847 Tasting Notes
Thank you Cavocorax for this sample.
I know I commented earlier expressing my need for ‘black tea’ but now I have a need for mint tea and this was the first one I could find. Also one of my most recently received samples.
The raw blend does have a refreshing minty smell but very mildly, but so is the sweet jasmine so it seems a fair balance.
Once steeped this tea is light yellow and has a gentle floral aroma.
Flavour is gentle and a little sweet with both ultra subtle hints of jasmine and mint. It’s very refreshing and much lighter than I expected but I think that works well in it’s favour. Also a little creamy and smooth.
All in all I think this is a success, a great palate cleanser and I bet it would make for an interesting iced tea. Thanks for sharing this with me Cavocorax :)
Thank you Dag Wedin for this sample.
It’s my husbands last night at home before leaving me to attend Download Festival 2013 (music festival) for 5 nights with two of his brothers. That leaves me at home by my lonesome with plenty of tea to keep me company.
And speaking of tea…
This tea is a mixture of thin dark brown leaves with some finely chopped and others a few mm long with a few finely chopped green leaves mixed in. The green leaves show some discolouration with brown spots and a few twigs are noticeable. They have a subtle floral scent that is light and very dry.
Using my Gongfu teapot over three steeps using 7g of raw leaves.
First Steep – One Minute – Colour is golden with a sweet and crisp dry floral aroma. Flavour is light sweet and dry with hints of flowers (peony especially), sweet pea, wood and perfumey.
Second Steep – Two Minutes – Amber in colour now. A little astringent and thicker peony flavour. Also much dryer and perhaps a little musky. Very dry in the after taste.
Third Steep – Three Minutes – Very mild now, enough to resemble a white tea or Oolong but still very much strongly Peony.
Overall it’s a very strong, floral Darjeeling that tastes more green than black. I’m happy to say I finally got to try this but I don’t know if it would be one that I would order.
One of my purchased teas from momo and one that I am looking forward to trying. My current tea cravings are for anything strong and dark and this has been saved for such an occasion.
The oolong balls are dark brown/black with a few balls having stemmed tips. They are very tightly rolled and are mostly only a few mm in diameter. They have a thick burnt wood aroma with a hint of fermented fruit and chestnut.
Brewing 7g with my Gongfu teapot for three steeps.
First Steep – One Minute – Tea is yellow in colour with a rich, fire roasted and chestnut aroma. In a sense it reminds me of roasting chestnuts on an open fire that I have done once before many years ago, the smell is very similar.
Taste is not as robust as the scent. It offers roasted, nutty, floral, buttery and sweet notes in one smooth and refreshing hue.
Steep Two – Two Minutes – A little deeper in strength but still at the perfect lightness to remain refreshing. It’s less like chestnut now but there is a touch still there in the after taste. Also going to mention that it’s not too dry either as some roasted Oolongs can be.
Steep Three – Three Minutes – The balls have completely opened up to reveal dark green, long and very curly/crinkly leaves that have no discolouration or breakages. In other words the leaves are in tip top condition and quality.
In flavour all that remains is a subtle roasted, smoky and floral soup that cleanses my mouth with the perfect goodbye parting as it greets my lips. The perfect end to the perfect oolong (for my mood).
I have tried tea from The Mountain Tea Co before and in both cases I have been impressed with the quality and essence of their teas. This is something I’m happy I purchased and my husband also agreed, takes a special tea for him to like it so.
Thank you Dag Wedin for this sample.
Dian Hong will always be one of my favourite teas and it’s hands down the tea that I have the most of in stock in various forms.
I also know I have been a little quiet this weekend but truth be told I have been feeling a little under the weather and a lot of my depression has re-surfaced but I hope to be more active. Perhaps the next day or two will lighten my emotions and get me back on form.
This tea has some wonderful, long and super golden leaves that feel a little hairy and very soft. The beautiful golden leaves have a sweet malted and gentle floral scent that’s very fresh and darkly fruited.
Brewing this in my Gongfu teapot – roughly 6g of loose tea and for three steeps.
Steep One – 1 minute – Tea is golden brown in colour with a thick and sweet malted aroma with a hint of dried prune.
Flavour is smooth, silken and sweet with elements of malt, fruit, flowers and honey. Very refreshing and it leaves a delicious fermented fruit after taste.
Steep Two – Two Minutes – This time it’s a little more earthern and wooden than it is fruity or sweet. A little astringent but soft enough to still be on the smooth side.
