586 Tasting Notes

50
drank Scottish Pekoe by HYLEYS
586 tasting notes

Hyley’s Scottish pekoe.

Review:

Ru Yao dragon teapot, gongfucha.

Dry leaf: spices, toasty.
https://www.instagram.com/p/BMZeXf5gXb4/

Wet leaf: spices, toasty, spicy.
https://www.instagram.com/p/BMZedmHAEQJ/

1x short rinse.

Light steep; I taste/smell; slight floral. Light -> musty, spicy, spices.
Medium -> mud, bitterness, autumn leaf pile.

Medium steep; I taste/smell: light floral. Medium -> musty, spicy, spices, mud, autumn leaf pile. Strong bitterness.
https://www.instagram.com/p/BMZebcwg5JD/

Heavy steep; I taste/smell: strong to overpowering bitterness. (I’m not going to bother with the rest).

All in all, I’m not too Sure where to stand on this tea. I rate a 50. Not recommended for gongfucha. Better off giving this tea to a friend.

Bonus photos:
1. https://www.instagram.com/p/BMZeSkRg8_u/
2. https://www.instagram.com/p/BMZeUq5gCGA/

Flavors: Autumn Leaf Pile, Bitter, Mud, Spices, Spicy, Toasty

Preparation
200 °F / 93 °C 10 g 6 OZ / 165 ML

Login or sign up to leave a comment.

Basics set cake 4 – old reliable. By white2tea.

Review:

Dry leaf: musty, sweet.
https://www.instagram.com/p/BMXANh8AYxX/

Wet leaf: musty, earthy, fermentation, old books, autumn leaf pile.
https://www.instagram.com/p/BMXASdZg6iC/

1x short rinse.

Light steep; I taste/smell: slight
-> camphor, cream. light -> earth, fermentation, autumn leaf pile.
https://www.instagram.com/p/BMXAP4OAoYg/

Medium steep; I taste/smell: slight
-> mushrooms?, cream. medium -> earth, fermentation, autumn leaf pile, camphor.

Heavy steep; I taste/smell: slight
-> earth, fermentation, cream. (A tad plain).

All in all a decent tea, a tad plain but still yummy! Decent cha qi. I rate a 75.

bonus photo: https://www.instagram.com/p/BMXALbXg8Cn/

Preparation
200 °F / 93 °C 6 tsp 8 OZ / 250 ML

Login or sign up to leave a comment.

5 year aged hard compressed da hong pao oolong tea AKA: Wuyi Rock Tea Compressed Da Hong Pao Wu Long Big Red Robe Oolong Tea Cake T048

Review:

Ru Yao dragon teapot gongfucha.

Dry leaf: roasted, chocolate.
https://www.instagram.com/p/BLyj_SCDwyl/

Wet leaf: chocolate, peanuts, roasted.
https://www.instagram.com/p/BLykGL4DIK9/

1x long rinse.

Light steep; I taste/smell: light -> chocolate, roasted peanuts, spices.

Medium steep: Exactly the same as above but a teeny bit stronger
https://www.instagram.com/p/BMKJf6tgFKg/

Heavy steep; I taste/smell: light sourness (pleasant)
medium -> spices, roasted peanuts. Strong chocolate

All in all an amazing tea! The best da hong pao I’ve ever had! Awesome aromas and tastes! Lovely cha qi too! Thus, I rate a 100!

Preparation
200 °F / 93 °C 10 g 6 OZ / 165 ML

Login or sign up to leave a comment.

80
drank Pu-erh by Harney & Sons
586 tasting notes

Puerh, by harney & sons.

Review:

Yixing engraved dragon teapot gongfucha.

Dry leaf: musty, earthy
https://www.instagram.com/p/BMH29qMAS0b/

Wet leaf: earth/fermentation. Autumn leaf pile
https://www.instagram.com/p/BMH3FAIA8oI/

1x short rinse.

Light steep; I taste/smell: light -> earth/fermentation, metallic (unknown), camphor, mushrooms, autumn leaf pile, spices, cream.
https://www.instagram.com/p/BMH3CEggaH4/

Medium steep; I taste/smell: medium earth. Strong -> fermentation, metallic (copper), spices, autumn leaf pile, cream. (Note: a tad unpleasant.)

