1275 Tasting Notes

94

I’ve been craving Pu Erh for at least a week but have been busy clearing other teas from my stash. Today got to the point that I cannot wait any longer and I must have some Pu Erh.

This is a re-visited steep. In other words I have re-viewed this tea before.

The tea cake is made of large leaves that are a blend of beautiful Autumn colours such as: red, brown, green and gold. These have a high gloss shine/reflection.
Whilst raw it has a sweet and earthy smog like scent, wooden yet smoky and light.

Steeping in my 200ml Yixing Gongfu teapot.

First Steep – 30 seconds
Colour is light yellow with a sweet, smoky yet creamy damp earth scent.
Flavour is light with wood and earth tones that are sweet yet smoky, somewhat matching it’s raw scent. The sweet fog lingers into the after taste.

Second Steep – 30 seconds
Note – At this point the cake is almost fully separated.
Colour is now golden yellow and the scent has matured to newly present toasted hay and an increased dampness, almost musky. As well as the aforementioned sweet and smoky fog.
Flavour is thicker though beautifully sweet and the fog drifts around my mouth, coating everything in it’s path with it’s beauty. Also getting creamy notes which lighten the damp earth and wood. The overall after taste once the fog diminishes is very musky. It’s smoothness is very note worthy.

Steep 3 – 30 seconds
The fog is more defined in the steep, though still sweet yet smoky it is thicker and somewhat musty. I would say the musty quality has overtaken some of the wood and dampness. It feels so rich in my mouth, thick and creamy and completely coating my lips, tongue, cheeks and teeth. Believe we when I say this is a good thing!

This was very delicious, more so than I expected and so much so that I am sad to have only had a sample of it. This was a beautiful Sheng, one of the best I have had the pleasure of tasting. Though I stopped writing at steep 3 I will continue to steep this all afternoon.

The quality was great and the colours of the leaves were equally as nice to look at as they were to taste. Just as pleasing as the first time I tried this.

Flavors: Creamy, Hay, Musty, Smoke, Sweet, Toasted, Wet Earth, Wet wood

Preparation
195 °F / 90 °C 5 tsp 7 OZ / 200 ML
looseTman

Excellent description – YUM!

KittyLovesTea

Thank you. I’m still sipping this 3 hours on from the review! It’s still smooth and full of flavour. :)

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78

A Gong Fu favourite that I am steeping Western style for a change. Not sure if that is pure insanity, but right now I feel like a large pot of tea to use with my pot warmer.

The raw leaves are: long and flat with light twists and stems present, dark brown/red brown in colour and bares a toasted hay and floral scent.

Once steeped the tea liquor is burnt orange, it has a toasted hay, floral and malt scent, somewhat matching it’s raw form.

Strength is medium. I can taste toasted flowers and earth, sweet malt, wood and a subtle hint of smoke. It is rather mellow and smooth, with each flavour blending in well together to create a toasted and earthy mist in my mouth that lingers.

As it cools it becomes a little sour though remains consistent in flavour and strength. Also slightly dry now in the after taste.

Overall: It’s very pleasant, reminds me a little of Oriental Beauty Oolong but more mild. The flavours were pure and quality of the leaves were nice. However, my taste of darker Oolongs such as this one comes from comparison and this will unfortunately not be memorable. I’m also aware it could be down to the steeping, as it did mention to fare well from Gongfu Steeps.

Flavors: Flowers, Hay, Malt, Smoke, Toasted, Wood

Preparation
195 °F / 90 °C 3 min, 0 sec 7 g 30 OZ / 900 ML

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72

I believe this was leftover from the EU TTB round 2 return. It’s been in the bottom of a tea drawer for a while due to an almost repulsion towards Darjeeling tea. I can’t explain why, I get put off some teas from time to time for no known reason.

The raw leaves are an earthy blend of brown, green and red/brown colours which also includes a few silver tips.
Scent is mild and floral with light wood notes.

Once steeped the tea is golden orange in colour with a toasted hay and floral scent.

Flavour is mild/medium in strength with some astringency. Toasted hay and flowers with nuts, musk and dry perfume. Much darker than I expected for a First Flush. I mentioned it being astringent, I think it’s down to the perfume flavour as it’s also sour as well as increasingly dry.

