62 Tasting Notes
If you have tried Laoshan Black this will be nothing new flavor profile wise(not that it is a bad thing) but being $12.5/oz vs Laoshan Black $8.5/oz for the price being 50% higher it is not 50% better or even different for that matter. Once again I like the tea but only difference I could discern was the hint of scotch at the tail end which was the main flavor I was looking for. The tea didnt seems to develop over the different infusions like I would have hoped as with other oolongs (Dancong and TGY particularly). Maybe I had to high of expectations.
All and all not a bad tea but not worth the price IMO.
Flavors: Caramel, Chocolate, Roasted Barley, Scotch
I’m still getting to know Pu-Erh, shu and sheng, I have only tried about half a dozen different teas over the last few months .
The dry leaf smells sweet and inviting, nothing like the first Pu erh I tried by adagio which smelled fishy. I rinse twice and Gongfu style I get rich smooth oily chocolately notes and Western brew I get earthy, bold, coffesque richness. As with other pue erhs I get a really unique buzz and of course the stomach gurgles.
Overall my favorite shu to date( rishi’s tuo cha are actually second) and at $8/50g a price you cant beat not to mention it’s organic(not that organic means its better quality but it certainly isn’t a bad thing) since Im just starting in pu erh and learning about how its made until I familiarize myself and can afford to drink the good stuff(which will certainly not be"certified oragnic") I like the reassurance of knowing an inspector has at least walked through the production line once.
Flavors: Caramel, Chocolate, Earth, Leather
Im fairly new(3 months or so) to Pu erh, Sheng and Shu a like but I already have my preferences. I am not getting the same notes as other reviewers, I rinsed twice both times, once tried gongfu yesterday ( 4 g dry leaf /100 mL multiple quick infusions) and also today western style ( 4 g dry leaf / 240 mL 5/6/6 min infusion).
This ripened pu erh has a fruity taste to it that reminded me of mulled wine or warmed berries and a sour quality of raw cacao (not dark chocolate but 90-100% cacao bars). It was still fairly smooth and not bitter in the least but that fruity/sour taste is not something I look for especially in a pu erh in the morning. I the western style brew mellowed out the sour fruity taste and seemed to bring the other earthy qualities I enjoy but still not my favorite. I will keep experimenting with brewing time/water/etc. Overall nothing terrible I can appreciate the quality and see why others like it, hate to use a cheesy line but “Not my cup of Tea” seems appropriate.
Flavors: Dark Bittersweet, Dates, Stewed Fruits
The most complex black tea I have ever tasted(not to mention super high quality deep ruby red purple whole un broken leaves), it develops almost like an oolong over multiple fast gongfu steepings. First a whisper of cinnamon spice then fruity like a date or raison then the winter green/minty taste creeps in and has a cooling effect.
The first time I brewed it western style in my gaiwan for 2 mins and it tasted of super strong camphor in a bad way. This is my second tasting/review and this time around I brewed it differently but also the dry leaf didn’t smell as strong either. The taiwanese pack their teas for extreme freshness, in a completely air free sealed foil(all my jade and high mt oolong came in these rock hard foil bags) and I maybe crazy but every taiwanese tea has tasted the strongest (whether for good or bad) upon that first opening. This review comes the day after I opened and im glad I gave this a second chance. Also excited to log more once ive experimented with steeping times.
So far I can recommend 4g dry leaf to 100 ml 195 degree water in a gaiwan 1 min steeping increasing by 30 seconds after 2-3 steepings (this flavor profile is way to unique for a yixing unless you plan on dedicating it to this tea).
Flavors: Anise, Dates
I unfortunately reserved this “Reserve Tea” for a few years so I may not have the freshest notes. I kept it in the shipping box for a few years and the final few months sealed in my refrigerator
Scissor harvested vibrant green because is was slow grinded(pale/yellow color indicates “cooking” of matcha do to heat from friction of high speed grinding) on a mill is quoted at only grinding 3-5 kg/day. Sweet enough to make thin style usucha (2g to 2.5 oz water) matcha. A great matcha if you can afford it. L-theanine to boot (usually I fell hyped after matcha this knocked me on my butt, my world literally slowed down) but relatively low caffeine which was shocking I am used to other matchas being super high in energy, a possible reasoning may be first flush quality japanese tea are lower in caffeine (bitter) but high in amino acids leading to a sweeter taste.
Roasty Toasty Graham crackers come to mind with a hint of caramel, less mineral taste(what wuyi are known for) than other wuyi’s but still a great toasty oolong. Short and simple Im a fan of this one and at less than $5/oz I think its a great staple to keep in mind as a daily wuyi, but no means is this a home only reserve but for the price I think its got everything one could want in a wuyi.
Flavors: Caramel, Mineral
Camphor and Menthol are definitely the notes I get in a big way and I am not sure if I like that in my tea. Don’t get me wrong this is one of the highest quality leaf I’ve seen and the buzz I got off this one was epic. I will try to mess around with steeping times or maybe let it grow on me. Im bound to make myself like it which is why I’m holding off on a numerical rating until I get it right. Hate to say it but at the moment it reminds me of Vicks Vapo rub or a Ricola throat lozenge.
This was first High Mt. Oolong and I saved it until I bought my first gaiwan/yixing. Still on the hunt for a yixing but I finally bought a gaiwan from rishi so here we go. I can completely understand after steeping it why they suggest and thankfully I saved this for a gaiwan. I followed rishi steeping instructions and the first steeping was fairly light but smooth the second I got hints of passionfruit. The third, fourth and subsequent infusions were exceptional smooth and floral followed by ….. Five minutes later a head rush buzz that forces a smile on your face. By far my favorite part about this oolong is the buzz it gives you lol( for that matter just about all rishi oolongs give a buzz but this one especially). All and all its a delicate, calming experience and definitely what I would call a “home tea” meaning only brew it at home when you have time to brew it correctly and enjoy the full experience(aroma, flavor, feeling). I would not recommend brewing this western style or in a tumbler on the go you will miss the subtle joy of this guy. That being said don’t buy it and and reserve it (for 3+ years like me lol) just because it is a “Reserve Tea”. I can only wonder what it could have been if I had opened it earlier.
Flavors: Butter, Flowers, Gardenias