54 Tasting Notes
…second time that I rate this blend.
It truly comes to life when brewed in a Yixing clay tea pot and gets treated like a Chinese would treat its tea…
I was rather disappointed when I drank it the very first time.But that was when I touched it with the hands of a European. Big mistake here…
So, as ‘Whittard of Chelsea’ is claiming to use a blend of Chinese teas, I started to re-think those nasty,little leafs. And it paid off…very interesting flavors are pushing through.
The Oolong on the left, Jasmin on the right and those rose pedal notes…well,slightly shy…trying to catch up with everything somewhere in the back.
This Afternoon blend is on the British market since almost 70 years by now…today I found out why!
A good Chinese green tea. No magnificent qualities that would be worth writing about…
It reminds me of Japanese Bancha, as it can be drunk to anything at anytime.
It is a tea that is quite awakening. I have a feeling that it will turn quickly bitter if one goes to high with the water temperature.
I am using it, portioned in a tea bag, in the office…I don’t waist time on it at home.
…smell and flavor are both impressive. It does not have much grassy flavors. It tastes deeper. More profound and rich then just grass. Seaweed comes close to what it tastes like…but in a very pleasant way.
Very awakening. Very refreshing. Would be my second choice, right after Sencha, for a morning green tea.
Got this tea from my wife…after she left it sit in her office draw for TWO months. She got it from collegues that are actually coming from Anhui but did not pay much attention to it…and obviously forgot about the tea-addicted husband sitting at home…drinking crap.
One of the best teas coming from Taiwan. It definetely keeps up with its reputation.
Each cup a real joy.
This particular edition that I have rated here is ONLY to buy at the tea plantation itself.
Therefore this tea is mainly drunk by passionate Taiwanese connoisseurs that put up with a day trip into the countyside just to get those leafs home. It does not mean that this tea is particularly expensive or exclusive. It is just that the farm has kept its humbleness and is happy with the amount that gets produced per season.
I got it as a present from a Taiwanese couple and was simply blown away from its freshness. This Oolong is as intenese as a fresh Oolong can get. Color, fragrant, taste and aftermath on one’s taste palate is incredible.
My first yellow tea. Definitely one of the mildest teas that I ever had. Quite shallow actually. One has to be very generous with the portioning to get some flavors out of it. Water has to be quite hot. No bitterness will appear. Only a hint of grassy notes there…leaves one quite unimpressed.
Goes well with thinly sliced ginseng roots.
Strange taste…almost artificial. The cocoa tastes almost like leather…milk&honey don’t do much good either. And what are those oily spots that swim on top of my brew?Actually I start to feel kind of nauseous.
Oh God…and still a whole bag to go.
Intesting tea…tastes like a christmas stollen. The Ceylon comes across a bit rough for my taste but overall a pleasant tea to drink. I got it as a gift. Only by looking at the fancy tin I know I’de probably would have found it a bit to expensive. I am not a big fan of those flavored teas that are coming from France. They got rather popular during the last couple of years…especially in Asia. Japanese love to buy it as a present for others…cool tin and flavorwise something totally different to which they are used to.
…that’s a tricky one as it is quite a challenge to get it right. I went to a tea shop in Zuhai, China and was asking for a white tea. The shop owner pre-paired his tasting utensils and gave me the first brew to drink. Well, that was quite something. The color of the tea was a very pale yellow. Not much fragrance…mmmh, first sip. Bitter, almost unpleasant and rough. Second sip…unpleasant on the tongue but then it hit me…the aftertaste is from a intense sweetness that one gets from a ginseng Oolong. This sweetness gives plenty of warmth to the throat and left me with astonishment as I did not expect that.
As more brews were done with this single tasting portion as stronger the sweetness got.
I bought 500g…went home and failed big time. I only produced bitterness.
I took me a couple of trials until I got it right. Never on the first infusion though. This particular aftertaste that one wants to achieve only develops during the 3rd and fourth steeping…very hot water, long infusion (longer then the big master in China did it). Worth to try if one gets his hands on it.
…bought that tea in the famous food halls of Harrods during a short trip to London.
Actually my wife picked it. Well, I was quite sceptical in the beginning. I could not help but to keep thinking of the old “Queen Mother”…seeing her in one of her pink dresses. A grandma-tea. Anyways, let’s keep it professional, shall we?
The dried leafs do look very appealing and those big, colorful rose pedals in the blend look good. Although I assume that additional to the use of rose pedals some rose oil was applied.
Still…the smell is vague. Not very strong. But as soon the tea gets in touch with water its flavors start to play with one’s mind. The rose scent is of such profoundness that it feels almost like standing in the middle of the Chelsea Flower Show on a bright and very English summer day. The idea occurs that the brew not necessarily has to be drunk to get pleasure out of it. Why not just let the tea cup stand on the table and fill the room with its scent? I made it a habit to let teas cool down a bit before I take my first sip, especially if I am ‘working’ my blacks. Reasons therefore are plenty and to my big amusement all listed and agreed upon by fellow-steepsters. Well, anyways…first sip. Second sip…magical. The rose flavor is there. But in a very fragile kind of way. One has to stay focused here as the rose is fading quickly from the tongue. The Ceylon dominates at first. But in a very smooth and sort of ‘royal’ way. Actually the whole tea experience on the taste palate could be rounded up with the word ‘royal’…not to hasty, very discret, lots of dignity. The flavors are not strong. Not rough. Impressively smooth and pleasant. The Chinese teas that were used for this blend, no doubt, are for catching and balancing the aftertaste…
A friend brought it from her trip to London…my first Earl that I have ever tasted. If I remember properly than I added milk the first couple of times…silly me.
Winter 1992…Bergamot, something that I never smelled before, spread its wings and took me for a ride.
I remember those shiny, moist looking leafs sleeping in the tin.
I always saved that one for breakfast on the weekends…
I should soon buy another tin of this, in particular as my wife is a big Earl-fan.