Heavy steep; I taste/smell: strong fermentation. Medium -> earth, cream, metallic (copper), spices, camphor. Strong autumn leaf pile. (Note: a tad more unpleasant. )

All in all a great tea. Nice tastes/aromas, and cha qi. I prefer light steeps for this tea: For this reason I rate a 80.

Bonus photo: https://www.instagram.com/p/BMH27bDAMrP/

Flavors: Autumn Leaf Pile, Camphor, Cream, Earth, Metallic, Mushrooms, Musty, Spices

Preparation
200 °F / 93 °C 12 g 8 OZ / 250 ML

Login or sign up to leave a comment.

2

Chinese premium organic spike kuding ku ding bitter large leaf herbal green tea by goartea. Review.

This is the worst tasting tea I have ever tried. Extremely bitter! Bleh! Nasty! Unless you love bitter teas I suggest you stay away from this tea!

I must not waste. So I will give to a friend. I do have to give it credit for smelling like yummy pepperonies when dry so I rate a 2.

I hate this tea! This is the first time I’ve ever hated a tea :(

mrmopar

Kuding is more a medicinal item than a tea. Kuding is called “Bitter Needle” and is made from the evergreen family. You are spot on this stuff is reeeaallly bitter.

Kirkoneill1988

@mrmopar. i found out i used too much, (5-7 spikes). when i tried with just one spike, 30s, it was still really bitter and not enjoyable :(

mrmopar

Yah this stuff is STRONG!

Login or sign up to leave a comment.

99

271 – golden oolong by Ito en. Review.

Ru Yao dragon teapot, gongfucha.

Dry leaf: fruity, floral.
https://www.instagram.com/p/BL3to3Pg-YC/

Wet leaf: fruity, floral, peachy, green grapes.
https://www.instagram.com/p/BL3v07NgL7T/

1x short rinse

Light steep: I taste/smell; light
-> cream, peaches, apricots, floral, smoke, green grapes.
https://www.instagram.com/p/BL3urhJgV2S/

Medium steep: I taste/smell; the same as light steep. (Weird)

Heavy steep: I taste/smell; strong smoke.
strong to almost overpowering -> bitterness, green grapes, peaches, apricots, floral, cream. Very strong mouth drying effect.

All in all, a wonderful tea! Nice aroma, tastes, and cha qi. However the dry mouth effect is creepy. I rate a 99.

http://www.itoen.com/loose-leaf/oolong/golden-oolong#.WAu2t_krKM8

Flavors: Apricot, Bitter, Cream, Floral, Grapes, Peach, Smoke

Preparation
200 °F / 93 °C 15 g 165 OZ / 4879 ML

Login or sign up to leave a comment.

Rolled puerh ball (sheng) by misty peaks review.

Ru Yao dragon teapot gongfucha.

Dry leaf: musty, sweet.
https://www.instagram.com/p/BL1Rnj7AN1j/

Wet leaf: sweet.
https://www.instagram.com/p/BL1T5YHg7DR/

1x long rinse.

Light steep: I taste/smell; slight smoke. light -> honey, spices
https://www.instagram.com/p/BL1T1VDAIrH/

Medium steep: I taste/smell; slight smoke. Light to medium -> honey/spices.

Heavy steep: I taste/smell: medium smoke. Strong -> honey, spices and fruity (peaches).

All in all, a wonderful mellow tea! I think the previous tea may have marred the tastes even though I washed it out well. ( I could be wrong: maybe it’s the fruity I taste). Time to get a yixing teapot for sheng.

I cannot rate for this reason. Will revisit in the future.

http://mistypeakteas.com/product/rolled-puer/

Preparation
200 °F / 93 °C 7 g 6 OZ / 165 ML

Login or sign up to leave a comment.

100

2011 Serve the people brick by puerh junky. Review.

One for display, one for drinking

Engraved dragon yixing teapot gongfucha.

Dry leaf: musty, earthy.
https://www.instagram.com/p/BLgnZJnBAtm/

Wet leaf: earth, fermentation, musty, autumn leaf pile.
https://www.instagram.com/p/BLgnWZ0hZPd/

1x medium steep

Light steep: I taste/smell; light
-> fermentation, camphor medium -> earth, autumn leaf pile, old books, mud.
(Note: forgot to get a photo of this. It was quite dark though)

Medium steep: I taste/smell; light
-> fermentation. medium -> earth, autumn leaf pile, old books, mud, camphor. (Weird)

Heavy steep: I taste/smell; light fermentation. medium camphor. Medium to strong -> earth, autumn leaf pile, old books, mud.

