41 Tasting Notes
Had this late afternoon on Saturday after a snowy day of shopping. Going to the symphony that night so I wanted a pick me up. Followed the directions to brew and loved the soft creamy green goodness put forth. I made three steeps without a noticeable drop in flavor or aroma. Then it was off to the music of Beethoven with the Orpheus Chamber Orchestra and pianist Noboyuki Tsujii playing Concerto no. 5. Had a Makers Mark Manhattan with some Mast Bros dark chocolate pre-concert and the tone was set; tea, cocktail, nibbly bit and virtuosity. If you have never heard Mr. Tsujii play, you’re in for a treat. All in all a great day in the big apple. Some extra notes about the Karigane is that I am not that keen on the cloudiness the tea exhibits but I will get over it for the taste, but the tea blew my socks off in the awake category. Didn’t get to sleep till 4 in the morning.
Ok this is going to be a long one…
I used the sample pack 4gm in a new Yunnan Sourcing Celadon 100ml gaiwan. I figured a nice aromatic roasted green oolong would match.
1St steep 50 seconds after a quick rinse and the leaves still are bunched abit. The smell is outrageous. Everything in its description is there. The coconut, brown sugar leading the way. The flavor was even more enticing as the concord grape (pits and skins alike) and coffee joined the party. Exceptional.
2nd steep 40 seconds and the aromas are still strong with the flavors absolutely filling up my mouth with “POW”. The wet leaves in the gaiwan are showing off nicely and I think I heard them say “you ain’t drunk nothing yet”.
3rd steep 45 seconds and the proverbial mother load. By far my best experience with roasted green oolong in this cup. Full of aroma and flavor and I get a stronger hint of the coffee and new flavors of tobacco and slate. I like the color of the soup too being a rusty yellow.
4th steep 50 seconds and a noticeable drop off in the aroma as it to has changed into a more smokey tobacco scent. The flavors of coconut and brown sugar are just faint reminiscences now with the smokey slate flavor bursting through.
5th steep for 1 minute and I have to say that at first I got a little pissy because I wanted the coconut brown sugar back and felt disappointed in being left with the other flavors.
6th steep 70 seconds and I hit an epiphany, I remembered this flavor of smokey slate from the true rock Wuyi’s and then the appreciation sunk in. That slate sensation in the mouth is exactly like those Wuyi oolongs I have been drinking and with the help of Shunan at Tea Drunk I came to appreciate them. Its kind of like the first time you have bitter melon. You immediately cringe your nose and pucker. But after several times eating it, you later come to an agreement that that flavor is sought out for its contribution to your taste-buds. That’s when I stopped being pissy and realized that this tea was just developing into a classic flavor and just appreciate it.
7th steep 80 seconds and I took time to sniff the lid and still some fragrance of coconut and brown sugar but it was almost gone in the soup. The flavor now was of Wuyi only and quite satisfying.
8th 9th 10th added 10 seconds to each and alas its about petered out but the rusty yellow hue hangs on as do the smokey slate flavors.
All said, the best sample in my recent memory. A great experience as it schooled me on the flavor notes to be more patient and contemplative. The gaiwan tea combo was a home run as well. I love this type of tea experience. Thanks Steepster
Used my new 140ml yixing for this tasting and I anticipated a good tasting but alas I screwed up. I used 3 gm tea for the preparation and steeped initially for 20 seconds at 190F and got a limpid tea. I let the next steep go for 30 seconds and it was better but not quite right, still a little thin. I guess I need a little more tes say 5 gm. There was no cinnamon or robust florals as in other Rou Guis I’ve try, so back to the lab, hope its not the tea as it was a sample and I would hope you give out a sample to attract not repel.
Tiny leaf with a dry aroma of usual malt. Steeped 3gm in 110 yixing the flavors were clean and honest with the prerequisite malt and honey without its sweetness and a slight bitterness at the end. I could taste a hint of Pu Erh and wonder if this leaf is used in Pu Erh production since it is a Simao. I used very short steeps in the beginning which had good mouth feel. It lasted to about 8 brews and then petered out.
As for my taste, not bad for a sample, and it is in the Yunnan vein so it is better than most red teas but its no Qing Pin.
