326 Tasting Notes
Still my favourite “cheap” ($5/50g) LS.
Had a good experience short steeping this today, got up to 9 steeps. I was a bit surprised because the tea is comprised of broken leaves and I don’t always get performance out of those. It tasted very smooth, smoky, woody, and buttery throughout all the steeps.
On a final note I’d just like to mention that I usually love LS, so I’m not sure I would recommend this to those that dislike smoky teas. It is definitely not nasty and tarry, but I’ve also tried better (and more expensive) “authentic” LS.
100ml purion teapot, 2 tsp, 9 steeps (3s, +3s resteeps)
edit: if anyone’s curious, the smoky flavour didn’t stay in the purion after a quick rinse for my next tea
I bought this just to see what’s so special about Da Hong Pao. There are a lot of sources for this type of tea, but I chose Camellia Sinensis because they never disappoint me and I like supporting Canadian businesses (plus the tea arrives quickly). Now onto the tasting note:
First steep: Roasted, floral, very smooth, kinda sweet.
Second steep: Sweeter, roasted flavour is nice and not too strong, has a soft floral aroma.
Third steep: More balanced, the liquor leaves a pleasant sweet and roasted flavour at the back of my throat.
Taking a break to sniff the gaiwan, the wet leaves have a very charming scent. I like how the roasted characteristics never become too overpowering.
Fourth steep: Much of the same characteristics are present, still quite smooth/creamy with a soft floral/fruity aroma.
Fifth steep: Seems a bit lighter and zesty. This cup made me think of mango and honey dew melon.
Sixth steep: More sweetness and fruit than roasted flavour.
Next time I’ll try with a longer initial steep and more leaves.
Sometimes I see that other teas are compared to Da Hong Pao, and I can kinda see why now, but I don’t find those comparisons very helpful. I’d rather people mentioned specific characteristics or flavour, like “sweet and roasted”. Overall a wonderful tea, but some of the hype around it tainted my experience. I’ll have to try some more Da Hong Pao teas in the future.
100ml gaiwan, 2 tsp, 6 steeps (10s, 20s, 30s, 45s, 1min, 1m20s)
I’ve never tried “gaba” teas before, so I was quite happy to see this tea sample included in my order of Zealong Black tea.
In the first steep I’m tasting candied fruit, roasted oolong, and a green veg-like flavour. Quite smooth and soft on my palate. The liquor is a somewhat dark amber colour.
Subsequent steeps became bolder in flavour but still maintained a good balance. I like how the later steeps tasted of candied golden raisins and cantaloupe melon. The seventh steep even brought out some cinnamon notes. There is some astringency but just enough to keep the body from seeming too dull.
Very happy I had a chance to try this once. Not sure if I’d buy this for the health benefits, but the flavour is unique and memorable. Getting the impression this vendor has great taste in tea. :)
200ml glass teapot, 2 tsp, 8 steeps (rinse, 40s, +10s resteeps)
Last time I brewed this western style once at 3 minutes, now I’m going to short steep it.
The liquor of the first steep felt really silky in my mouth. This short steep brought out some new flavours: floral, cinnamon, and the now familiar malt and barley flavours from my first tea session.
Second cup is very similar to the first, except the grape flavour really starts to come out here. Nothing really tastes out of place, and the floral notes are not strong enough to rub me the wrong way. The tea body and liquor colour are very light, with still no trace of bitterness or much astringency (much like my first experience with this tea).
Third cup left a nice sweetness at the back of my throat, but the flavours seem to be weakening.
Drinking on from the fourth to sixth steeps, the tea flavour continued to fade but the grape notes still built up in my mouth.
I tried extending the steep times a bit on the last two cups, but it was still really to light for my tastes. If I try this again I’ll probably do 3tsp of leaves, since 2tsp didn’t really fill up the gaiwan too much anyway.
Overall it reminds me of a few other black teas I’ve tried, but the grape flavour (reminds me of grape jam) makes this tea very unique and memorable. It didn’t turn out to be a great resteeper for me, so I’ll probably be drinking this western style in the future.
100ml gaiwan, 2tsp, (45s, 1min, 1m15s, 1m30s, 1m50s, 2m10s)
Recently there was a post on Steepster/Teatra.de about a special offer to buy a pre-release pack of Zealong black tea. It seemed a bit pricey but I love trying new stuff so I put in an order for 50g. (Although to be fair, the price is on-par with other high end black teas I buy)
My package came in the mail today, and along with the tea I ordered there were a few goodies: a photo of a Zealong picker in a tea field, photo of a tea cup in snow, and 2 tea samples (gaba oolong and FF ruby darjeeling).
