24 Tasting Notes

85
drank Red Lily by TeaFromVietnam
24 tasting notes

Dry leaf aroma: Cacao nibs, malt, and faint suggestions of spiciness.
Dry leaf appearance: https://www.instagram.com/p/_ZUJYrFcOf/

Wet leaf aroma: Carob, pepper, and subtle vegetal undertones.
Wet leaf appearance: https://www.instagram.com/p/_ZURS3FcO0

First/only steeping: 3.5 minutes at 200 degrees.
While hot, Red Lily has a chocolate and malt aroma. The predominate flavors are cocoa with essences of malt, carob, pepper, and a subdued spiciness. As the cup cools, the spiciness comes forward and a suggestion of plum appears. The cocoa remains true throughout the cup and pairs wonderfully with the spiciness as the liquor changes temperature.

Notes:
Because this is a rolled tea, I under-leafed my cup. Next time I will add more leaf to see if I can coax out different nuances.

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/red-lily-by-tea-from-vietnam-review/

Flavors: Cocoa, Malt, Pepper, Plums, Spicy

Preparation
200 °F / 93 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML
boychik

did you measure the pot? im curious how big it is.

Blodeuyn

About 150ml

boychik

thanks ;D

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drank Lichee Congou by Silk Road Teas
24 tasting notes

Dry leaf aroma: Lychee, dusky grape, slight floral undertone.
Dry leaf appearance: https://www.instagram.com/p/RgfGBlcMe/
Wet leaf aroma: Slightly musty with suggestions of Lychee.
Wet leaf appearance: https://www.instagram.com/p/
Rgo7eFcMt/
Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 3 minutes at 212 degrees. 
The hot infusion smells wonderfully of lychee with a delicate undertone of grapes and roses. White hot, the liquor has a dominate essence of lychee and a suggestion of sugary rose. As the cup cools, notes of hibiscus mingle with the lychee and the floral undertone is less pronounced. This tea lingers pleasantly on the palate and I think it would be wonderfull chilled.

Flavors: Grapes, Lychee, Rose

Preparation
Boiling 3 min, 0 sec 2 tsp 16 OZ / 473 ML

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95

Dry leaf aroma: Malty sweet with a hint of pipe tobacco.
Dry leaf appearance: https://www.instagram.com/p/_Jx6hglcJs/

Wet leaf aroma: Alfalfa.
Wet leaf appearance: https://www.instagram.com/p/_JyrcDFcLL/

Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 3 minutes at 200 degrees.
Pleasant malty molasses aroma with a beautiful sable liquor. While hot, the undertones are pure malt and molasses. This Assam definitely stays true to its bouquet! As the cup cools, a sugary astringent aftertaste develops.

Notes:
This was a delightful Assam to start my day and I hope to be able to keep this one in stock, which is saying something for someone who has so much tea!

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/assam-golden-lion-assam-1st-flush-by-tealyra-review/

Flavors: Malt, Molasses, Sugar

Preparation
200 °F / 93 °C 3 min, 0 sec 1 tsp 10 OZ / 295 ML

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97

Dry leaf aroma: Sweet and grassy.
Dry leaf appearance: https://www.instagram.com/p/_FSdi5lcHZ/?taken-by=blodeuyn

Wet leaf aroma: Vegetal with hints of spinach and sweetness.
Wet leaf appearance: https://www.instagram.com/p/_FShs5lcHg/?taken-by=blodeuyn

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 2 minutes at 175 degrees.
This Mao Feng is delightfully mellow with a buttery and delicate vegetal taste. I detect undertones of chestnut at the end of the sip, and as the cup cools there are notes of creamy water chestnut.

Second steeping: 3 minutes at 175 degrees.
The second steeping has deleveloped a lovely creaminess and has taken on more of a water chestnut undertone. There is a very slight vegetal tang at the end of the sip.

You may also read this review and see images on my blog, My Tea Life, at:
http://mytea.life/2015-fujian-mao-feng-supreme-by-tealyra-review/

Flavors: Butter, Chestnut, Vegetal

Preparation
175 °F / 79 °C 2 min, 0 sec 1 tsp 10 OZ / 295 ML

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85
drank Anhui Keemun by Adagio Teas
24 tasting notes

Dry leaf aroma: Cocoa and malt, with subtle dark fruit notes.
Dry leaf appearance: http://instagram.com/p/skt-BhlcEs/

Wet leaf aroma: Slightly smoky.
Wet leaf appearance: http://instagram.com/p/skyyn2FcLx/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 5 minutes at 210 degrees. Such a delightful mixtures of aromas – cocoa, malt, dark fruit, and a subtle smoky undertone. At first the smokiness scared me after my previous smoky Keemun experience, but this is a sweeter, more subtle smokiness, not a raw in-your-face smoky. The taste is just as complex as the aroma with notes of cocoa, malt, smokiness, prunes, and something I can only identify as a biting spiciness (pepper?). The aftertaste is slightly bitter with a lingering tartness. After the cup has cooled I notice a breadiness to the flavor and the smokiness is weaker.

It is somewhat odd to me that this tea hasn’t been reviewed in 3 years. C’est la vie! I did a second stepping but was so stuffed up after my husband mowed the lawn that I don’t trust my nose or taste buds to accurately post notes about it. It was good though! I keep calling this tea sultry, it seems to fit.

I am still amazed at how much the same general style of tea can vary. I think this is part of my attraction and I certainly enjoy the discovery of each variation!

