279 Tasting Notes

75
drank Tourbillon by Dammann Freres
279 tasting notes

The dry leaf scent is definitely FLORAL and I am not a floral person. As soon as the hot water hits the dry leaf, the aroma becomes more appealing to me – a little fruity and nutty along with the dominant floral. The sip is OK. I can drink this and it is rather pleasant – a little nut; a little caramel; a bit of floral. The tea is fairly well balanced now. I’ll pull this one out every now and then; probably serve to a guest or two; don’t think I’ll put it on the reorder list.

Preparation
Boiling 4 min, 0 sec

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90

Toasty, roasty, chocolaty goodness all rolled into one cup. Delicious!! What else can I say? A new favorite that never fails to satisfy!

Preparation
Boiling 3 min, 0 sec

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86

Fruity caramel – very nice! This one surprised me since I was not really liking the dry leaf smell. Boiling water for 4 min produced a lovely sweet aroma and the first sip was very good. An enjoyable tea to add to my tea cupboard!

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76

Smooth and mellow flavor which maintains a bit of the classic briskness of the Assam. Unlike the other assams I drink on a regular basis, this one has a light and flowery flavor which is what I’ll note as the French accent in this particular tea. Not my favorite assam but one worth keeping in the tea cabinet.

Preparation
Boiling 4 min, 0 sec

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82

Fruity, floral, creamy all rolled into one sip – a light cinnamon-caramel flavor with a tart apple-lemon accent. Nicely balanced. Not my usual type of early morning tea but an interesting cup nonetheless.

Preparation
Boiling 4 min, 0 sec
IntegriTEA

Wow! This sounds yummy! I’m curious, do you add milk to these Dammann teas?

DigniTea

Yes, in this case, I did. I think the milk worked to make the different flavors bolder.

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96

Continuing with this one….
I’ve enjoyed this puer over the last four days. Each session relies upon the original 5g of tea for 3 steeps with 3-4oz of boiling water then each steep is dumped into a 12 oz travel mug to be enjoyed throughout the afternoon.

2nd day: Still sweet (but less so now); nice chestnut color.
3rd day: A certain amount of earthiness is now creeping in; no longer as rich and sweet.
4th day: Much lighter color even after 8 min steeps; mild yet pleasant woodsy flavor; enjoyable but not much left to give here.

I took the same leaves through 12 steeps and it held up quite well. I’ve been working off a sample and I think I have enough to do this again soon. As for the full cake, I think I’m going to age it for another year and let the deliciousness continue to grow. I’ll look forward to celebrating the beginning of 2015 with it. Highly recommend this Shou!

TeaExplorer

Mine has been enroute for a week. Waiting sucks, but I’m looking forward to comparing notes with others who have had this.

mrmopar

Its a good one for sure! TeaExplorer hope yours arrives soon. I think my last order has been in Chicago sort facility for 4 days now. I think it is the weather keeping it still.

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89
drank Golden Yunnan by thepuriTea
279 tasting notes

Just what I need on a cold, cold morning – honey, toasty warmth with a little peppery kick at the end of the swallow. Delicious. Regrettably I have only a small sample tin to enjoy and cannot reorder since thepuritea selections have disappeared with the close of the business. C’est la vie!

Preparation
Boiling 4 min, 0 sec

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96

The history and culture of tea is one of many reasons why I pursue this passion. I love to find teas with a special story – enhancing the mystery and beauty of the tea. This is such a tea – a tea that I would love even without a story but the story makes it even more special (and for me, even more enjoyable).

This is one of four teas in Menghai Dayi’s Centennial Memorial set – two shous and two shengs. The one I have is the Jiangshan Meiren (An Empire and the Beauties) ripe cake. This tea commemorates the Soong sisters who one hundred years ago followed and assisted Sun Yat-sen and devoted themselves to the Chinese Revolution. In order to commemorate the Soong sisters, finely selected tea leaves from both the Bada and Bulang organic tea gardens of the Menghai Tea Factory were used.

I approached my first session with this tea with great excitement and high expectations. Of course, I feared that it might let me down since my expectations were so high. The color of the leaf is chestnut red with gold traces throughout -many tea buds are seen throughout the cake. The aroma of the dry leaf is very smooth, almost sweet. Two short five second rinses. Dark chestnut colored liquid with a pleasant smooth aroma.

This tea is lovely! The tea broth has a very rich and balanced taste. It most certainly does not disappoint. I’ll rate and write more after several additional sessions with this wonderful tea.

Preparation
Boiling 0 min, 15 sec
mrmopar

You will have to share the information about the other three. I may just look to get the others also. I love to read about these things.

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88

This is a dark flavorful shu – sweet and smooth even on the first steep. 5 grams, 15 second rinse, 5 second steep produced a delightful cup. When I go for a longer steep, the brew is thick and almost syrupy with an easy swallow and a spiciness that warms the throat.

I’ve been working on this over the past two days – I’m on steep #7 and it’s still very flavorful. I highly recommend this interesting, rich and delicious cake and I am very glad I purchased two when they were on sale earlier in the fall.

Preparation
Boiling

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Bio

For me, tea is magical with its ability to transform by bringing one back to center and inspiring both peace and contentment.

Reformed coffee drinker. Switched to tea as part of my goal to work on living a healthier, more balanced life — haven’t looked back since. Surprised to learn what a passion I have developed for all things tea related.

I enjoy most tea types but I cannot handle jasmine or other florals and I’m not particularly fond of bergamot. Started with flavored teas but moved quickly into unflavored blacks and puerhs. Now most of my purchases are puerh cakes for aging. My cold brews for iced tea tend to be a fruity green, white or rooibos but every once in awhile I’ll chill an oolong or puerh.

I no longer assign numerical ratings to teas because our enjoyment of tea is very subjective. Reactions to a particular tea vary from person to person and within the same person across different tasting sessions. My tea notes are now simply comments reflecting my impression at that specific point in time. They are useful to me and if they happen to be helpful to someone else that is good.

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North Carolina

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