4366 Tasting Notes
This tea has a strong earthy scent which I noticed particularly after brewing. Reminiscent of peat and leather and wood. I like that even though it has the earthy scent, it doesn’t taste as earthy as it smells. It is really quite sweet and smooth. A very rich taste, almost buttery, but not in a green tea or oolong “buttery” kind of way, but more like melted butter with freshly baked bread. Very mellow and nice. I like this one.
Similar to my experience with the Wah First Flush from RTR, when I first opened the package and looked at the tea, I thought this might be a green tea. The coloration is more like a green tea than a black. When it brews, the color is quite light for a black tea. But, the flavor is definitely that of a black Darjeeling – light, yes, but still quite black tea like.
The aroma is very floral and a unique floral note … I have to agree that I smell lily of the valley here. I don’t think I’ve ever noticed such a distinct Lily of the Valley note. The flavor is nice – extraordinarily smooth, smoother than I’d expect from a Darjeeling, with a nice muscatel finish. There are other fruit notes as well, including a clear lemon-y like flavor, that really brightens the cup.
Really a lovely tea experience. A really nice Darjeeling, if this is indicative of what we might expect from the 2012 harvest, I’d say this is going to be a very nice year, indeed.
I’ve had this sample for a little while now, and decided that I wanted a nice relaxing afternoon cup today. This is really quite nice. It is one that I think is best if you let cool for a few minutes before drinking. The first couple of sips actually seemed a little harsh but after it cooled for about three minutes, the flavor became much smoother and actually quite lovely. I could taste the floral tones distinctly, but they weren’t sharp or bitter. Just very calm and smooth.
A fantastic Pouchong. Sweet and light and crisp. I am now on my third and final cup, which is the combination of infusions five and six.
The first cup (infusions 1 and 2) was very creamy and succulent, reminding me a bit of a milky Oolong but not quite as thick… this is what I enjoy so much about Pouchong, is that it has the lightness of a green tea, with some of the delicious creamy notes of an Oolong. It brings the best of both worlds into one cup.
The second cup (infusions 3 and 4) was a bit more vegetative, offering a flavor that is somewhere between sweet grass and mild steamed vegetables that are lightly seasoned with butter. Sweet and delicious. Not quite as creamy as the first cup, a little more on the savory side this time – a bit like broth. Somewhat sharp floral tones have emerged, but they are subtle. Subtle and yet sharp. Very nice contrast.
The third cup (this cup! Infusions five and six) is slightly more floral than the first two cups were, but the floral tones are not quite as sharp as they were in the second cup. The flavors in this cup seem to be melding together, uniting, becoming smoother. Not nearly as creamy as cup number 1, but, still very enjoyable. In fact, this one might be my favorite of the three cups.
An excellent Pou Chong!
Wow! This is really refreshing! The mint is strong, and that’s behind that wow impact, but, even though it is strong, it doesn’t overpower the lime notes or the hint of cucumber. And amid all these other flavors, the green tea is there, sweet and fresh and slightly buttery. A really tasty flavor combination. The one thing I wish this tea did not have is the stevia, because I personally prefer to decide whether or not to have sweetener added to my tea. I don’t want that decision made for me.
I’m sipping this hot right now, and it’s great. But if I can control myself, I think I might like to let this cool off a bit, because I think that this would be even better as an iced tea.
I’ve had this as a traditional thai iced tea using sweetened condensed milk (AMAZING) as well as coconut milk (tasty). Then I got a little experimental and tried it with some ginger ale instead of milk or coconut milk (quite good!)
I brewed it at double strength so it wouldn’t be weak tasting with the addition of the milk. This is key, I think, because the flavor of the tea is really well pronounced without tasting bitter or overpowering, it marries perfectly with the sweetened condensed milk in particular … this addition makes it taste EXACTLY like a Thai Iced Tea that I’d buy in a restaurant. Better even. I like that I can taste the subtle notes of vanilla and the cardamom and anise. It doesn’t taste overpowered by any of these spices, instead, they accent the flavor of a good, strong black tea.
This is easily the best Thai Iced Tea product that I can make at home. And based upon my experiences with it as an iced tea, I decided to up the rating a bit… I do love Thai Iced tea!
I’ve enjoyed this a couple of times now. I’m really glad that I broke down and ordered this one, as it is OUTSTANDING. Stellar! Amazing!
Here is my full-length review of it: http://sororiteasisters.com/2012/06/15/golden-fleece-from-verdant-tea/
I came down with a nasty bout of the flu and was out of it for a few days which is why you didn’t see me on here much. I didn’t really even have the strength to make myself a pot of tea, much less sit in front of the computer. And one thing I learned is that I know I’m REALLY sick if I don’t even have the strength to make a pot of tea! Last night, I brewed a pot and it tasted perfect, so I suspect that my taste buds are working fine now though. I’ll have to backlog a few different tea experiences in a bit, but for now, I thought I’d enjoy a cup of Garden Bancha and write about it as I sip it.
This is really quite nice. It starts out really mellow. Almost too mellow, because it got me to question my taste buds ability again. But after a few sips, the tea became more focused, although it is still quite mild.
It has a strong vegetal quality to it in both its flavor and its scent. Earthy. It is light to medium bodied, with a bit of dry astringency toward the tail of the sip. It is a little sweet and a little savory. Very enjoyable.