Flavors: Bitter, Cocoa, Fruity, Malt, Pepper, Smoke

Preparation
Boiling 5 min, 0 sec 1 tsp 10 OZ / 295 ML
Tealizzy

Keemun is so yummy!

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80

Dry leaf aroma: Black currants with notes of plum and a delicate floral undertone.
Dry leaf appearance: http://instagram.com/p/siUfXtFcBu/

Wet leaf aroma: Very much like the dry leaf aroma – black currants and floral.
Wet leaf appearance: http://instagram.com/p/siUlZYlcB8/

Preparation: Brewed western style in a glass infuser mug.

First steeping: 4 minutes at 195 degrees. The freshly brewed liquor has a delicate floral aroma. While the cup is hot the dominate flavor is black currants, with hints of licorice, plum and a mild floral note. As the cup cools the floral note becomes fainter and there is a tart aftertaste.

Flavors: Black Currant, Floral, Licorice, Plums

Preparation
195 °F / 90 °C 4 min, 0 sec 2 tsp 12 OZ / 354 ML
Cameron B.

Sounds tasty! :D

Blodeuyn

It wasn’t quite what I expected but I liked it. :)

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75

Dry leaf aroma: Malt and hay with a hint of cocoa.
Dry leaf appearance: http://instagram.com/p/shg8pHFcHZ/

Wet leaf aroma: Damp hay.
Wet leaf appearance: http://instagram.com/p/shhzToFcIX/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 4 minutes at 210 degrees. Brisk malty flavor with suggestions of fresh-baked bread and a pleasant brisk aftertaste. As the cup cools the bread-like notes are more prominent.

This was my first experience with the Soula estate in India and I quite enjoyed this Assam.

Flavors: Astringent, Baked Bread, Malt

Preparation
Boiling 4 min, 0 sec 1 tsp 12 OZ / 354 ML

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45
drank Keemun Black by Floating Leaves
24 tasting notes

Dry leaf aroma: Pure cocoa.
Dry leaf appearance: http://instagram.com/p/sc5ybFlcOu/

Wet leaf aroma: Smoky with a hint of damp hay.
Wet leaf appearance: http://instagram.com/p/sc6h_ylcPv/

Preparation: Brewed western style in an all glass infuser mug.

First steeping: 3 minutes 30 seconds at 205 degrees. Smoky aroma with notes of earth and hay. While the cup is hot I taste strong smoke and malt flavors, with a hint of bitterness. As I let the cup cool the bitterness is more pronounced.

Second steeping: 4 minutes at 205 degrees. Almost identical to the first steeping.

I was hoping the second steeping would bring out more flavor but I think I just personally perceive this tea as a very smoky Keemun. I’ve never experienced a smoky flavor in Keemun before and I’m not sure I will finish the sample package, though I’ve considered using it in a custom Breakfast blend.

Flavors: Earth, Hay, Smoke

Preparation
205 °F / 96 °C 3 min, 30 sec 1 tsp 10 OZ / 295 ML
boychik

1tsp or less of maple syrup will solve the problem;). Try it.

Blodeuyn

Oh nice, I will try that! :)

Cheri

I don’t even use that much maple with smoky teas. Just a few drops makes a huge difference.

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95

Dry leaf aroma: Malty with a hint of yeasty sweetness.
Dry leaf appearance: http://instagram.com/p/sZVQOaFcAE/

Wet leaf aroma: Malt and bread with a delicate earthy essence.
Wet leaf appearance: http://instagram.com/p/sZegualcJK/

Preparation: Brewed western style in a ceramic infuser mug.

First steeping: 3 minutes at 205 degrees. This tea is as much a pleasure to smell as it is to sip with its malty bread aroma. The liquor is velvety smooth with a strong freshly baked bread flavor and a subtle buttery mouth-feel. As the cup cools I detect a bit of sweetness and the aftertaste is bread with a buttery note that lingers pleasantly.

Second steeping: 5 minutes at 205 degrees. Very much like the first infusion. The buttery notes are more prominent and the mouth-feel is creamy with a yeasty aftertaste.

I wish I had time to do further steepings, as this is a tea worthy of taking your time to savor.

One thing to note, the key for me with Dian Hong is to underleaf slightly or it comes out a bit bitter. I think that has more to do with my taste buds being quirky rather than being an issue with the tea or my water. Regardless, this is an awesome tea. Lovely to look at, intoxicating to smell, and heavenly to sip!

Flavors: Baked Bread, Butter, Sweet, Yeasty

Preparation
205 °F / 96 °C 3 min, 0 sec 2 tsp 12 OZ / 354 ML

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70

Dry leaf aroma: Fruit and hibiscus with the faintest hint of cream.
Dry leaf appearance: http://instagram.com/p/sYeOEBFcI3/

Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 5 minutes at 210 degrees. This tisane has a strong fruit and hibiscus aroma and brews to a pinkish red liquor. The predominate flavor is tart fruit, with a very subtle note of cream at the end of the sip. While I cannot isolate the individual fruits, the infusion is neither too generic nor overly tart. However, the cream note throws me off and I am wondering if the Cream of Earl Grey sample packaged in the same mailing envelope contaminated this flavor profile.

I received this tea as a free sample, and I want to thank Good Life Tea for the opportunity to taste this.

Flavors: Fruity, Hibiscus, Tart

Preparation
Boiling 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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Bio

Web developer, video game lover, artist. I’m enjoying my tea journey and learning all I can along the way.

Find me at:
mytea.life
pinterest.com/jocezilla
instagram.com/blodeuyn

My cupboard is not current. I gave up trying to add everything I own.

Location

Louisville, KY

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