225 Tasting Notes

82

Method: Gongfu glass teapot.
No rinse. Steeping times: 20, 10, 10, 20, 45, 60

I had to admire the lovely dry leaf at the very start of the session. Twisty, half-inch, very few broken in the packet from traveling. Mostly bright gold with some browns, and very, very fuzzy. When the leaves steep, though, the gold immediately disappears, and they become uniformly chocolate brown. And throughout the session, the fuzzies just keep on coming. Each infusion is cloudy from all of the fuzzies floating around. They clump together at the bottom of each cup I pour myself.

I’m still getting over my cold from earlier this week. I tried my best to discern the aromas with a semi-stuffy nose. The dry leaf aroma has notes of malt, baked breads (notably pumpernickel), and bergamot; while the wet leaf aroma smells of fudge at first, and then roasted red peppers. Pretty sure about that last one, even though it sort comes out of nowhere, considering the kind of tea this is.

The liquor has a beautiful golden color – shining in the light, it’s like treasure. Full body, warm feeling, a consistent creamy texture and note of sweet potato as each cup cools a bit. (No need to mentions this orange tuberous plant anymore then.)

I have to take a moment to get used to the flavors – it’s been a while since I’ve had a Chinese black tea. Initially, the first infusion tastes malty and nutty, and then the sweet potatoes arrive. Second infusion is WELCOME TO FUDGETOWN. Basically. Three and four have prominent chocolate and citrus notes, a combination that reminds me of those chocolate oranges you smash on the table. There is no 45-second infusion because it was too weak. Moving on to the true fifth infusion – all sweet potatoes.

This is my first Dian Hong. Beautiful to behold, and nice to drink. Overall, this was a good first experience.

Preparation
Boiling 7 g 6 OZ / 177 ML

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Brewed in a glass, grandpa-style. I started drinking after a 1-minute steep.

This is probably one of those instances in which I taste a tea so differently from everyone else, or it’s probably this particular batch.

When I stuck my nose into the sample packet, I didn’t expect it smell like certain shengs I dislike: black pepper, beef stew, and a hint of apricot I was able to pull out from somewhere. As the leaves steeped in the glass, I smelled buttered popcorn.

The liquor is green-ish, full-bodied, cream-like, and savory. The flavor is very buttery (even near salty) with notes of Brussels sprouts, bok choy, and beans with a green pepper finish. I dislike green peppers, more so in my tea, if it’s not subtle. Not for me.

Preparation
175 °F / 79 °C 5 g 11 OZ / 325 ML
Cwyn

I love Tai Ping, though of course the top grade isn’t sold outside China. Sounds like your brewing parameters were spot on. Sorry it disappointed in the end, this can be a really good tea. I don’t recall buttery notes in the ones I’ve had in the past.

KiwiDelight

I had another a while ago and it tasted nothing like this, more like a Dragonwell. I’m still puzzled.

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To celebrate my turning a quarter of a century old, I’m having this fresh Chinese spring green with my new glass tea pot and tea tray. What else could be a better solitary way to celebrate? (Besides having a tea pet for a companion!)

Brewed with a gongfu glass tea pot. Steeping times: 1 minute, 1 minute and 30 seconds, 2 minutes, 5 minutes (supposed to have been 4…).

It’s been a while since I’ve last seen such gorgeous leaves. Shaped like silver needles, they are mostly moss-green, with some having enough soft hairs to look white-ish. Their sizes range from just an inch to an inch and a half.

The dry and wet leaf bursts with a buttery, zucchini aroma. So strong, I sneezed. After the second infusion, the wet leaf gives boiled asparagus.

When steeping for the first time in the pot, the leaves look like those from an aquatic plant. That’s not tea, that’s a living creature! One leaf and a bud, two leaves and a bud, two leaves. Vivid green.

The liquor is consistently clear – not cloudy, and also almost having no color, a very, very pale green. The first infusion is creamy, having vegetal and mineral notes, and a almond aftertaste. The second infusion goes away from vegetables and we have sugar snap peas. Sweet, sweet, sweet, very sweet – yellow warblers agree! I feel calmed yet rejuvenated. After this point, the intensity of the flavors decreases and becomes less powerful. Or more gentle, depending on your outlook. Still full-bodied, the third infusion is also sweet, though in a farmer’s market ear of corn sort of way. And in the last infusion, I taste beans.

