normally I would say that Yunnan teas in generally taste largely of hay to me and I don’t much care for them, but I have had a few which were very cocoa-y and not very hay-y and I would have been fooled completely had I not known beforehand where they came from. Now that I’ve seen this, and I’ve looked at a map of China, I suspect perhaps those were produced in the northern region of Yunnan, not very far from the border?

Anyway, back to the Sichuan.

I was initially a little disappointed by the aroma of the dry leaf, because it didn’t smell of cocoa at all. Not even slightly. It was fruity and spicy and had an undertone of honey. Then I tried breathing on them, though, and there! There was the cocoa! And lots of it too.

Okay! Thus heartened, I proceeded to steep up a pot for sharing. The aroma of the finished tea did have cocoa notes right away, but they were not strong. Quite subtle notes of cocoa with something that just hinted at what I had found in the dry leaf. There was also a sort of wooden note to it all, which may or may not translate to some of that spicyness I found in the dry leaf.

The cocoa really came out in the flavour, though, and it did not disappoint. It was cocoa, mind. Not chocolate. Cocoa is a much rougher sort of flavour than the sweeter, creamier chocolate. I didn’t test the claim that with the addition of milk, you would get something that tasted akin to chocolate milk because I’m not used to adding anything to my tea ever, so I thought that would rather ruin the experience for me. (That sort of thing has never worked for me anyway)

So lots of cocoa, and again the fruity, wood-y, spicy notes underneath it all. I feel that the cocoa is the primary flavour here, but these undertone notes are the most important ones, as they are the ones that carry the whole thing. The cocoa notes alone wouldn’t work. That would just be like a thin cup of cocoa and not very enjoyable. Without these other notes laying the foundation, this tea would be nothing. But with the foundation firmly in place as in this cup here, I got a very enjoyable cup indeed.

I would definitely order this one again, I think. It tastes like the sort of thing one might get addicted to if one is not careful…

gmathis

Good observation about chocolate vs. cocoa. I like both, but there is a distinct difference.

Angrboda

Yes, I’m glad it’s not just me who don’t think they are the same! I tend to like cocoa better, for the more rougher sort of flavour. It gives the tea a little character, I think.

Michelle

I’m glad you like 750 Words!

Angrboda

I have shared it with friends elsewhere. At least one person has gone all enthusiastic too. :D

Michelle

Success! I in turn got it from a friend, so it’s like a chain of love :)

I ♥ NewYorkCiTEA

okay that site looks really cool.. one day when I have more time to write.. sigh..

thx for sharing Angr

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Comments

gmathis

Good observation about chocolate vs. cocoa. I like both, but there is a distinct difference.

Angrboda

Yes, I’m glad it’s not just me who don’t think they are the same! I tend to like cocoa better, for the more rougher sort of flavour. It gives the tea a little character, I think.

Michelle

I’m glad you like 750 Words!

Angrboda

I have shared it with friends elsewhere. At least one person has gone all enthusiastic too. :D

Michelle

Success! I in turn got it from a friend, so it’s like a chain of love :)

I ♥ NewYorkCiTEA

okay that site looks really cool.. one day when I have more time to write.. sigh..

thx for sharing Angr

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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.

The Formalities

Contact Angrboda by email: [email protected]
Contact Ang on IM on Google chat

Find Ang on…
Steam: Iarnvidia (Or Angrboda. She changed her display name and now is not certain which one to search for. She uses the same picture though, so she is easily recognised)
Goodreads: Angrboda
Livejournal: See website.
Dreamwidth: Ask her

Bio last updated February 2014

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http://angrboda.livejournal.com

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