80 Tasting Notes
Tame for a young sheng
My first of jalam offerings wasnt sure what to expect so I braced myself used cooler water (195-205) and all flash steepings. The aroma was quite impressive after the i heated the gaiwan and through the first rinse. None of the harshness I usually associate with young sheng, this was slightly floral not like rose or jasmine but like a white tea. It was just barely sweet and barely astringent dainty and faint. The liquor was light on color and flavor i suspect because this was a autumn plucking but very interesting indeed. It was slightly fruit almost like some yiwu I have tasted but lighter and less tannic.
The complexity surprised me unfortunately I had to leave before I got a proper session so I will come back to this tea but very interested to uncover all the ethereal qualities I caught a glimpse of. Before I left I boiled water threw it on and prepared to leave so a good 5-10 mins must have past and even then the cup was only slightly bitter, almost all other of young shengs would have tasted like petrol soaked in plastic had I put them through that torture test. Not sure if thats a good or bad sign to be so asymmetrical as I have heard many a people claim young harshness shows it will age well and tolerable young sheng is a sign of poor quality tea meant to only be drunk immediately. As I live in a dry climate I’d rather pay for aged or young tea that is immediately consumable and enjoyable anyhow I don’t really trust myself to age anything but just a interesting note.
I will surely use more leaf and time with my next session. This tea but me in a fairly good mood and was rather easy on the stomach. I would recommend it yiwu palates and/or newer sheng pu erh drinkers as there seemed to be lighter friendly tones from my short experience with this tea.
First session had a little bit of cold so wont comment of flavor.
According to the description this was “aged” maocha pressed into a cake and I am not sure if that has anything to do with the lack of longevity or not but I really only had colored infusion from maybe 5-6 steepings. Also more of a reminder to myself if seemed to be astringent on the first few brews quick quickly dropped off. I like my tea on the “strong” side especially pu erh so I will try to adding more leaf or extra time to each steeping.
Still to early to review but from the little that I did taste it was fairly unique and I am excited to take my time and master brewing this tea as I bought a whole cake.
Wow as soon as I threw the leaves into the warmed yixing I was slapped awake woth the smell of something toasty and sweet. I imagined a warmer graham cracker and immediately thought of s’ mores after. Unfortunately my paranoid was confirmed my yixing is still not season thoroughly and is sucking all the flavor out out out tea. Every steeping no matter how short or how hot/cool of water I tasted nothing but the assamica varietal.
Putting off reviewing this until I throw it in a gaiwan to see if this tea is all bark and no bite aroma/flavor wise or my pot is a flavor sucker.
Flavors: Graham Cracker, Toasty, Toffee
A high quality TKY for sure but not as complex as I would have hoped. The leaves are surely hand picked and judging but the calming effect I would say this is probably gaoshan cha or close to anyway. I got the generic basic TKY flavor with a little more sweetness and a little less roast as you would guess from the appearance but just no big shockers here maybe my interests have just swayed. I would defiantly drink this tea again maybe seasonally in spring when it is fresh again but I can’t see myself buying it.
Didn’t peak my interest enough personally but if you like lighter TKY this is definitely your tea. It was faintly floral with a very light vegetal sweetness like celery and a slight dry nutty finish like raw walnuts.
High quality for sure and from a fairly high altitude with little to no roast to really show off the freshness but just didn’t wow enough to warrant purchasing.
Flavors: Nutty, Osmanthus, Vegetal, Walnut
The tasted improved dramatically when in a gaiwan versus regular open glass brewing, glad I wanted to review this one until I had time to respect the leaves. Usually I just dragonwell village style glass brew it before the gym which results in a plain jane green tea taste. I got the daintly sweet asparagus notes with a whiff of ever so slight floral nature I would have got off a higher end shi feng but a little bit of the complexity was missing.
Not a bad example but I think this takes fourth place of long jings for me with verdant’s shi feng and tevivre(premium xihu) offerings tied for 2nd and jing tea shop shi feng AAA a clear top place for the unbelievable quality of leaf and complexity.
Flavors: Asparagus, Floral, Lima Beans, Sweet
Beautiful Eyebrows gotta love the name.
Just realized this is an all bud plucking….. whooops no wonder why it slaps you awake. In an effort to drink within freshness and find an excuse to open something new I once again jammed by yixing full of leaf, which being small tender buds is extra dangerous because one oz volume wise can easily weigh 10-15 g or about twice as dense as most rolled and 3x as dense as most twisted oolongs.
Flavors wise this time around everything got muddled and all I tasted was generic hong cha, tickle of spice like a diluted chai with a slight toffee bitter sweet finish. Not the highest quality as it did seem to bubble (tea scum on only the first 2/3 steepings) on every infusion but depending on much hong cha you drink I doubt it’s worth spending double the price for a slightly better quality just be sure to rinse your tea a tad longer than usual possibly.
A reliable, cheap, SUPER caffeinated but balanced calming energy due to its spring plucking, hong cha that will never brew bitter. I am noticing a trend of only appreciating teas as my stock runs out oh well given my current inventory Im sure I will live with the 65+ other teas crowded my cabinet. A sure staple, Win Win Win.
Flavors: Cinnamon, Malt, Toffee