136 Tasting Notes
People: don’t give up on this till you try it iced.
It was just nice as a hot cup, with the berry flavor predominant and tasting natural, but it seemed a little flat overall.
For the 2nd steep I inadvertently let it cool and by that time it was in the 80’s outside so I decided to pop in some cubes and it was delicious. The flavors seemed to blend much better – though maybe this was due to its being a 2nd infusion – and it was smooooth and refreshing, tasted like happiness feels, if that makes sense. Kaylee caught the same wave on this one. Thanks for the sample, Christine!
I have less enthusiasm for this tea than other folks here, though I enjoyed it more than any other wuyi oolong I’ve had. Which isn’t saying much; not a big fan. This one is in a different league because it doesn’t have any rough edges, but has instead a surprising light sweetness more characteristic of a greener oolong… jasmine and maybe peach. The sweetness is the predominant flavor but it is not perfumey, just distinctly present. With a faint hint of minerals adding a little complexity. I’m glad others enjoyed it, though. Happy to trade this one to someone who’ll appreciate it more.
April, 2014 harvest
Searching for descriptors for this tea, a bit of serendipity played out: it tastes remarkably similar to the split pea/lentil/vegetable soup I made last night! So that ‘pairing’ before lunch today was fun, trying to deconstruct the flavors in the soup that gave rise to the similarity. The tea isn’t a straight-ahead pea/lentil soup flavor, definitely pulls in the added veggies… carrot, onion, celery, garlic(!) and kale… as well as the assorted herbs used.
In the end the winner was: kale and tarragon. Finding the tarragon note in the tea was the most fun, because I didn’t use much in the soup but the tea played it up!
One of the more novel tea tasting experiences I’ve had, highly recommend for anyone trying to ID the flavor notes in savory green teas :)
This was my second dragonwell of the day following Teavivre’s organic superfine version, aspiring here to advance my dragonwell appreciation. Both were subtle and had me searching for their nuances, probably due to my modest dragonwell experience. Adding to the description above, this one had a less astringent finish and more roasted flavor though still very vegetal.
Next time I’ll prep them using 2 tsp per cup.
Thanks to Angel at Teavivre for the spring green tasting flight :)
Flavors: Butter, Grass, Kale, Roasted, Vegetable Broth
April, 2014 harvest
This tea brews up a pleasant, smooth, buttered artichoke cup. The flavor depth is lighter than its fragrance. Mild astringent aftertaste.
Brewed it twice to see if adding more leaf would boost the flavor depth: it helped a bit but it is still a little more subtle than what I would prefer. Looking forward to comparing it to the premium sample that Teavivre sent me.
Flavors: Artichoke, Popcorn, Vegetal
I generally enjoy mate blends more than straight mate, but this one is good enough to drink on its own, the best I’ve had in that regard. It has rounder, almost malted notes. Thanks to Becky for the great trade :)
(I recommend this for a straight mate, which to me is a bit of a lower standard than recommending as a tea.)
Flavors: Autumn Leaf Pile, Baked Bread, Barnyard, Brown Toast, Hot hay, Malt, Roasted
Sometimes when first smelling or tasting a new tea it feels like something of an interaction: its scent or taste ‘greets’ you with something so pleasant that you are moved to respond with a self-surprised “hello!” So it happened to me this morning with this tea.
First the dry leaves’ ripe apricot scent drew me in, intrigued and hopeful that the flavor would bear out this promise; I was kind of excited. And then more so to find that when brewed that apricot flavor remained, although now more toward sweet stewed apricots. Whoop! And complemented by a true lychee flavor. There is also a slightly complex brothy savoriness to it which offers a good comfort factor.
I steeped it at the maximum time suggested, which is 6 minutes. I would recommend that for this tea because it became so nicely full-flavored without any edge. Likely as a result of this, the second steeping had little flavor.
Thank you, Angel, this was a wonderful sample.
BTW, I used the “What flavors and scents do you notice” dropdown for the first time with this tea, and looking through, have to say: “Roasted chicken” is a choice?!!! Come on, how funny is that.
Flavors: Apricot, Cut grass, Green Beans, Lychee, Smooth, Vegetable Broth
Smooth, a little ‘chewy’ with malt and rich spring earth plus a vague hint of sweetness. Pleasant overall flavor with sustained, mildly astringent finish. Noticing now that Tea at Sea recommends using more than a tsp of tea, will try that next time. Would be happy to be served this tea in a restaurant. Thanks to Tea at Sea for the sample!
For folks who enjoy jasmine that’s not so in-your-face as many jasmine teas. This is a pleasant jasmine with solid but soft notes of orchid-Juicy Fruit, as opposed to being a frank, perfumey one-note jasmine. It also has slight roasty undertones. Smooth but moderately astringent on the long finish. Good for a bagged tea.
Mmm, this is fun and tasty. Fun because the tea leaves tumble out in a surprising, unusual rocky shape teasing me to see how they’ll brew up. I love earthy surprises and this tea did not disappoint.
Pretty color, a lot of smooth sweet flavor without being in-your-face about it. Fairly sophisticated flavor profile, in fact. A little vegetal, a little roasty, and sweet. Trying to place the sweet note, which I am loving, almost but not quite grape, almost but not quite maple, another tease! Moderate lingering astringency on the finish. The second steep holds up well, making it even more worthwhile.
I’d recommend this as a tea to share with friends at a tea tasting. Thanks to Angel for the delightful sample!