Preparation
195 °F / 90 °C 2 tsp 6 OZ / 177 ML
Kaylee

Happy birthday!

boychik

Happy Birthday !!!

caile

Happy Birthday!

OMara

Happy Birthday!

Stephanie

Hope you had a good one!

KiwiDelight

Thanks guys! This was one of the highlights.

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Brewed Western-style in a ceramic tea pot. Steeping times: 3 minutes, 5 minutes.

Leaf: Similar to #1. Very short, a couple centimeters long. Medium browns with spots of yellow gold.
Dry aroma: different kinds of jams (red fruits), mahogany
Wet aroma: muscatel

Liquor: deep gold, medium-bodied-bodied, flavorful
First infusion – Very fruity, with a lingering apricot aftertaste.
Second infusion – Resembles a leafhopper oolong. Stonefruit-like and tangy.

Preparation
185 °F / 85 °C 1 tsp 8 OZ / 236 ML

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Brewed Western-style in a ceramic tea pot. Steeping times: 4 minutes, 8 minutes.

Leaf: very short, a couple centimeters long. Medium browns with spots of yellow gold.
Dry aroma: spring flowers (hycacinths)
Wet aroma: fruity

Liquor: Full-bodied, clear.
First infusion – Muscatel, which stays and becomes stronger in the aftertaste.
Second infusion – Melon-like flavor. Esp. Cantaloupe.

Preparation
185 °F / 85 °C 1 tsp 8 OZ / 236 ML

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86
drank Ming Hong by Yezi Tea
225 tasting notes

Brewed in a glass test tube steeper. Steeping times: 20 seconds, 30, 45, 60, 120.

Complex aroma, changing as the leaves air. Dry leaf: malt, bread, sweet potatoes. After staying for thirty seconds in the heated steeper, still dry, pure fudge. Wet leaf: chocolate fudge cake, returning to sweet potatoes.

Amber-colored liquor, on the lighter side for a Chinese black tea. Clear, with the exception of fuzzies. Full-bodied.

The first infusion yields notes of sweet potatoes and malt. Quite light in flavor and thinly textured, though – the leaves would have needed to steep more. The ball gets rolling in the second infusion – thicker texture, with chocolately flavors – but the third infusion is the high point of the session. There was even more chocolate, followed by smoky sugar, then grains, and, lastly, sweet potatoes cooked on fire. All at once, though easy to pick out separately.

After a two-hour break, the fourth infusion tasted of sweet potatoes. The final was very smokey (not any kind in particular).

Preparation
4 g 6 OZ / 177 ML

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75

Brewed Western-style in a ceramic teapot.

A palatable, every day shou, especially for a beginner. I recommend letting it steep only once, for 10 minutes. The leaf doesn’t yield much flavor in the second infusion, following a 6 minute steeping. This way, the broth has as much flavor as it can have. The color is very dark brown, like coffee. Has a one-dimensional flavor profile, but delicious: cream of mushroom. Very mushroom. No qi effects, but it is soothing on the tongue. The dry leaf aroma is very earthy; wet leaf aroma, damp wood.

Preparation
Boiling 8 min or more 8 OZ / 236 ML

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86

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86

Brewed with a test tube steeper. No rinse as recommended. Steeping times: 40, 50, 60, 75, 90, 180.

Such a wonderful aroma. The dry leaf smells of malt and wood, and the wet leaf of sweet potatoes and a little hot fudge. I started craving sweet potatoes… The liquor is amber-colored, mostly clear (fuzzies from the leaves), creamy-textured, and full-bodied. Depending on my mood, the flavor profile switches back and forth between pine and dark chocolate. Always sweet, if on the woody/malty side, but never bitter or to woody. There is a sweet cinnamon aftertaste. Cozy feel, seems to be best for late autumn or a cold, rainy spring day.

Preparation
200 °F / 93 °C 4 g 6 OZ / 177 ML
MzPriss

Love The Zhu

KiwiDelight

I haven’t had a Chinese black tea in months and this experience was a good one in coming back.

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Last one from the Sheng and Shou TTB. This is the loose leaf version, but I didn’t want to create a new “tea” for this note.

