371 Tasting Notes
I have several different puer mini tuos which I like to keep on hand for convenience. When you don’t want to work on picking apart a larger cake, these are handy to have around. This particular mini is one of my favorites because it never fails to taste sweet and fresh. I’ve been sitting at the dining room table working on a project all afternoon and this little one has been my loyal companion – six steeps so far.
The scent of the dry leaf makes your mouth water – like a sweet flavored rice cake or a nice kettle corn. Steeping produces a clear bright liquor which is pale yellow-green in color. The sip is a delicious nutty rice flavor. Very sweet on the tongue and mouth. By the way, this one works nicely as a meal accompaniment.
Honey-sweet, bread-like, with a bit of malt in the back. This is one fine tea!
I used 1 heaping teaspoon in an 8 oz cup with 200 degree water and steeped for just 1 minute and it was delicious. Resteeps for 2m, 2.5m and 3m were almost as delicious but the flavor declined a bit with each steep. The next time I’ll try boiling with a longer steep just to compare.
I’ll keep this tea around for sure and plan to enjoy it frequently.
A few months ago I purchased these during a 50% off sale on tazo.com. I’ve used them a few times but I was not sure how I felt about them so I did not write a review.
I think I’ve finally worked out the right combination for me to enjoy them.
3 Dragon Balls in 8oz boiling water for 3.5 min; resteeps for 4m and 5m.
The cup was pleasant and I’ll do it again.
This yields a solid black tea – nothing fancy; not really malty. These are not my favorite Dragon Balls by any means. I have three others which I would rate higher; however, these are cheaper and without the comparison to the other three, quite acceptable.
I’ll probably use these to grab and take out to a restaurant meal. In fact, someone is coming over with Chinese takeout next week and I’ll probably serve this as one of our teas with the meal.
Continuing this week’s focus on shengs, I’ve been working on this Menghai over the course of four days. The aroma of both the dry leaf and the brew is at first a bit leather-like. The tea yields a clear golden broth. The sip is smooth and richly textured – complex flavors with some aged undertones leaving a pleasant robust mouthfeel. The brew softens with more steeps and sweetens a bit. Although I have really enjoyed this one, I feel that I have alot to learn about the finer points of shengs.