Steep Three – Three Minutes – Light golden brown in colour now. Very subtle and still with hints of malt and wood.
Overall this is a very tasty Dian Hong that is on the gentle side as far as strength is concerned. A definite recommendation to those interested in this one. :)
The only thing I would change would be to increase the steeping leaves to roughly 7g to improve the strength. This is purely down to personal taste.
This is one of my favourite pu erhs to date. I have never had a ripe pu erh that is smooth and delicate. Don’t get me wrong it has a lot of flavour and it’s very deep and rich but it’s also refreshing and honeyed beautifully.
I need to order some more :) Check my previous steeping notes for a detailed review.
Trying my best to have a lazy day as I’m just not feeling tip top today. While packing some tea swaps today I got the craving for some puerh and chose one on my shelf at random. Dragon Tea House have a wide range of pu erh and I make it my mission to try them all.
This puerh cake is dark brown and golden brown in colour with a sweet earthy and floral scent.
Steeping with the following times in my Gongfu Teapot -
5 steeps:30s,1m,2m,3m,4m 100ºC/212ºF
Steep one – 30 seconds – Colour is yellow/green with a thick earthen clay aroma. Flavour is subtle and floral with a hint of sweetness and dryness. Also a little muddy and wooden.
Steep two – 1 minute – Sweeter in flavour and more floral. Also more honeyed and wooden. Lost some of it’s earthy clay taste and is smoothing out very nicely.
Steep three – 2 minutes – Even less earthy and more floral, almost perfumey and musky. Also sort of ricey and gluttonous but mildly.
Steep four – 3 minutes – Light red/brown now in colour. Quite astringent and musky with a dry, floral after taste. Still has some wooden sweetness but not as much in comparison to the first few steeps.
Steep five – 4 minutes – Smoother than the previous steep and once again very mellow overall. All that is really left is a wooden musk and sweet floral hue that become dry in the after taste.
Overall this tea is very pleasant and is suitable for multiple steeps without becoming too harsh and bitter. It’s a very musky puerh but I think it has real charm. Not one of my favourites but definitely something I would be happy to share with friends and family. Plus I have a warm glow after drinking this tea and a bit of a buzz :)
It’s still way too hot today for me so it’s definitely time to bring out the fruit teas and go crazy.
In raw form this tea has large, whole blueberries and it smells so juicy and delicious. Just like blueberry jelly sweets. :)
Once steeped the tea is dark red/purple in colour with a sweet and juicy blueberry aroma.
Flavour is spicy and fruity but no so much blueberry as it’s scent suggested. There is little sweetness which again is not as much as in the scent. Still putting those aside it’s light and quite juicy and refreshing. For being blueberry there is little to no tartness which is surprising. Overall I think this is a pleasant light fruit tea, more blueberry mist than blueberry bliss but never mind.
Thank you Lala for this tea. It’s another unbelievably hot day and after making 8 new pendants I have decided to call it a day. The problem with making wire necklaces is the smell your fingers have after a couple of hours of working with various metals. :( Copper is particularly bad.
A quick scrub of my hands while I prepare this tea. A quick note of the tea bag, it smells herbal and sweet but not lemon per say. Citrus/fruit yes but lemon no.
Once steeped it smells lemony and very sweet, like a lemon flavour and scented hard boiled sweet.
Flavour is not as thick as I was expecting which is a nice surprise. As well as the lemon I’m sure there is a hint of orange in there too and it’s more sweet than sour. It tastes a little artificial but overall I don’#t think it’s bad at all. Will try this iced soon.
I was lucky enough to find this and two other Le Palais Des Thes on eBay UK. All three brand new and 100g packs and I couldn’t be happier with the find. :)
I plan on making wire wrapped gemstones today and watching films so I might as well start my day off with a black tea. As I was about to boil the kettle my new teas arrived and there is no time like the present so Saint James will be the first one I will try.
In raw form this tea is thinly rolled, curly and for the most part finely chopped into 1-2cm long pieces. The leaves are dark brown with a few flashes of burgandy wood coloured leaves mixed amongst them. It has a strong wooden, musky yet floral scent.
The tea is dark brown/black in colour once steeped and has a rich, malted aroma.
The tea has characteristics of malt, wood, flowers, cocoa and musk. It’s a little strange…it tastes like a normal black tea and then it changes to become thickly floral and cocoa like….I’m not so sure of what I make of it. I will have to have another pot of this and re-evaluate. I could just be having an off day with black teas.