I used two Steepster Select sample packs in a 170 teapot. The very soft aromas out of the package are reminiscent of snapdragon and hay. I brewed this for a coworker and myself so I married the first two steeps. The brewed aromas are more pronounced with a hint of sugar cookie in the air. The flavor is bountiful of lilac? gardenia? oh what is the flowers name? Great mouth feel and a superb golden color soup.
3rd and 4th infusions are even better and it continued to steep out for 10 times before trailing off.
All in all not a bad representation of a green oolong that can be your every day or special something. I would add that the sample pack says to brew at 200F for 3 minutes for what I’m assuming is a 4g pack, yet the website calls for boiling water. There is also instruction to use short steepings in the descriptive paragraph. I like how some sites give directions for both Gong Fu and Western preparation. Makes it easier for the not so sure, new to tea crowd like I was.
Ok, way cool. A super portable TGY that I can take with me on weekend trips. Don’t have to worry about it being crushed. Heck just carry it in your pocket. Go to the waffle house ask for a cup of hot water and drop my tuo cha in, voila, satisfying TGY at your waiting lips. Its not super flavorful top notch tea but definitely better than a tea bag. I let the first steep go for one minute and the second, third steeps for about 40 seconds.
Ok, so I have no idea what I was gibbering about in my first tasting notes. This tea is great. I paid a little more attention to the amount of tea this time instead of eyeballing and used 7gm in 200ml pot as TerryHL. The soup is a nice rich red brick color and the flavors of malt and chocolate are insane. Steeped it 10 times till I could pee no more and the last one was still flavorful. Has a nice energy boost to it as well. As I have finished off all my green teas this will be my buddy for the rest of the winter.
Purchased this late summer and now that there is 4 inches on the ground it makes perfect sense to imbibe. This is my first foray into Jin Jun Mei. The funny thing is I bought a whole mess of tea without knowing much about them except the price and descriptions from the sellers websites. I knew I liked flavorful oolongs and reds but no finesse in my choices. So it was with this tea, buy first research second. Then comes the big day, will I be disappointed, is this just another tea look-a-like, how can I be so impulsive? Spent an hour googling all things Jin Jun Mei yesterday, and this offering from Yunnan Sourcing seems to be their medium grade offering. I’m surprised I didn’t buy the premium because if it costs more, surely it will taste better (as in a good bottle of wine…….not!).
Dry leaves are all uniform, small golden black threads with an inviting bouquet, saying brew me you will not be dissatisfied. Used a 150 teapot with 3.5 grams tea, quick rinse off the boil and then the first steep for 5 seconds.
OK now I can understand the bigger picture. I suffer from tea anxiety. I want every cup to be better than my last. I go willy-nilly on buying binges and hate to be unfulfilled. Thank goodness I bought the middle road Jin Jun Mei. The flavor was great, caramel, malty stout, and dried cherry sweetness. The liquor is of good body and carries the same fragrance if not more pronounced than the dried leaves. It steeped out to 7 brews and never really lost that much of its flavor or aroma.
Now I know why people seek out that special Jin Jun Mei to call their own. The tea is certainly worthy. In league with Qing Pin from Yezi tea. Alas I have wiggle room to try Yunnan Sourcing’s Premium grade next year in my search for the penultimate JJM.
Nice story about this tea,it goes without saying that the subjugated are indeed very resourceful in keeping traditions alive. I used 3 pagodas (4 grams)in a 200ml glass fair cup. I rinsed with water off the boil, and steeped for about 40 seconds until all the pagodas unfurled and released their liquor. The aromas are muted and soft,reminding of croissants baking. The flavors are equally as muted with the honey and caramel presence of usual black teas. There is a hint of bitterness on the aftertaste but not enough to discourage another three steeps to finish the pagodas offering. I wanted to like this tea more because of its provenance but it falls a little short in performance.
New territory, white tea…….oooh. Brewed according to Yezi’s directions. Soft, gentle leaves which remind me of a birds nest in my cha he. Used 5g in 250 glass pot, steeped for 1 min. The leaves are now fuller but just as soft and fluffy as they were dry. The aroma to be was of a honey biscuit topped with geranium sugar. The flavor soft almost imperceptible, a slight hay flavor leading to a sweetness on the finish. Glad I chose this for later in the day, as my roasted TGY had started to fade and this brought out a contemplative tasting which I’ll need to repeat to get all the answers I think this tea is trying to convey.