As it cools the musk flavour grows with added smoke and damp earth tones.

It’s a nice Darjeeling though nothing special and not as floral as I tend to like my Darjeeling.

Preparation
200 °F / 93 °C 3 min, 30 sec 7 g 30 OZ / 900 ML

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88

Thank you Angel for this sample.

In raw form the leaves are dark brown/red, curly and smell of malt, wood and treacle.

Flavour reveals fruity raisin and date with sweet wood, brown sugar and malt tones. Rather light in strength with no astringency though slightly sour at times. Clean tasting and fresh throughout. Some dryness in the after taste.

Overall: A delicious Dian Hong with clean tasting and pure characteristics. Soft and sweet which balances nicely with the dark and rather rich malt and wood flavours. Personally, I prefer it creamier but this made a very nice drink this morning and it went down a treat. I would consider buying some of this to alternate with my golden tips.

Flavors: Brown Sugar, Dates, Malt, Raisins, Wood

Preparation
195 °F / 90 °C 4 min, 0 sec 7 g 29 OZ / 850 ML

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81

Saturday Sipdown
(Quick note – I’m Western brewing this for a change as I like my Kukicha strong)

In appearance the stems are a blend of green and yellow with a high gloss/shiny reflection.
In scent I can detect sweet grass, honeysuckle, perfume and fresh hay.

Once steeped the tea is cloudy yellow in colour with a sweet yet savoury grass and sweetpea scent. Somewhat similar to it’s raw scent.

Flavour is medium in strength with buttery grass and hay tones. Soft umami that lingers in the after taste, reminds me of asparagus and broccoli. Also some dryness.

As it cools the grass tones become stronger and the umami adds some astringency.

Overall: It’s a nice Kukicha that offers a lot of crisp flavours and nice balanced umami. A little soft for my liking and not as strong as I usually prefer, though very nice all the same.

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Flavors: Asparagus, Broccoli, Hay, Honeysuckle, Perfume, Sweet, warm grass

Preparation
180 °F / 82 °C 2 min, 30 sec 10 g 34 OZ / 1000 ML

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77

Saturday Sipdown

The raw leaf is green, thin, long and crisp with yellow and brown discolouration. Some pieces are highly glossy and reflective. They have a floral, grassy and somewhat dry perfumed scent.

Once steeped the tea is yellow orange in colour and has a sweet grass, pea and perfumed scent.

Flavour is astringent, floral, sweet, grassy, buttery and dry with a perfume after taste. It’s sweeter than expected actually, which makes it rather pleasant. Dryness and perfume quality is minimal.

As it cools it becomes lightly nutty and the floral tones become stronger.

Overall: It’s a nice Dragonwell, nicer than I was expecting actually. It still isn’t perfect though, the sweetness would be nice in small doses but I couldn’t drink too much of this one. I may consider buying this one in the future.

Preparation
180 °F / 82 °C 2 min, 45 sec 5 g 20 OZ / 600 ML

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88

Thank you Angel for this sample.

In appearance the leaves are: dark brown, thin and curly with some golden tips present. Also has stick/stem pieces. It has a sweet wood and malt scent with a touch of cocoa and smoke.

Once steeped the colour is golden red/brown and bares a rich but sweet malt scent with sour cocoa and fresh wood.

Flavour is medium in strength with sweet malt tones that lighten to reveal fig and prune notes. The fruit lingers in the after taste with some wood and dryness. As it cools it becomes slightly more sour and smoky.

Overall: Other than some sourness it is rather smooth and lightly creamy which makes the delicious malt and fruit flavours linger. Strength remained consistent and pleasing.

Flavors: Cocoa, Fig, Malt, Smoke, Sweet, Wood

Preparation
195 °F / 90 °C 3 min, 30 sec 7 g 20 OZ / 600 ML

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74

Some quick notes on this one while I listen to music tonight, currently have Nirvana – Bleach playing.

Scent is toasted and floral though subtle.
Flavour is toasted with hay, flower and sweet wood tones. Some astringency with a sour quality. Tastes like an Oolong rather than a green tea, or at least that’s what I found. Like a toastier version of a Cloud Mist green.