All in all an amazing tea! Lovely tastes, aromas, and cha qi. i rate a 100

I love the wrapper design!: https://www.instagram.com/p/BLYlHmljLn0/

interesting info about the tea: “Whereas the big-time puerh tea factories invest in spectacular packaging, a few outliers have preserved the ole PRC tradition of aesthetic mayhem. 2010 Serve the People brick is one such production. Overall, the taste is more full-bodied than most ripes. It is distinctive too, with notes of chocolate and dried fruit. However, there is a hint of sourness most evident in the first few infusions and in the aftertaste. Beware! It is also not uncommon to find a stray hair or two as an added bonus. Hey, what did Mao say anyway? “Revolution isn’t a dinner party.” This version of revolution’s two most outstanding traits are the long lasting huigan, which is full of dark chocolate and camphor. The mouth zings a bit. First and lasting impressions are of cherry liqueur chocolates. Rich and satisfying stimulates the appetite. Should be best with bacon and eggs or roasted lamb and potatoes.”

Flavors: Autumn Leaf Pile, Camphor, Earth, Mud, Musty

Preparation
195 °F / 90 °C 12 g 8 OZ / 250 ML

Login or sign up to leave a comment.

99

2011 bulang green brick xinghai tea co. By puerh junky. Review.

Ru Yao dragon teapot gongfucha

Dry leaf: musty, spices, honey.
https://www.instagram.com/p/BLWZw7AjIWj/

Wet leaf: same but intensified.
Smokey when wet.
https://www.instagram.com/p/BLWZuA7jdBv/

1x medium rinse.

Light steep: I taste/smell; light—-> honey, spices, fruit (peaches), metallic (iron). Medium smoke.
https://www.instagram.com/p/BLWZ3ZyDBXu/

Medium steep: I taste/smell; light—-> fruit (peaches), metallic (iron). Medium honey. Strong—> spices, smoke.

Heavy steep: I taste/smell: light
-> honey, spices. Overpowering smoke! (Note this steep was quite unpleasant!)

All in all a wonderful tea. I rate a 99 due to the last steep being a nasty one. I do recommend this to those who want to experiment! :D Nice cha qi though.

The warning rings true:

“Bulang junkies beware! Lapsang suchong fans forewarned.”

additional info:

“’11 Bulang Green Brick is a smoky monstrosity, thick long-lasting, and sweet with a thick mouth-feel. This is must for a fan of lapsang suchong and husky Bulangs. The brick is densely formed, flakes off with a bit of umph. There is little transformation, but the smoke is so strong that it effectively balances any immature tastes that might exist. Hoorah!”

Flavors: Fruity, Honey, Metallic, Smoke, Spices

Preparation
200 °F / 93 °C 12 g 6 OZ / 165 ML

Login or sign up to leave a comment.

99
2011 Wafting Banzhang By puerh junky. Review

Engraved dragon yixing teapot gongfucha.

Dry leaf : plain smelling
https://www.instagram.com/p/BLUTTDijG7B/

Wet leaf: earthy, autumn leaf pile
https://www.instagram.com/p/BLUTf9jjweY/

1x long rinse.

Light steep: I taste/smell; slight
-> old books, camphor, autumn leaf pile, mushrooms. Light -> cream, earth, smoke, fermentation funk.
https://www.instagram.com/p/BLUTbeajRnI/

Medium steep: I taste/smell; light
-> earth, fermentation funk, cream, old books, mushrooms, camphor, autumn leaf pile. Medium smoke.

Heavy steep: I taste/smell; light
-> earth, fermentation funk, cream, old books, mushrooms, camphor, autumn leaf pile. Medium smoke

All in all an amazing tea! I rate a 99, only because it did not have as much smoke as I thought it would.

Lovely cha qi and aromas and taste.

bonus photo: https://www.instagram.com/p/BLUTX7iD80r/

Flavors: Autumn Leaf Pile, Camphor, Cream, Earth, Mushrooms, Smoke

Preparation
205 °F / 96 °C 10 g 8 OZ / 250 ML
AllanK

Looked this up. You know it’s not actually Banzhang Material, right?

Kirkoneill1988

Does not matter to me ;) lovely tea

Login or sign up to leave a comment.

Profile

Location

Canada

Website

https://www.facebook.com/kirk...

Following These People

Moderator Tools

Mark as Spammer