372 Tasting Notes
They keep this one under the table, so you either have to know about it, or they have to offer it to you. I totally fell for the gimmick of this and decided to buy an ounce. It did turn out to be a very nice tea. The florals were well balanced with other flavors and there was a nice buttery taste to it. I’m still a new tea drinker (at least when it comes to anything besides English and Irish black tea blends), and I haven’t had many other spring Tieguanyins. I’ll have to try this alongside a couple of others soon.
This is another delicious Wuyi tea from Red Blossom. I prepared this gongfu style using a porcelain gaiwan. I would love to do a side-by-side tasting against come of their other Wuyi cultivars to find out why people consider it to be so special, but I only had a small sample and decided to appreciate it on its own and not to try to analyze the experience.
My adorable dachshund grabbed this sample off of my shelf the other day, and I took it as a sign that it was time to try it. I drank this from a tea bowl, as the company’s website says it was first served to them that way. The first aromas I noted were artichokes and green apples. I could also taste artichoke strongly. There are floral notes that I can’t put my finger on too. This tea is lightly creamy, and when all of the broth is gone, the leaves smell sweetly tart like citric acid. Very enjoyable!
I haven’t had the opportunity to taste many raw pu’erhs, but this one might be my favorite yet. It still tastes “green”, but it doesn’t have that sharp, bitter flavor that I normally associate with raw pu’erh.
This was a cake I purchased to experiment with aging pu’erh, and I am looking forward to seeing how it changes with age.
What a wonderful way to start my morning. This is my current favorite mi lan xiang oolong. This tea has just the right amount of astringency, and tolerates multiple steepings without getting bitter. The best part of this tea is the finish which lingers on and on, sometimes for hours after.