1333 Tasting Notes
Tea Palace, I have such fond memories of their shop in Covent Garden. I am always reminded of them when I come face to face with one of their teas. To give people a quick low down – I visited London with my husband for our anniversary one year and it was a very nice day trip.
So this Mao Feng, it has some silver tips present though it’s mostly dark green and brown curly leaves with some sticks/stem present. It has a sweet, floral scent.
Once steeped this tea is sweet and thick with dry nut, grass and floral tones. Also is slightly bitter. It’s somewhat perfumed too which comes through stronger on my second bowl.
I like Mao Feng though it’s far from my favourite green tea. I always found it to be dry and perfumed, too much for my personal taste. This is easily drinkable and enjoyable but it will not be a tea that I will purchase. In terms of quality this met average expectations, the leaves post steep have brown/red discolouration with some holes.
Flavors: Drying, Flowers, Grass, Perfume
Going through my green tea samples and I found this one. I could go for a bit of flavour with my green tea on this dark and dreary Saturday afternoon.
The raw blend consists of dark green leaves that are (for the most part) small and broken with a few tiny pieces of yuzu fruit rind amongst them. Nothing the size of the picture though I understand this is only a sample, perhaps a larger package would be more similar. It has a sweet yet sour scent, more perfumed than citrus like.
Flavour is heavily perfumed and sour, so thickly that it coats the tongue and makes it dry. It doesn’t taste orange or citrus as much as it does perfumey, which matches the raw scent. I dislike perfumed teas like this. It’s drinkable though I’m finding it to be a let down. It’s green tea is bitter and completely lost amidst the heavy perfume, and the citrus is also bitter and somewhat submissive. There is some sweetness to it though it disappears quickly.
This blend was not for me, it was much too perfumed and bitter for my liking. Not only did it not taste like green tea but nor was it citrus like. Plus the dry bitty coating from the after taste feels rather disgusting on my tongue. A shame.
Side note – I re-steeped the tea to see if it’s strength was toned down any. The second steep was actually much preferable to the first, it was less perfumed and bitter though remained dry and still lacking flavour. Perhaps a slight waxy touch of citrus though nothing major.
I have some news:The paperwork was signed for my new house on Wednesday and I receive the keys on Friday 14th. I will be moving towards the end of the month ie in a few weeks, this will make my Steepster posts erratic and infrequent, though I hope that it should only be as such for a few weeks. It’s been several months in the process already (thanks to the vendors solicitor ignoring our questions and concerns) but at least the end is in near sight.
Now to the actual tea – These small Bi Luo Chun balls have very shiny silver tips with lots of hair and gloss. They have a thick grass, sweet pea and floral scent.
ps – While this is steeping I will mention my method. I’m using a new travel set I bought from AliExpress. The bowls are 50ml and the steeping pot is 100ml. It’s perfect to take to my parents house next time I dog sit for them.http://www.aliexpress.com/item/Free-shipping-Longquan-celadon-office-tea-cup-pot-Quik-cups-Kung-Fu-Tea-Tea-Travel-easy/1983323037.html
Once steeped the tea is cloudy yellow in colour with a thick yet sweet floral scent.
Flavour is sweet and grassy with floral and vegetal tones, all being smooth with a crisp finish. Like sweet pea flowers, peony, grass, seaweed, butter and green leaf cabbage all in one. It leaves a sweet floral smog like after taste. It carries it’s flavours well through further steeps, though it picks up a toasted like, dry flavour.
It’s full of flavour that is clean and smooth tasting, making this a beautiful Bi Luo Chun.
I dug out my expensive ceremonial set for today, my husband is at home all day (which is a rarity) and it would be nice to have a Pu Erh session. To drink Pu Erh I need to give it time and the love it deserves, if I can’t steep a Pu Erh over at least a 3 hour period it seems wasted.
Today’s Pu Erh is this Yang Pin from 2010. It’s only from a sample pack but I am looking forward to trying it.
The raw Pu Erh consists of dark green, brown, dark brown and gold leaf pieces. The brick contains broken and whole leaves though from a quick look I cannot note any discolouration. It has a musty yet sweet scent, with wood smoke and damp earth.
Steeped it has a subtle yet sweet almost herby scent.
Flavour is mellow, sweet and creamy with elements of damp wood, bitter earth and wood fog. It lingers in the after taste.
Further steeps reveal some sourness and an increase on the smoke and damp wood flavours. It’s not unpleasant but there is a roughness to it now, a contrast to it’s sweet and creamy beginnings.
This was a nice tea though it became harsh too quickly for my liking. I don’t think this would be one I would buy more of, though it’s going to be easy enough to finish off the 50g sample.
Flavors: Clay, Cream, Honey, Smoke, Wet Earth, Wood
Taken from the EUTTB return of round 2
The blends raw scent is of cinnamon bark, dry pumpkin and ginger.
1 bag, boiling water for 4 minutes.
Steeped scent is thickly and sweetly cinnamon stick with a touch of clove and ginger.
Flavour is super sweet (like 10 sugars sweet) with a dry cinnamon and clove taste. It’s sweetness is too sweet for me, compared to it’s spicy tones it’s refreshing, brings out the clove. So sweet cinnamon and clove…not quite Halloween but rather reminding me of Christmas. After half a cup it gets sweeter and becomes harder for me to drink. I love strong cinnamon teas but it’s the pure sugar sweetness I can’t handle.
For pictures please view my blog
Flavors: Cinnamon, Clove, Ginger, Sweet
The blends raw scent is of smoky wood and cocoa. Sweet though sour .
1.5 tsp of blend put into an empty tea sac with boiling water for 4 minutes.
Steeped scent is strongly vanilla and malty.
Flavour is medium strength with sweet and creamy vanilla tones, light malt and smoke tones and a minty after taste. Quite a lot going on though at a decent balance. The chocolate is not very noticeable though it may be part of the malt like flavour i can taste. Due to the vanilla and mint it reminds me of hard boiled sweets, kind of like candy cane.
For pictures and a comparative view against the black base and rooibos base please view my blog.
Flavors: Cocoa, Malt, Mint, Vanilla
The blends raw scent is of cocoa. Sweet though with a light herbalness.
1.5 tsp of blend put into an empty tea sac with boiling water for 4 minutes.
Steeped scent is strongly of rich cocoa. Sour and dry.
Flavour is dark, rich and smoky with dry cocoa, sweet vanilla and subtle mint tones. It tastes like mint chocolates. It would seem the base change from black to rooibos has made a grave change (har har).
For pictures and a comparative review between the black base and rooibos base please view my blog.
Flavors: Cocoa, Mint, Vanilla
I bought a whopping 125g of this to re-stock my cupboards, it was a tragedy to run out of Long Jing. This was a risk buy from AliExpress, I bought a teapot set from the same seller so thought it may as well come with some tea too.
This is my new tea set, which also how I will be drinking this Long Jing tonight.
The leaves are dark and medium green with a sweet yet dry floral scent and hints of butter. There are some stems and broken leaves present, not quite the quality I was expecting, at least so far.
In flavour this is mild in strength with butter, sweet grass and mixed flowers. It’s clean tasting despite it’s rough look, though it’s mildness is surprising. Also it’s dryness is not too bad. Further steeps become sweeter and it lingers in the mouth. Light mineral taste too, maybe fresh spinach.
It tasted better than I thought though next time I will try a stronger steep. I tend to like my Long Jing strong, though I’m happy I can drink it mildly if necessary. Will just have to experiment.
Flavors: Butter, Flowers, Spinach, Sweet, warm grass