191 Tasting Notes
Brewed gongfu style in my oolong pot. This pouchong is light and sweet but unlike the charcoal roasted pouchong that I’ve had before it is a bit more floral and less smooth. Still an enjoyable tea but personally I lean a bit more toward the charcoal roasted variety.
Gaiwan brewed. I found this one impressive at how the light smoothness of the pouchong and coconut seemed to blend together very nicely at first. By the second infusion the tea seemed to pick up some slight off taste to it that was hard to place. After drinking around half of the second infusion I felt the need to dump it and throw out the rest of the leaves from how it was starting to turn my stomach in an undesirable way.
For the most part even people who hate teabags have to admit that they are a necessary evil at times when on the go when bad tea is better than no tea. With that being said while the Ten Ren puerh teabags are by no means the best ripe puerh tea around, it is made of a surprisingly high quality and much better than any other puerh teabag and even some cheap bricks and cakes that I’ve had. The taste is mellow and not earthy although it is a bit on the weak side so I always brew it with double teabags and for a really long time in my efforts to get it stronger. Would likely make a good safe first puerh for somebody that wants to try it as if you do not like this one it is very unlikely that you will like the higher quality ones either.
Brewed gongfu style in my oolong yixing pot which yielded lots of yummy infusions of tea. Finally a nice traditional style darker oolong that is more brown than green. Has a nice smooth richness that is sweet with a medium roasted taste that is not at all overpowering with lingering fruity notes. This is the best “Ti Kwan Yin style” oolong that I’ve come across in some time and one that I highly recommend if you like darker oolongs.
Gongfu brewed in my oolong yixing pot. This tea has has a strong sweet floral taste that seems a bit overwhelming to me but personally I do not lean toward strong floral teas myself. It is also a fairly forgiving tea as when I lost track of time brewing one of the infusions it did not get bitter on me, and does multiple infusions fairly well.
Golden Monkey is and has been my favorite black tea for a while, although the frequency that I drink blacks has gone down a lot. The brew has a light sweetness with a few light citrus notes to it and a nice lingering aftertaste for a second or two after each sip. As others have mentioned it also makes a great ice tea the times that I’ve made it iced although I mainly drink it hot.
Brewed using 2 pearls in a basket infuser with a 6oz teacup. The vendor’s description was dead on as it was a surprisingly sweet and smooth brew, with a lingering sweetness upon the lips after each sip. While I would not call it as being earthy, I would agree with the subtle cocoa notes but quite honestly they are light enough that I doubt I would have noticed them without looking for them without it being in the official tasting description. I was also impressed that I was able to get a second good cup of tea on a the compressed pearl limiting the exposure of the leaves to the water during the first brew. An excellent black tea that I can wholeheartedly recommend to anyone who enjoys black tea and one that if I drank more black teas would order in a size larger than a sample size.
This was the darker of the two Ti Kwan Yin teas offered by Indigo, which I would have to call more medium as the color of the tea is still more yellow than brown. The brew is sweet with a faint mix of both a floral taste and the smoother richness of roasting, which comes off as a more unusual combination. Not a bad tea overall but not a good enough tea for me to be reordering either.
A sample from Puerh shop. Brews up a dark amber brew that is surprisingly light and fresh for its color. While Fu Zhuan is described as being fermented or cooked, it has a freshness and a slight hay like taste more commonly associated with green puerh yet at the same time a smooth richness and sweetness which is more common among ripened puerh.
Yixing brewed with multiple infusions. I found this one to be smooth as described but overall I was not too impressed with it. Sure it is a good tasting and mid-range quality ripe puerh cake, but I’ve had a lot that were better.