20 Tasting Notes

85
drank Anhui Keemun by Adagio Teas
20 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
20 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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85

Dry leaf aroma: Bergamot with undertones of creamy sweetness.

Preparation: Brewed western style in a glass infuser mug.

First/only steeping: 5 minutes at 210 degrees. This Cream of Earl Grey has a pleasant creamy bergamot aroma. Freshly brewed, the black base is smooth and well balanced with the bergamot and vanilla flavors. Sometimes you get an Earl Grey that has too much or too little flavor, or a cream essence that veers towards artificial, but this one is just right. As the cup cools I note a sweeter, sugary undertone which suggested this would make an excellent iced tea.

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

Flavors: Bergamot, Cream, Earl Grey

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

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70

Dry leaf aroma: Sweet hay and malt.
Dry leaf appearance: http://instagram.com/p/sGdoB6FcNE/

Wet leaf aroma: Damp hay with a vegetal tang.
Wet leaf appearance: http://instagram.com/p/sGdvtiFcNJ/

Preparation: Brewed western style in a ceramic infuser mug.

First/only steeping: 5 minutes at 212 degrees. The aroma is malt with undertones of honey and the slightest hint of sweet hay. The main flavors are malt and a pleasant bitterness, with a suggestion of hay at the end of the sip.

A nice all-around breakfast tea. Typically I take mine with honey, but this one stands on it own.

Flavors: Bitter, Hay, Malt

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

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91

Dry leaf aroma: Sweet potato and malt.
Dry leaf appearance: http://instagram.com/p/r-72S7lcCA/

Wet leaf aroma: Slightly vegetal.
Wet leaf appearance: http://instagram.com/p/r-8MkWlcCr/

Preparation: Initial 1 second rinse, then brewed western style in a ceramic infuser mug.

First steeping: 2 minutes 30 seconds at 205 degrees. Red Jade stays true to its dry leaf aroma – pure sweet potato with undertones of malt. While the cup is hot the predominate flavors are sweet potato, malt, and a suggestion of something pleasant that is just beyond description. The mouth-feel is rich, smooth, and a bit creamy; the aftertaste is pure sweet potato. As the cup cools the malty notes come forward, along with a hint of cinnamon.

Second steeping: 3 minutes at 205 degrees. Sweet potato is the main aroma for the second infusion. A mild cinnamon essence has appeared in this steeping and blends well with the malt and sweet potato flavors. The mouth-feel is smooth and tingly, and the aftertaste is sweet potato with a cinnamon undertone.

I did not detect any fruit notes during my session, as described on the Taiwan Tea Crafts website.

I am perhaps a bit biased towards this tea, as it is a TRES-18 hybrid (which is a cross between an Assamica strain strain from Burma and the local indigenous wild tea strain), to which I am partial. I enjoy it quite a bit regardless, and recommend it as a solid Taiwanese black tea.

All nerdiness aside, I love “sweet potato” tea! I had to resist the urge to bust out the marshmallows.

Flavors: Cinnamon, Malt, Sweet Potatoes

Preparation
205 °F / 96 °C 2 min, 30 sec 2 tsp 12 OZ / 354 ML
apt

I wasn’t a huge fan of this one. I liked the one from Beautiful Taiwan Tea better.

I’m waiting for my friend to give me some of the #18 that he hand-processed himself.

Blodeuyn

I’ve got a sample of the BTT version but haven’t tried it yet. You’re lucky you’ve got a tea friend like that!

apt

i sure am :). he’s also starting a company soon, so stay tuned.

the BTT version had a thicker body and better flavor, but a weaker aroma.

Blodeuyn

Oh nice, let us know when he has a website up! I’ll have to try my BTT sample soon.

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55

Dry leaf aroma: Sweet and crisp with undertones of honey.
Dry leaf appearance: http://instagram.com/p/r58lC1lcAn/

Wet leaf aroma: Slightly vegetal with suggestions of hay.
Wet leaf appearance: http://instagram.com/p/r6CV2VFcG_/

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

First/only steeping: 5 minutes at 210 degrees. The aroma is predominately hay with subtle vegetal notes and the liquor is a medium golden brown. Honey Black tastes much like it smells, hay-vegetal-black tea, with an aftertaste of hay and a vegetal tinge.

Funny enough, while drinking this tea I kept thinking about spinach. I find it odd to experience this in a black tea, albeit I am still learning a lot about varietals.

Flavors: Hay, Spinach, Vegetal

Preparation
Boiling 5 min, 0 sec 2 tsp 12 OZ / 354 ML

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Profile

Bio

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

My ratings
91-100: Must have on hand at all times! Nom nom nom!

80-90: Good, and perhaps quite yummy, but I won’t be heartbroken if I don’t have it again.

65-79: Fairly decent, I will finish what I have on hand but I won’t reorder.

50-64: Not completely horrid. I won’t finish what I have on hand.

1-49: I’d rather drink water.

Location

Louisville, KY

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