107 Tasting Notes

75

2/3/14 An evening tea. 3g/100ml gaiwan/212F Washed. Raisinets. The scent of this tea in the dry leaf and the wet is a delicious chocolatey raisiny goodness that reminds me of raisinets. The cup is rich and a touch bitter – with a sugar cube in the bottom of the cup this tea is delicious. A drop of milk would send it into dessert territory. An excellent example of the sweet side of Yunnan blacks. The leaf held well through five steeps, and could probably support more.

Flavors: Chocolate, Raisins

Preparation
Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML

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100

2/3/14 A tasting of the pu-erhs in my house. I’ve been drinking some very nice pu-erhs at tea club on Wednesdays, and decided that today I’d compare the pu-erhs in my cupboard. I’m still very in-experienced with this style of tea, and thought it would fun to practice using my gaiwan and brewing gongfu style. The standard was straight forward – 3g of tea in my 100ml gaiwan, washed, and then steeped twice. Water at or just off the boil from my hot pot.

In order of tasting I had,

Adagio’s Pu-erh Poe. http://steepster.com/AnnaEA/posts/221527#comments This tea made me sad that I had to steep and taste a second cup of it.

Teavana’s Yunnan Golden Pu-erh, a blend of pu-erh and Yunnan black. http://steepster.com/AnnaEA/posts/221531#comments I found this heavily weighted to the Yunnan.

and

Adagio’s Pu-erh Dante http://steepster.com/AnnaEA/posts/221535#comments

Dante showed well in the tasting, though it may have an unfair advantage due to being a bit aged.

Preparation
Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML

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67
drank Pu Erh Dante by Adagio Teas
107 tasting notes

2/3/14 3rd and last of a pu-erh flight. 3g/100ml gaiwan/212F Washed. This tea showed well in the gaiwan, and was easily my favorite tea in this tasting. The dry leaf had a pleasant earthy / barny aroma, the wet leaf had the same nice scent but stronger, and the brewed tea carried the same flavors in an enjoyable very earthen tasting way. IT was very nice to taste this tea in context with other pu-erhs. I’m coming to think that Dante is a good classic beginner’s pu-erh. I sort of think I might order a sample of it, to see how the (presumably) younger Dante fresh from the shop would compare to my current several years old tin, which is (presumably) better for having some age on it.

Preparation
Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML

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2/3/14 2nd tea of an afternoon pu-erh flight. 3g/100ml gaiwan/212F Washed. The dry leaf had a delicate cinnamon raisin scent which I associate with Yunnan black teas. After the wash there a richer wet leather aroma – the pu-erh in the blend coming out, I think. The brewed tea was very Yunnan black – pleasantly tannic and astringent, with a low key earthiness from the pu-erh. A bit of vanilla turned up in the scent and very faintly in the taste on the second steep. I might recommend this to someone who I knew loved Yunnan teas and was put off by the intensity of straight pu-erhs.

Preparation
Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML

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29
drank Pu Erh Poe by Adagio Teas
107 tasting notes

2/3/14 1st tea in an afternoon Pu-erh flight. 3g/100ml gaiwan/212F Washed. This was the only tea in the tasting this afternoon that I actively disliked. The dry leaf smelled foul, like a dead aquarium, and the wet leaf added an ammonia scent to it. This is the first “fishy” pu-erh I’ve encountered, and now I have a definite context for that adjective and all it’s negative expressions. Fortunately the aroma was far worse than the brewed tea. The brewed tea was just boring and flat.

Preparation
Boiling 0 min, 15 sec 3 g 3 OZ / 100 ML
__Morgana__

Dead aquarium. They should add that to the flavor list. LOL.

Kamyria

lmao!!!

juliebeth

I had to add creamer as well (well, half and half), and found to my surprise i quite liked it that way. Does that make me a bad puerh drinker? Ah well.

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68

2/2/14 Evening tea. 5g/8oz/185F?/4 min. I think my water might have been too hot. This tea had a rich toasted wheat/cinnamon/honey aroma. Very dark oolongy aroma. The taste was more flat though, an upfront tannic astringency that I do associate with Indian teas. An undertone taste of vanilla came out as it cooled. An enjoyable enough cup, a touch on the bitter side. I look forward to trying it again when I’ve had the chance to spend more time with Indian teas and have better context for it.

Preparation
185 °F / 85 °C 4 min, 0 sec 5 g 8 OZ / 236 ML

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73
drank Dancong Aria by Adagio Teas
107 tasting notes

2/2/14 Groundhogs day! Gongfu brewing in my water chestnut clay teapot. 3.6g/150ml pot/195F Drinking tea with my husband. He wanted something lighter this morning, after lots of western brewed black tea at work. Lighter then I brewed this in my gaiwan – the clay pot is still very young. Floral and fruity.

Preparation
195 °F / 90 °C 0 min, 15 sec 3 g 5 OZ / 150 ML

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83
drank Gounnoshiro by Kanbayashi
107 tasting notes

Matcha. I can’t rate or taste it the way I do leaf teas because I don’t drink it as I do leaf teas. I had three bowls of tea this evening. The first was bitter and full of tears, the second the sum of all my fears, and third was thin and cool and clear. And all is left well with the world.

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89
reviewed Matcha Sifter by Teaware
107 tasting notes
Sil

woohoo teaware!

AnnaEA

And I get to review it, not drink it!

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68

2/1/14 First tea of the month. 3.6g/100ml gaiwan/185F water. Washed. A nori scent in the dry leaves, a vegetal umami. I’m on the third steep of this now, up to 15 seconds. It’s brewing pleasant and light. Just a nice green tea – nothing extraordinary about it, nothing to be embarrassed by. A good session tea, to a borrow beer term.

Where this tea is made of win is the packaging. This is the most cutely packaged tea I have ever seen. This is tea I would buy just to own the tin. This is tea I probably am going to buy, international shipping and all, just so I can own a tin. I am enslaved by the kawaii.

Preparation
185 °F / 85 °C 0 min, 15 sec

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I love tea, cooking, and fiber arts.
I love ISO 3103 for just existing.
@AnnaEAult on twitter.
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http://annaea.wordpress.com/

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