Brewed gongfu-style with a ceramic gaiwan. Used enough leaf to fill half the gaiwan. 10 second rinse. Steeping times: 5, 8, 12, 15, 20, 30, 60, 90, 120.

Despite being an autumn sheng, spring is in the dry leaf, which smells of flowers, notably hyacinths, and a newly mowed lawn. The wet leaf aroma reminds me of leafhopper oolongs. Purely stonefruit after the rinse, and then i becomes richly jam-like.

The liquor is a clear pale gold. Slightly thick texture. Light-bodied. Bright personality. Uplifting yet calming feel. The first couple infusions resemble white tea. Airy feel, tastes of field grass. Beginning with the third infusion, this becomes more sheng-like – sweet grass and asparagus notes appear. Infusions eight and nine are fruitier, very fruity. Plum lingers in the mouth long after the very last sip.

The dry leaf is something to admire. I think this is my first sheng in which the leaves are so long, unbroken and full. They’re also lovely in color and texture.

Dr Jim

I was just thinking that I was hoping to see more reviews coming from the TTB, then when I went to my dashboard I saw this. Cheered me up!

MzPriss

@Dr Jim – I am about to start digging into the ones I took from it and will be posting in the next week

KiwiDelight

Woohoo! Too bad it’s my last one :P

Dr Jim

You should have taken more!

Dr Jim

I shouldn’t throw any stones. I have a lot of trouble writing reviews of pu-erh. Seems like everything tastes of wood or tobacco. I read these reviews of various fruits, but I have real trouble seeing it. I think my palate isn’t refined enough.

mrmopar

You should write Dr Jim. Took me long time but I found practice/drinking it brought me along.

KiwiDelight

I didn’t have enough in my stash to replace what I took, but I’ll have more the next round for sure!

The first time I drank sheng – from Verdant, two years ago – it tasted like bitter dry grass. I was totally turned off. I’ve been reading people’s notes over the past few months and the fruit notes they tasted made me too curious to pass on trying more sheng. The amount I’ve been drinking of late escalated because of the box. I guess my palate evolves rapidly. I’m still getting grass or hay or tobacco (blurgggh) but I’m getting there. I liked shou right away, and I’m slowly coming to like sheng. And I like the qi that comes drinking it. It’s like a clearer “tea tipsy” compared to what shou causes.

Cheri

I’ve done one of the teas I took, and I plan to do more this week. I didn’t want to spend too much more time with the box since it sat there unopened for so long while I was sick. I just jumped in, picked a handful out and sent it on its way.

Dr Jim

That’s pretty much what everyone did. I figured with pu-erh, people use so much for a pot that it made sense to just take one sample. For the next circuit I intend to ask people how that worked out and whether it makes more sense to let people take all they want. The up-side is that the box is just flying around the country. We’ve had 8 people have the box in only 40 days, which has to be some kind of TTB record.

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Profile

Bio

I began drinking tea because its complexity fascinated me. I love learning about its history, its manufacturing processes, and its place in various cultures.

My favorite teas are shou and Japanese greens, and my favorite herbal tisanes are spear/peppermint, lavender and chrysanthemum. I’m currently exploring shou and sheng pu’erh, and any Chinese and Taiwanese teas. African teas are my babies. I adore masala chai – I share with my dad every Friday (“chai Friday” – hee hee). The only teas I truly dislike are fruity tisanes and the ones that have too much fruit. I do like hisbiscus, especially iced, though. Not much of a fan of milk oolong either.

I’m an MFA graduate who studied nonfiction writing and am now an editorial assistant. I mostly write nature essays. I’m birder as well as a tea enthusiast. I also like exercising, Tolkien, and Ancient Egypt.

How I rate:

96-100 I adore absolutely everything about it. A permanent addition to my stash.

90-95 Superb quality and extremely enjoyable, but not something I’d necessarily like to have in my stash (might have to do with personal tastes, depending on what I say in the tasting note).

80-89 Delicious! Pleased with the overall quality.

70-79 Simply, I like it. There are qualities that I find good, but there also are things that aren’t, hence a lower rating that I would have otherwise like to put.

60-69 Overall “meh”. Not necessarily bad, but not necessarily good.

0-59 No.

If there is no rating: I don’t feel experienced enough to rate the tea, or said tea just goes beyond rating (in a positive way).

Location

Westchester, NY

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