62 Tasting Notes

77

Back log, received as a sample. Reminded me of a taiwanese hong yue(tai cha #18) but less complex and less sweetness. Basically a poorman’s red jade.

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78

Was a typical TGY towards the end but the first flash steepings and dry leaf really surprised me. I got a unfamilar smell and taste over the first two steeping. The liqueur was a pale green almost like a green tea and I got a strong “dark green” vegetable aroma/taste. Maybe kelp or seaweed ? I was so surprised I wasn’t able to pinpoint it before it vanished. Also the body and creaminess with the first few steeping was really unique unfortunely after a total of maybe a minute of steepings it returned to the typical flavor profile and yellow TGY liqueur color.

Interesting, not amazing(TGY isnt my thing lately) but I would drink it again if I had more(only a 6g sample).

Flavors: Baked Bread, Cream, Seaweed

Preparation
Boiling 0 min, 30 sec 6 g 3 OZ / 100 ML

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81

This is a weird one, good just strange. Not sure were this tea falls caffeine wise but since it is Gao Shan Cha it still possesses the tea drunk aromatic oils :) so I am super mellow and smiley. I’ve western brewed in the past but decided to gongfu today. The first few steeping I got tart dark cherries sour sweet and tart plum at the tail, later a strong berry flavor appeared and remained constant for the rest of the steepings. A sort of piney, woody maybe fruit branch flavor accompanied the fruity flavor. I say fruit branch since it still had the berry taste it reminded me of berry branches that some time make it through the sorting in the frozen berry mix I like to buy.

An interesting tea, not something Id reach for daily (also just realized it was $11/oz yikes) but definitely enjoyable and glad I got to try this one.

Flavors: Berries, Cedar, Plant Stems, Wood

Preparation
Boiling 0 min, 30 sec 6 g 3 OZ / 100 ML

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77

I am a little confused …. I have honed my sheng brewing skills (6-7g/100 ml, rinse then 25 sec steep +10sec subsequent) but this tea tasted polar opposites from what I remember. This was my first sheng and being so Im sure I over brewed it the first two times. I remember a smokiness, bitter, petrol-like barely tolerable cup. This time maybe 1-2 months later I got minimal, if any, smokiness from the first cup (infusion 1&2) and zero astringency the whole way through. This scares my a little because I have switched it to a few different tins and my kitchen where all my tea is kept has been rather humid at times due to cooking/showering/opening window on nice days. Hopefully I just learned to tame sheng and I am not speed aging all my teas.

Preparation
Boiling 0 min, 30 sec 6 g 3 OZ / 100 ML

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81

Actually took the time to gong fu this tea and it sounds dumb saying it (I brewed EVERYTHING else in a gaiwan) but I was surprised what a difference it made. As per teavivre’s parameters I brewed this in a gaiwan open lided 3g/3oz water. Every single infusion was no longer the yellow color I was accustomed too but actually a very pale translucent green. I rushed through the first few steepings not taking note of the flavor other than different than tall glass brewing, much sweeter and no astringency or bold dragonwell bitter brothy taste I was expecting. The last steeping I actually focused and got a cooked zucchini flavor which was quite pleasant.

I put more value in this tea and will try gong fu cha with green tea more often. Since the tea has arrived I have gong fu, tall glass and grandpa style brewed this I think my favorite is still generic open lid tall glass because I like my greens strong 90% time but an interesting experiment and a note worthy tea at just over $5/oz a strong candidate for a staple daily drinker.

Preparation
3 g 3 OZ / 100 ML

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81

Hate to say it but so far sheng has been something I drank and didn’t enjoy but kept at it because older, wiser people seem to enjoy it. A parallel of unpalatable alcohols like Jaegermeister or jamo come to mind, at first you drink them and because its almost a question of your masculinity but after repeated forced consumption you actually start to like and in some cases (jamo) start to prefer it. This has been the case with sheng for me it has been sour, bitter, dehydrating, petrol like and in worst cases draining to the point of me catching a cold, but I have forced myself to drink a new sample every sunday because worst case scenario I do not have much to do anyway.

