653 Tasting Notes
I picked this one tea in Ho Chi Minh City/Saigon while on a guided tour through the Vietnam History Museum. There was a tea demonstration and sampling at the entrance, and the only reason(s) I didn’t come out with more tea was because I was suffering from heat exhaustion/dehydration/a three week long stomach bug, and it muddled my senses too much to do math and steal my family’s remaining dong. Man, I was sick beyond words. But tea.
Anyways, I really liked this one in my near-delirious haze, and I like it now that I’m back home. The dry leaf smells delicious. It’s sweet, toasted, slightly malty, and slightly vegetal. A vanilla ice cream in a fancy waffle cone and pineapple fried rice both come to mind. Also, strangely like Golden Moon’s Coconut Pouchong. The flavour has a similar toasty sweet-malt profile with a slight bitter-astringent nip that can be attributed to the ginseng.
I’d probably pick this up again if it was easy and convenient to do so for the aroma alone! It’s just an indicator that I need to explore the world of green tea more.
Flavors: Coconut, Malt, Pineapple, Toasted Rice
I don’t have a problem with bergamot and flowers from fruit trees. I could live with and possibly even enjoy it in another tea. The tea base though.. I don’t know what it is but it’s boring and blunt- I wouldn’t be surprised if someone told me it was bancha or Chinese sencha (bane of my flavoured green tea-filled existence).
Or maybe my sample is feeling its age. I’m no expert. All I know is that the resulting combination leads to grass soap in one sip and fruity asparagus in another.
Flavors: Asparagus, Bergamot, Cardboard, Fruit Tree Flowers, Grass, Soap
Generously received this sample as a part of my WP order.
Unflavoured black tea is currently resides in the “unfavoured” pile, along with sheng puerh, flavoured green (“sencha”) tea, and honeybush. That’s not to say I dislike those guys, or that I don’t have all-time favourites residing in those categories, but they do get a low priority stamp.
This Ailaoshan black is smooth, has some great flavours, and I can easily drink a whole pot serving, as opposed to a single mug steep and/or a gongfu session. Still, drinking through my black teas right now is a bit of a chore. My most voluminous teas are currently (mostly Chinese) black and rooibos blends, and I’m so very done with all that.
Maybe my tastes will change in the winter. Maybe I need to mix up the black tea section with a little darjeeling. Oh, hum.
Flavors: Caramel, Chocolate, Malt, Pepper
After almost a year long hiatus where I drank mostly puerh, black, and green tea, I thought maybe my love for plain white tea would have simmered down. Thanks to OMGsrsly, I can now put my doubts aside.
I love you white tea. I love you so much. the milkiest Milk Oolong, the nuttiest Dragonwell, and the sweetest black dessert tea have nothing on you. Marry me.
Flavors: Cream, Hay, Lemon, Sweet
From OMGsrsly, who received some from Sil :D
Sometimes I think tea gets passed along across the world just to die in my cupboard. Hopefully I’ll be able to reciprocate by New Years.
This is a good example of an well-flavored oolong, and is what I wish David’s Long Life Oolong was like- fruity, nutty, and vibrantly juicy. The nuttiness may be my imagination, which is where I thank my imagination because it’s a lovely note. It’s also delicious cooled or chilled.
Flavors: Almond, Floral, Goji, Peach, Pear
I was not expecting this interesting combination of smokey, floral, and sweet. This one is kind of neat.
Edit I’m so sorry for that unintentional rhyme, fellow steepsterites. It was wrong of me and I’ll be more aware next time.
Flavors: Flowers, Honey, Kale, Smoke
Theoretically I should love the grenadine, raspberry, coconut blend but I suspect rooibos prevents this from being achieved. Or it could be the coconut, which is not an ingredient that likes to sit around in my cupboard for a year. Anyways, it’s not bad; I don’t get much raspberry but definitely taste the grenadine and coconut.
Oh well. Mom doesn’t seem to mind hers with milk.
Flavors: Coconut, Grenadine
Lots of leaf in a little pot, rinsed and short steeps (5, 10, etc).
Has anyone here ever smelled or tasted cream of mushroom ice cream? Because I have, and I’m going to vouch that today’s first steep smells just like it. There is a pleasantly rich and sweet umami vibe going on with this shu. Another way to think about it is rice pudding and raisins with essence of mushroom-hay. Yes, mushroom-hay is a thing I just invented today. The finishing note of sweetness gets more jam-like the longer I sip at it.
Anyways, I really like this one. It always turns out savory, earthy, and with a hint of dessert, making this shu filling and well rounded.
Flavors: Cream, Hay, Mushrooms, Nuts, Raisins, Rice Pudding, Spices