274 Tasting Notes

80
drank Kalami Assam by Ahmad Tea
274 tasting notes

Another selection from Artp’s Traveling Teabox:

This is a decent black tea. Kalami Assam is a premium blend of golden tippy long leaf assam tea. It is not as malty as I like in my assams for this one seems more like one of the breakfast blends – strong and smooth. A tiny bit acidic but not in an unpleasant way because it adds a bit to the complexity of the tea. While I prefer other assams, I could drink this again and be satisfied – just finishing the mug now and I’m surprised I enjoyed it as much as I did. Bottom line – this is a solid, low cost black tea for everyday drinking.

Preparation
Boiling 4 min, 0 sec

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74

I have not done much business with Adagio and I’ve never tried their custom blends but I pulled this one out of Artp’s Traveling Teabox. It’s interesting – black tea with a hint of cocoa and orange. I’ve enjoyed it but it’s probably not something I would purchase.

Preparation
Boiling 4 min, 0 sec

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79

My first tasting from the Traveling Teabox organized by Artp. The dry leaf is tightly rolled and when brewed it produces a golden liquor with a nice vegetal aroma. The taste is bright and easy on the tongue with a hint of citrus. I’m enjoying this cup. This is a decent everyday oolong to keep on hand.

Preparation
195 °F / 90 °C 3 min, 0 sec

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85

These comments refer to the 2006 Haiwan Ripe Tuo:

I enjoy tuo chas for the convenience factor and sometimes I use them to introduce someone to “real” pu’er (as opposed to the flavored loose pu’er sold by many companies). They are a bit of a novelty and most people new to pu’er enjoy them. This particular Haiwan tuo is a very satisfying traditional style ripe Pu’er with a robust, soothing flavor – thick, earthy and nutty. While I definitely prefer breaking off a chunk of a high quality aged cake, all in all this is a smooth and powerful shu which is also quite delicate. It’s good enough that I’ll probably reorder and try to keep it on hand.

Preparation
Boiling

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87
drank The Black Lotus by Butiki Teas
274 tasting notes

This is an enjoyable breakfast blend. Since I am drawn to assams on their own and in blends, it is different from the breakfast blends I normally prefer. In my batch of this tea, the darjeeling dominates the blend (not the assam or the keemun). It is a blend worth buying – high quality and good value (I’ve been able to enjoy a strong resteep each of the three times I’ve prepared this tea).

Preparation
Boiling 4 min, 0 sec

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90

Yesterday morning I was in the mood for a high quality green tea. Perusing my tea collection, I settled upon the Autumn Laoshan Green. This is a mildly vegetal green with a gentle sweetness and it is always good for several infusions. Sometimes I enjoy using one of my Chinese glass tumblers for greens or pu’ers and decided to do so yesterday. If you look at the Verdant description for this tea, you will discover that in their brewing guidelines they describe what they term the “Laoshan Style” using a tall glass or tumbler.

The tumbler I decided to use is 16oz and after the initial fill-up, I refilled twice during the day before I decided that I had consumed enough green tea for the day. However, the leaf was still going strong so I decided to fill the tumbler again and yet again to make cold tea for today. As I write, I am sipping my second glass of iced Laoshan Green. This has been an enjoyable Laoshan Green weekend and this is a good tea to have on hand!

Preparation
175 °F / 79 °C
Bonnie

Nice to read a good description of how to fully appreciate your tea and enjoy many steeps. Tumblers offer an inexpensive and rewarding experience experience for drinking tea throughout the day by continuing to top with water.

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84

Enjoying this one today. Good, solid loose puerh to have on hand.

Garret

Thank you for sipping, enjoying and writing about it, my friend! This same loose material was what we used to press in the 2011 Phatty Cake. And it was also used (in addition with a slightly larger grade leaf from same producer, same year) to press Phatty Cake II: the sequel. Definitely worth a try.

One of the things we hear over and over again on this loose leaf is how it makes people think of old, leather-bound books. We had a man from Germany in our tea shop on Saturday and I prepared some of this tea for him. He loved it and starting tearing up a little when he described that the tea was invoking the memory of his mother’s old, leatherbound Bible. He said he hadn’t thought of the book in many years. A good memory association brought on by great tea. What a neat thing it was to be a part of that. Needless to say, he left with a stash this tea :)

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84

A rich dark chocolate looking tea ball with a woodsy smell. I brew these in a 6oz glass steeper and love to watch the 1 inch tea balls unfurl in the boiling water as the very dark brownish-red tea soup develops. The flavor is earthy yet smooth and mellow. While I definitely prefer the ripe puerh bricks or cakes, these little guys are a great value for an every day shu!

Preparation
Boiling

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96
drank Laoshan Black by Verdant Tea
274 tasting notes

Not much needs to be said – tasty, bright, sweet, and delicious. This is one amazing tea!

Preparation
Boiling

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92

This tea is tender and elegant with no bitterness, no dryness, and no harshness. The tiny, tightly rolled leaves are a delight to watch unfurl in the hot water. The tea brews up a beautiful amber color with a vegetal, sweet aroma. The liquid is vegetal and a bit creamy with a lovely natural sweetness and a hint of citrus.

The complexity of the tea allows it to stand up well to multiple infusions. As suggested by the comments from others, this one is delicious and a definite keeper!

Preparation
190 °F / 87 °C 3 min, 0 sec

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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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