Another cup brings out the savoury flavours, resembling a blend of baked broccoli and asparagus. Also the sweetness seems to have increased somewhat.

These meant to be quick notes but I got carried away with the music, moved on to Avenged SevenFold – Beast And The Harlot now. It was a nice green with Oolong qualities that had enough flavour and character to be pleasing, though I don’t think I could drink it all the time. Husband was surprised this was a green tea too.

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100

I bought a jar of this for my birthday which is in a few weeks time but I also received another jar of this tea from my fukubukuro bag from Yunomi. So I figured I may as well try it now and have the other jar on my birthday as planned.

Colour is bright green and foams wonderfully.

Flavour is smooth and very creamy, lightly grassy and sweet. Very light in strength, incredibly easy to drink and wonderful sweet grass tones in the after taste. The last sip had light umami tones.

The powder blends well with the water and it makes each sip consistent in flavour and texture.

I think this is the smoothest Matcha I have tried, it’s taste and colour is stunning. No chemical flavours or astringency at all. Will have to do a detailed write up of this with pictures I think at some point.

Red Fennekin

Sounds divine! :D

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72

In appearance the leaves are: long and thin, with a variety of brown, red brown, green colours and silver tips.

They have a dry yet light floral scent with elements of wood, leather and malt.

Once steeped this tea is Baltic amber in colour and has a light, wooden scent.

Flavour is light to medium in strength with some sour astringency. Tasting damp wood shavings, light musk and rich malt with a smoky finish.

As it cools it becomes more astringent and tobacco like.

Overall: It’s a ‘rough’ tasting Darjeeling with astringency and lots of sourness. I’ve had Arya Ruby Darjeeling a few times before and knew what it lived up to what I remember. It’s the sort of Darjeeling that would be good for every day use but not for those special occasions. Quality was good but I wouldn’t say it was amazing, and it certainly is not to my taste.

Preparation
Boiling 4 min, 0 sec 10 g 34 OZ / 1000 ML
Eleonora ❄❆❅

Yes, it’s pretty much how I felt about it too. I sampled the first flush though. “rough” is the word.

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Bio

I’m 27 years old from Leicester, England named Kayleigh. I have a wonderful husband called Richard whom I am very lucky to have in my life.

I started off many years ago drinking herbal and fruit teas which over time peaked my interest in trying new types. Eventually I began to import and sample many different teas and cultures which I still do today. My life goal is to try as many teas and ways of having tea as possible.

Tea wise my cravings change constantly from pu erh one month to jasmine green to the next and so on.

I adore cats and have four of my own called Honey, Cassie, Mr Soots and Ivory.

I also have two fish tanks which thankfully my cats have no interest in. They house an array of tropical fish and shrimp.

I am a proud vegetarian and have been for the majority of my life. When I say vegetarian I mean just that as well, no fish or seafood, no chicken now and again, no animal products such as gelatine and cochineal.

I also enjoy watching Japanese Anime and horror films.

I am always up for tea swaps so if you see anything in my virtual cupboard then please contact me.

A short list to help swapping with me easier though honestly I am not fussy and am willing to try anything. Plus the notes below are usually, sometimes I love a tea that has an ingredient I tend to dislike and other times I hate a tea that I thought I would love.

Likes: Any fruit but especially melon and orange, vanilla, all tea types (black, green, white etc), nuts (any), flowers, ginger, chai.

Dislikes: Licorice, aniseed, clove, eucalyptus, lavender.

My rating system
I have my own way of rating teas that makes each one personal. I have different categories, I rate each tea depending on what it is made of. For example: I rate green teas in a different way to black teas or herbal teas. So black, white, green, Pu Erh, Rooibos, Oolong, blends and tisanes all have their own rating system. That way I can compare them with other teas of the same or similar type before for an adequate rating. And when I do give top marks which is very rare I am actually saying that I would love to drink that tea all day, every day if possible. It’s a tea that I would never turn down or not be in the mood for. So while I agree that no tea is 100% perfect (as nothing is) I am saying that it’s as close as it comes to it. After all, in my book the perfect teas (or close to perfect anyway) are ones that I could drink all the time. That is why you will find a high quality black or Oolong will not have as high a score as a cheap flavoured blend, they are simply not being compared in the same category.

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