-Review
This was the most pleasant sheng I have tasted so far, it was even better than yi wu’s that I have tried taste wise. ZERO smokiness ZERO bitterness ZERO sourness, literally the first sheng I haven’t forced myself to drink.

Dry leaf
Smelled similar to the 006 I tasted last sunday a grapey, slightly sour almost robotussin like scent(bare with me).

Liqueur
DEEP orange like I have seen in pu erh blogs but first time I have seen it(still not sure if it translates anything to taste, chemical components, age, leaf composition, etc). The tea tasted slightly milky/vanilla/creamy, not to the degree of a jin xuan (milk oolong) but just a texture/sweetness combination. Later infusions brought a sweet fruitiness and by the 10th steeping it got to be “leafy” in taste where I could tell it was starting to fade but continued to go for another few infusions. The last infusion I left for probably a good 20-30 mins (forgot about it) and drank it cool expecting a sour, astringent, insipid cup but to my surprise it was actually the best cup of the session, it was creamy/fruity but like the first few steepings.

Qi
Was not the strongest energy wise a steady, calm, contemplative state but I am starting to realize just like other green teas if they posses stimulating alkaloids and you throw boiling water on them they probably will not taste the greatest. Then again it was hydrating instead of drying like other shengs I have tasted.

Long story short this will be my first cake purchase as a result of tasting a sample. (added bonus it is in stock at yunnan sourcing U.S. site so only $2 shipping and wont have to wait a month)

Flavors: Honeydew, Lemon Zest, Vanilla

Preparation
7 g 3 OZ / 100 ML
Jiāng Luo

just went to go purchase a cake and its sold out …….

Stephanie

Oh, I hate when things are sold out :(

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80

Actually not too bad, fruity and sweet but not worth $20/oz in fact not worth $5/oz.

Flavors: Apricot, Peach, Plums

Preparation
Boiling 0 min, 45 sec 4 g 3 OZ / 100 ML

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81

Ordered a bunch of shi feng green tea from various sources and this “premium dragonwell” tea. Coincidentally only to find out this this is actually from shi feng as well the latest of the harvests I bought so far.

Today I had a mini shi feng flight without knowing this tea is indeed good but unfortunately I tasted this premium long jing after Jing Tea Shop QM shi feng AAA so it was definitely over shadowed by the latter. This tea was a nice bridge between generic “zhejiang” dragonwell and first flush shi feng. It had less sweetness and less complexity but more “tea taste” and the slight bitter/brothiness I look for in a dragonwell and personally find pleasant.

Can not say too much else it is a great example of dragonwell that could become a daily drinker if the price is right

Flavors: Chicken Soup, Grass, Lima Beans

Preparation
180 °F / 82 °C 3 min, 0 sec 5 g 8 OZ / 236 ML

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86

WOW
My first Lion Mt dragonwell and I am stunned. Literally zero bitterness, all sweetness and the most complex flavor profile of any green tea, it changed in my mouth like a good oolong. The taste started out like sweet peas then slightly creamy then crisp almost lemon/lime like. Later steepings revealed a asparagus after taste that was superb. Just when I thought green tea was boring and 1 dimensional the tea that was described to me as the “chinese gyokuro” came along. This is truly my new favorite tea and i am already anxious that it is only obtainable late april early may yearly.

Flavors: Asparagus, Peas

Preparation
180 °F / 82 °C 3 min, 0 sec 5 g 8 OZ / 236 ML
DeliriumsFrogs

Sweet peas and creamy to crisp lemon/lime….then asparagus… Wow. This sounds fantastic. Absolutely fantastic.

Jiāng Luo

oops guess this was a qing ming harvest (30th march) not pre-qing ming but yeah I was about to give up on greens now I finally found one complex enough to try steeping in my gaiwan.

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Origin tea (Gao Shan Oolong)
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