81 Tasting Notes

81

I had high hopes for “milk oolong” after reading about it but I was let down after trying a scented one. By chance I made an recent purchase of darker oxidized teas given the time of year but decided to throw this in for the hell of it.

WOW smelling taiwan teas just after opening the air tight bag is quickly becoming my favorite thing. This smelled just like I had imagined when I learned about “milk oolong” unfortunately I was conned and bought some of Mandala’s milk which was heavy scented/flavored/etc, that one is something I would expect at David’s tea or Teavana tisk tisk. This is whole other league it smells of creamed spinach with the smoothest of jade oolong amplified and the nice vegetal after taste of a quality unroasted TGY. Not to mention this is a winter harvest, and after the harsh winter we had, the spring crop must be ethereal.

Bottom line buy Eco Cha and if you can try their spring harvest you will thank me

Flavors: Butter, Cream

Preparation
Boiling 0 min, 30 sec 5 g 3 OZ / 100 ML
BigDaddy

I have had many trepidations in buying milk oolong online because of the flavorings slant. Good to know that Enoch a has real tea for sale. Adding to my wishlist now can’t wait, I love all things oolong especially green. Thank You for the review

Jiāng Luo

Honestly I did not do the tea justice, this was more of rant than a review if you look at some of the other reviews I think they better describe the flavor, but for my money my favorite green oolong and I have not even tried my da yu lings yet so I am excited.

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85

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85

Still can not get over this tea I had it again this morning in an effort to deplete my stash so I can open my recent Eco Cha order(Purchased some of their version as well). Western brew does not do it justice, it completely changes over multiple infusions and when I say changes I mean first it is brisk with a hint of warming cinnamon spiciness, then next it’s sweet up front like a date, after it transforms into a winter green/menthol/camphor cooling experience.

The quality of the leaf is impeccable as well, the infusibility is through the roof, a benchmark for what hong cha can and should be. I did not take black tea as seriously as oolongs or pu ers until now.

Flavors: Anise, Cinnamon, Dates, Wood

Preparation
195 °F / 90 °C 0 min, 45 sec 5 g 3 OZ / 100 ML

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76

Dry leaf
Upon inspection the bag had a lot of twig and branches which usually I don’t mind if it is a leaf set with 3-4 leaves attached but they appeared to be just random long twigs thrown in to increase weight. I kept an open mind thinking of ku ki cha green tea which usually adds stems for varying texture and flavor.

Infusion
Amber colored liquor that smelled sweet like a dried raisin.
Will revisit exact notes and nuances when I am not sick but I was able to taste.
I got a sweetness with trailing notes of honey graham crackers. Incredibly enjoyable and will gladly have a cup a few times a week due to taste and cheapness.

This is my 3rd source I have tried for GABA oolong not as complex as the others and less “tea drunk” relaxation of the others but gave some to a non tea drinker who was over and my friend asked if he could take some home. I think this tea is not bad flavor wise but still unsure of quality of plucking/sorting( high leafless twig/branch content) and the concentration of gaba.

Summary
Great taste, while negligible “GABA effect” it is a super cheap daily drinker

Flavors: Dates, Honey, Melon, Raisins

Preparation
Boiling 1 min, 0 sec 5 g 3 OZ / 100 ML

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75

Dry leaf
I am sick but I smelled a very strong food aroma that was familiar. It reminded me of the mixed herbs in a pasta sauce with a slight hint of briny seafood broth at the end.

Infusions
Reminder I have a cold
Very light green similar to sencha color but lighter with a touch of yellow.
Taste was very light as well but 0 astringency (even after throwing boiling water on it) very refreshing tasted similar to a cold brewed sencha but even lighter more floral and more briny.

Will come back to this one when I am not sick and have taste buds.

Flavors: Asparagus, Fish Broth, Seaweed

Preparation
180 °F / 82 °C 2 min, 0 sec 6 g 10 OZ / 300 ML

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75

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75
drank Yunnan Gold by Adagio Teas
81 tasting notes

Tasty isnt bad but the caffiene is what makes this one a staple.

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85

THE most complex and unique black tea I have tasted to date. Perfecting my steeping time and dry leaf ratio, still can not believe what difference in opinion I have have from the first time I tried this one. I highly recommend Gongfu steeping this guy as I mentioned it is even more complex than most oolongs I have had and that is quite a feat.

7g dry leaf 100mL gaiwan

Boiled 500 ml of water and just used the same water without reheating for all brews
Quick rinse (as long as it takes me to scoop out impurity bubbles)

1st (

Flavors: Anise, Cinnamon, Dates, Licorice, Plums

Preparation
200 °F / 93 °C 7 g 3 OZ / 100 ML
Jiāng Luo

Not sure why it cuts off my review guess I exceeded character length but long story short Tai cha #18 is an experience everyone should have

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72

Not a bad cup

Flavors: Butter, Coconut, Cream

Preparation
205 °F / 96 °C 1 min, 0 sec 4 g 3 OZ / 100 ML

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Profile

Bio

Reputable Companies I have narrowed down to over the years and my personal purchase preferences from each

Origin tea (Gao Shan Oolong)
-Eco Cha (Taiwanese Teas)
-Rishi (Great starter for Taste Profile Footing and high quality teaware)
-Yunnan Sourcing (Teaware, Black, Pu er)
-White2Tea (Curated Pu erh)
-Essence of tea (Curated Pu erh)
-Tea Classico (Curated Pue rh)
-Yuuki-Cha (Japanese Teas/Teaware)
-Den’s Tea (Japanese Green)
-Teavivre (Chinese Teas)
-Jing Tea (Best Chinese Teas I’ve Tasted)

“You can go a week without food, but not a day without tea."

Numerical rating personal meaning
70-75
#Bulk#
Drinkable but would not purchase

76-80
#Traveling/Tumbler/Office Tea#
Willing to pay up to $5/oz

81-84
#Staple#
Willing to pay up to $8/oz

85-89
#Reserve#
Willing to pay $10/oz

90-99
#Experience#
Priceless

I try to refrain from numerically rating a tea until I have tried brewing at least an oz of it with various different parameters and vessels (hotter/colder water, longer/shorter times, yixing/gaiwan etc)

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