147 Tasting Notes

99
drank Special Dark by Mandala Tea
147 tasting notes

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drank Ban Tian Yao by Nannuoshan
147 tasting notes

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drank Random Steepings by Various Artists
147 tasting notes

Grandpa brew all the things!

It’s been a ridiculously busy few weeks and March doesn’t look like it’ll be fun at all. I’m out of the country for about two weeks for a class and have so many things to turn in/submit when I get back. I’m computerless in the meantime, since my laptop’s been out of commission for months (I do all of my writing on my desktop). I doubt I’ll be able to properly type out papers on my phone, haha.

Anyway, I’ve been grandpa brewing the hell out of anything that I can get my hands on in the morning over these last few weeks. Quick note of things brewed in my 12-oz Thermos Tea Tumbler, all water temps at 195F. Leaf quantities all ‘eyeballed’ but definitely on the lower end of everything, since the leaves just sit in the tumbler all day. I lug a 40 oz thermos around in my bag alongside the tea tumbler and top off the water when it gets low (half or 2/3rds gone).

Verdant’s Laoshan Roasted Oolong – use very, very small quantities of it. Roasty, chocolaty, with a cocoa bitterness that becomes more of an overwhelming burnt chocolate when too much leaf is used. Lasted for a full day— it got uncomfortably bitter for me the morning of the second day so I dumped it and went for fresh leaves.

White2Tea’s 2014 Bulang Lao Cha Tou – really sweet (molasses or brown sugar type sweetness with a touch of powderiness that reminds me of Special Dark), about 4-7 rinsed nuggets will do for an entire day. Got a sample of it from the tea club a week or two ago and immediately ordered another 100g that just came in this weekend, and now I wish I’d gotten even more just because of how convenient it is. This lasted for a day, but I probably could have pushed it to two days with hotter water on the second day.

Mandala’s Not-So-Mini-Tuos – dropped one in the mug, gave it a quick rinse, and off I went. Really bold/hearty and earthy, and the first mugful or two were really strong for me. Halving the mini tuocha might be a good idea next time. This lasted me for two days.

Mandala’s Pu Wen coin – I really loved this one grandpa style. It’s tied with W2T’s Chocolate Mini Shu and Bulang Laochatou in terms of tastiness/convenience when busy. Unfortunately, it’s the priciest of the three so I’m trying to save the ones I’ve got. Lasted two days.

Mandala’s Rou Gui – fruity and sort of cinnamon-y, mildly roasty and ‘bright’. A pinch or two of leaves lasted for about a day— the flavour started weakening near the end, so I don’t think it could have gone for two full days.

Preparation
195 °F / 90 °C
mrmopar

Hey I resemble that grandpa remark!

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drank Doke Rolling Thunder by Butiki Teas
147 tasting notes

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drank 2000 Chocolate Mini Shu by White2Tea
147 tasting notes

Yesterday I thought I’d try grandpa brewing the last square I had from White2Tea’s Tea Club. A quick rinse, and then the little square sat in my tumbler for a few hours as I sipped from it.

Unsurprisingly, it was a really, really strong brew. Dark, earthy, wet rocks. It was a little too intense for me during the first round of grandpa brewing that I poured half the tumbler into a mug and filled the mug up with hot water, which helped a lot. There was a pleasant, light sweetness to it. It was surprisingly crisp and refreshing, like how I’d imagine drinking from a stream would taste.

I have a tin of this on its way. At some point, when I have time (ha), I’ll have to do a proper gongfu side-by-side tasting with the ‘98 White Tuo. There’s something kind of familiar about this tea that made me think about the White Tuo.

Cwyn

I soak these squares in cold water for 5-10 minutes while waiting for the water to boil.

Ag

Thanks for the tip! I’ll keep that in mind for when I properly brew this. I’ve been trying to grandpa brew almost everything these last few weeks, haha. This has been a busy semester.

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drank Coffee & Cigarettes by Butiki Teas
147 tasting notes

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99
drank Premium Taiwanese Assam by Butiki Teas
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99

Bumping up the rating.

This is probably my favourite sheng. Stonefruit, leather, slight smokiness. I love smelling the wet leaves. I’d drink it more often if I could, but I’m trying to make it last a while because I love it so much, haha. Wish I’d gotten a tong of this, space issues be damned.

Cwyn

I was lucky to get two cakes when Mandala had it, their storage is really excellent.

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drank Anastasia by Kusmi Tea
147 tasting notes

For some reason, bergamot and I don’t always get along when it comes to tea. It’s quite hit or miss with me. I picked up an adorable sample tin of this sometime a year or two ago— it came as part of a sampler set. Though the teas were definitely of good quality, I wasn’t a huge fan of most of the others. However, I rather liked this one.

Smooth and sweet black tea base. The flavouring isn’t too overwhelming— the bergamot is tempered a little by the lemon, lime and subtle orange blossom notes. Quite comforting, like being wrapped up in a warm blanket.

Tealizzy

I seem to like bergamot with added flavors, like other citrus. This sounds nice. :)

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Profile

Bio

I have far too many interests. Tea is one of them.

Background in bioethics, medical anthropology, and evolutionary biology with aspirations of eventually going into a medical field. I also have strong interests in theater, computer science, and food (which shouldn’t be particularly surprising).

Brewing
Brewing method is usually Western style for black teas (2-3 minutes at near-boiling), “grandpa style” for shu pu’ers and longjing, and gongfu (with a gaiwan) short steeps for sheng and shu pu’ers (two 5-second rinses, then 5, 10, 15-second steeps with a gradual increase in steep times to taste). The gaiwan is also used for oolongs though I sometimes use a brew basket if the gaiwan is occupied and I’m taking a break from pu’er.

Preferences
I enjoy black teas, pu’er, and oolongs (leaning towards aged, cliff/Wuyi, or roasted/dark), depending on my mood. I don’t usually drink green tea but do enjoy a cup every so often.

Ratings
My rating methods have changed over time and as a result, they’re very inconsistent. For the most part, as of 11 November 2014, unless a tea is exceptional in some way (either good or bad), I will refrain from leaving a numerical rating.

The final iteration of my rating system before I stopped (note: I never did get around to re-calibrating most of my older notes):
99 & 100: I will go to almost any lengths to keep this stocked in my cupboard.
90-98: I’m willing to or already do frequently repurchase this when my stock runs low.
80-89: I enjoy this tea, and I may be inclined to get more of it once I run out.
70-79: While this is a good tea, I don’t plan on having it in constant supply in my tea stash.
50-69: This might still be a good tea, but I wouldn’t get it myself.
40-49: Just tolerable enough for me to finish the cup, but I don’t think I’ll be trying it again any time soon.
Below 40: Noping the heck out of this cup/pot.

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