51 Tasting Notes
wow, I just did a session with this tea using yixing pot and a lower leaf to water ratio. Its great tea!
amazing that what once appeard to be a dull, lifeless snokey tea now has zero smokey aroma, a clam, steady quality, and smooth, aged character.
Its not particualry complex , but the flavor and aroma are woody with slight camphor fruity notes.
Flavors: Camphor, Wood
re-visiting this tea 10 months later. seems to have mellowed and become fruitier. nice meditative 6:00 am session. seems helpful to keep the tea and gaiwan hot by doing at least two infusions at a time between breaks. otherwise, if doing one infusion each time with long break, its a colder infusion.
Flavors: Fruity, Sweet
low caffeine level.
lighter, yellowish color compared to the bright green of sencha.
Fresh, vibrant dry leaf, as usual with hibiki-an.
I used fairly precise temperature, leaf weight, water volume and steep time during this sessions, using thermometer, timer and scale.
First infusion minral-umami, sweetness and a touch of pleasant bitterness, very thick ‘soupish’ tea liqud.
second infusion onwards: thinner than first. a faint almost tart floral fruity aroma detectable on exhale after sip.
I love this tea. Been looking for a low caffeine option and this is the answer.
Brewed according to vendor instructions, guessing a bit since I had no scale/thermometer.
Flavors/aromas, in progressive order across the 3 infusions:
chicken soup (umami)
freshly sliced delicate cucumber
subtle, almost but not exactly floral-fruity tangy aroma that is unique to this tea and very pleasant.
This tea is fresh and sweet. The best infusion was perhaps the second, though the first had the most concentrated mineral-umami flavor.
Enjoyable fresh clear feeling with no caffeine jolt, racing thoughts, restlessness, or other side effects that may result from drinking puer and oolongs especially with 7+ cups in a gong fu session.
Flavors: Cucumber, Tangy, Umami
In my opinion this is a wonderful roasted TGY with excellent flavor and thick body.
It’s not completely roasted all the way through and retains its fresh green layers.
It has some dancong characteristics, in that dancong is a roasted oolong made from fragrant leaf.
I enjoy this tea more than than the early spring unroasted TGY and the roasted laoshan oolong form verdant.
Flavors: Floral, Roasted, Vegetal
I recently ordered an ounce of this tea.
Its certainly a good quality tea as usual with verdant. For some reason the dry leaf aroma and and potency of aroma and flavor of the tea itself was not nearly as strong as early spring tieguanyin that I have had from verdant a few years back. I suppose this could be due to many factors, including the time that passed between harvest and when I sampled the tea, as well as temperature influences during shipping.
So far its one of the less remarkable shengs I have come across.
Smoky, rather lifeless and devoid of flavor/ intensity.
Hoping this stuff will surprise me after it airs out a bit in a jar.
I broke the first rule of puer:
always buy sample first. do not buy entire cake.
I bought based on a few good ratings.
Maybe it was exposed to bar conditions during shipping, or the particular cake I received was different.
UPDATE: just did another disappointing session with this tea. after several cups, my reaction was same as last time: do a compensation tea session with something more pleasant. My tea friend did not enjoy this tea either. Its rather flat and dead.
Flavors: Smoke, Wood