506 Tasting Notes
Very smooth green tea, barely any astringency. It has a kind of Japanese green essence about it without the smack-you-in-the-face (or rather, tongue) with GREENS!!! effect. But, then, thats exactly what I love about those Japanese greens. haha
Nevertheless, this tea is not bad per my standards. It manages to pull off the spirit of the Japanese umami without going all out vegetal. A good green for those who can’t handle the power of the green ;)
Admittedly, even I have overdone it with the heavy greens and needed a break – this would be a good choice when I want to tone it down a bit.
I haven’t been a fan of Sheng puerh in the past. But I also know that I haven’t come close to trying all that’s out there, so I still give it a try once in a while – when I’m feeling brave. So glad I did this time!
This is the best Sheng I’ve ever had. Perhaps I should specify, for anyone familiar with Kant, that it’s the most agreeable Sheng I’ve had. I am not expert enough of puerh to make a judgement as to how good it is ;) (Damn you grad school – messing up my simple thoughts…)
A perfect tea for autumn. I agree with previous reviews about the slightly over-steeped green flavor – but this tea totally works it. It tastes like an autumn forest. That’s the best way to describe it.
I recognize the usual characteristics of raw puerh that usually put me of, but in this particular tea, they are pleasant.
This is definitely a re-purchase for me!
I got this tea as a sample in my Republic of Tea catalog. I usually don’t try the samples because they rarely appeal to me, but this one seemed like it could be good.
It smelled alright after brewing – maybe not the greatest thing ever, but good enough. The first sip was overwhelmingly sweet. Not something I’d drink again, but I didn’t think it was too bad for the time being. A few more sips not it and all that sweet and funky flavor built up into a cup of nope. And that’s all I have to say about that.
Flavors: Artificial, Cinnamon, Sweet
The floral in this is almost non existent. In the early days, when I wasn’t fond of floral, I recall that high mountain oolongs were my less flowery gateway into appreciation of stronger florals, but I don’t remember them being this lacking in the floral department.
Nevertheless, this is a good oolong. Nutty, creamy, bready. It’s like Teavivre’s Superfine Taiwan Qing Xiang Dong Ding Oolong Tea without the floral. If I pay attention, I can detect a slight floral aroma and a mild sweet taste that may or may not be attributed to a floral flavor. Perhaps I’ve become desensitized to the florals and don’t notice them as well when they are subtle.
Flavors: Baked Bread, Cream, Nuts, Vegetal
Sweet, roasty, yummy. I like roasted oolongs, but sometimes they get carried away with the roast. It’s nice when other flavors sneak through as they do in this tea. It must be a tieguanyin thing. I’ve only had one other roasted tieguanyin that I can remember and it was sweet too – but more floral sweet where as this one is fruity sweet.
Flavors: Fruity, Roasted, Sweet
After noticing the flavors listed with this tea’s description, I almost thought I was still on the page for the Qing Xiang Dong Ding that I just reviewed. I wouldn’t have described this one as nutty or bready. Creamier than other tieguanyins, yes. I suppose the creamy texture can easily lead one to think of a nutty flavor. Perhaps it would stand out more to me if I didn’t sample it in such close proximity to the Dong Ding which is super nutty bread supreme, lol.
The floral in this is sweeter, rather than sharp, relative to some others I’ve had. Not much else to say here. It’s a tasty cup of delicate floral with a hint of cream. :)
After a while, all the teas of the same type start to blend together and I forget what an oolong I’ve had in the past tastes like relative to one I’m having now. Or what the difference is between Dong Ding and Tieguanyin. So, After my first isolated cup of this tea, I decided to brew it with two other oolongs I had in my cupboard (one a tieguanyin and another unknown, but I strongly suspect that it is also tieguanyin).
Unfortunately, I have no other Dong Dings to compare it with at the moment, but the tieguanyins definitely helped to put things in perspective and help me to isolate certain characteristics that I would otherwise be oblivious to.
So, without further ado, my tasting notes:
This one has a very creamy mouthfeel. I notice the floral notes first, especially in the aroma. As the tea cools it develops a nutty or bready flavor. Not something I am used to in a green oolong. However, after reading some other tasting notes, it looks like there is some question as to whether or not this oolong is slightly roasted. I’d still say its a green one, albeit unique.
the creamy breadiness sort of works its way into a soupy vegetal flavor — almost. It’s as if it’s trying to become a green tea but not quite. The floral brings it back to its senses. :p
Pretty good over all.
Flavors: Baked Bread, Creamy, Floral, Nuts, Vegetal
Very unique flavor. There are distinct honey, floral, and fruit notes that I am more accustomed to finding in leafhopper oolong teas, but this tea is not as heavy on my stomach as those oolongs tend to be.
I can’t see myself drinking this tea on a regular basis – I tend to go through alternating phases of craving or being completely put off by honey notes – but it may show up in my cupboard from time to time.
Flavors: Floral, Fruity, Honey, Sweet
I’ve only ever had a couple silver needle tees that I absolutely love. I tend to prefer White Peony as far as white teas go.
While this isn’t my favorite white tea, it has some things going for it. It has the characteristic hay flavor, of course, but it’s not so intense to either make me sick or feel like I’m eating my father’s horse-food-flavored cereal. Instead, it has a subtle hay note and a creamy mouthfeel. Sometimes I can detect something sweet, but it comes and goes.
Flavors: Cream, Hay, Nuts, Sweet
I brewed half of my 5g sample yesterday and the rest of it today, both with 12 oz water for 3 min. For some reason, though, yesterday’s cup seemed sweeter and more floral than today’s. Perhaps I didn’t divide the sample as equally as I thought. Today the tea tastes much stronger of hay. Apparently this tea can be easily tweaked to bring out more or less of these flavors. A gong fu brewing would probably yield the best of everything, but I only take the time for that once in a while.
Flavors: Floral, Hay, Sweet