For my first tea session I will be brewing it “western style” once at 3mins. Next time I’ll do multiple short steeps in a 100ml tea vessel.
Dry leaf appearance: big broad leaves
Liquor scent: malty, grainy
Flavour: Starts off very light, grainy, malty, with a sweet after taste. As I kept drinking, I started picking up on a unique flavour, not sure how to describe it other than “grapey”. It’s not a muscatel or concord grape kinda flavour. The tea body wasn’t bitter or had much astringency. Reminds me a bit of the “oolong-black” tea I tried from Yuuki-Cha.
Next time I brew this western style, I’ll try it at 5 minutes. The tea body is very light, so I think it could benefit from a longer steep time. This is my second experience with a tea from New Zealand. Before this I tried the Zealong Pure oolong, which I thought was pretty good. They all seem to be quite smooth and lack a sharp astringency.
Overall I found this to be an interesting black tea, but I won’t rate it until I do a short steep session.
I was really disappointed the first time I prepared a cup of this, so I decided to have another go today.
Drinking in the liquor, it tasted too tarry and smoky. Lapsang Souchong is one of my favourite types of black tea, but I cannot find anything here to love. It’s like someone dissected a smoker’s lung and then steeped it.
The lingering aftertaste is not pleasant, the tarry and smoky characteristics stay with me even when I move onto drinking water. Blech
I’ve heard that some people keep new LS for aging to let the smoky characteristics mellow, but I don’t think you could salvage this one.
This one got dumped in the trash but I’m not entirely disappointed with my purchase. I was genuinely curious what the heck this tasted like! If you have a deep love for Lapsang Souchong/Zheng Shan Xiao Zhong don’t touch this one. There are much better options out there.
I’m not sure who this tea appeals to… perhaps people with very little LS experience or those that are heavy smokers (no offense, this is just a very smoky and tarry tea).
My husband and I are not too enthusiastic about drinking green tea, but this one has certainly charmed us. It’s not that we don’t like green tea, but we’d usually rather drink oolong or black teas. That being said, I like brewing up a pot of this a few days out of the week. It’s also a very easy tea to brew, it never turns out bad even when I let it steep too long (oops!). Based on the flavour and price, this is our favourite green tea and we will probably buy more in the future.
I received this as a bonus in my tea swap with Meeka. A nice gesture on her part, but now I wish I’d included something else too! ;) haha
The one she sent me looks a bit different from the Steepster picture but I’m pretty sure it’s close enough. Mine just says 糯香 instead of the Steepster one 糯米香, but from what I understand this sticky rice or glutinous rice flavour puerh (please correct me if I’m wrong). I’ve tried the raw variety before but not ripe. Now I don’t know if all these sticky rice puerh are made in the same way, but from the two raw ones I had the flavouring was the same. Now onto drinking this gift;
The first steep starts off with a nice creamy texture, and the familiar flavours of earthy ripe puerh and sticky rice.
After the tuo broke apart, it had a consistent flavour from my second steep to the sixth. I could have kept resteeping but these six were satisfying enough.
I quite like this type of flavoured puerh. If I didn’t already have a a big bag of the raw type I wouldn’t mind getting some of these. About the puerh itself, I think it’s pretty good for a ripe mini tuo cha. I’ve had much worse and this one did not offend my senses.
100ml gaiwan, 1 tuo, 6 steeps (rinse, rinse, 10s, 10s, 10s, 15s, 20s, 25s)
Note: I recommend using a strainer if you prepare this in a gaiwan. It is easy to get bits of puerh in your cup
I used the rest of the tea leaves that Meeka sent me, to make a nice big pot of this for my husband to enjoy. He said it tasted like a very manly tea… I don’t really get that but ok. ;)
The topic of similar teas came up and he mentioned a few that he could remember. I am more of a black tea fanatic than him, so understandably it is hard for him to remember all the black teas he has tried and their names. Usually he will say stuff like “that Taiwanese one I love” or “the one with chocolate flavour”.
Overall it was a positive experience and he was happy to have tried it once, but did not feel too attached to this. (In all fairness he is much more of an oolong guy.)
Final thoughts: My experience with this tea was mixed due to the hype. So I think I’ll make it a point to tone down my future reviews, award less high ratings, and hesitate to highly recommend anything. I don’t want to come across as snooty or elitist, this is my personal view and I know everyone here rates tea differently (and there is nothing wrong with that).
500ml of water, 2ish tsp, 1 steep
See previous note