4303 Tasting Notes

95
drank Formosa Pouchong by Narien Teas
4303 tasting notes

Brewed my second infusion of these leaves. I actually brought the water to a boil this time as I wasn’t standing over the kettle to monitor it, so I allowed the tea to cool a bit before adding it to the leaves (I generally will pour the boiling water into a cool teapot, and wait a minute, and I find that this cools the water enough to add to this greener Oolong).

The flavor of the second infusion is very much like the first. Perhaps a little more vegetative quality.

I don’t sweeten this tea – doesn’t need it! Save the sweetener for flavored teas! This one is perfect!

Preparation
165 °F / 73 °C 2 min, 30 sec

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95
drank Formosa Pouchong by Narien Teas
4303 tasting notes

My daily cup of Oolong. I love this!

I just submitted my review of this tea for the Tea Review Blog, although I don’t know when it will be published. The flavor is much like a green tea – fresh and bright, but with delightful, sweet buttery notes as well. Lovely mouthfeel.

I think that this just might be my favorite tea from Narien that I’ve tried thus far.

Preparation
170 °F / 76 °C 2 min, 0 sec

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80

I wrote a review for this tea which appears at the Tea Review Blog (http://www.teareviewblog.com). I am really enjoying this tea. Right now, my favorite way to drink it – and the way I’m drinking it now – is with a bit of raw sugar and the tiniest pinch of salt.

No, I don’t ordinarily add a pinch of salt to my tea, but, with this tea, it seems to bring out the flavor of the cashew nicely as well as cuts through some of the sweeter notes of the white chocolate. I like white chocolate, but I sometimes find it just a bit too sweet.

Overall a very nice flavored black tea.

Preparation
Boiling 3 min, 0 sec
Cofftea

Cashew and salt I can see… Chocolate and salt…

LiberTEAS

actually, I like the combination of chocolate and salt – and especially caramel and salt! I didn’t think I would like it the first time I tried it (It’s been years since I first tried the combination) but now, I actually find myself looking for salted caramels and chocolates.

Cofftea

I don’t consider white chocolate overly sweet though… actually kinda savory since it’s a butter. Doesn’t the sugar and the salt just cancel each other out?

LiberTEAS

Not really. In this particular case, the tea remains sweet, but just not too sweet. The salt isn’t really a discernible “flavor” in the cup, it just gives a proper accent to the flavors – the cashew tastes a bit more like a cashew, and the sweeter nature of the white chocolate is a bit less so, but, somehow still tastes a bit MORE like white chocolate.

Stephanie

No, I find that the combination actually enhances each element. I love sweet and salty foods—like kettle corn popcorn, seal salt caramels, salt water taffy…they’re all yummy!

Erin

SALT! I’ve never even thought about adding that to a tea! But now I’ve gotta try it.

SoccerMom

< Ditto Stephanie

__Morgana__

< Ditto Erin

Cofftea

52teas smoky bacon needs salt… I wish it’d come w/ it already in.

LiberTEAS

As someone who has blended/flavored teas for eight years, I will offer this: Salt is a difficult thing to add to a blend. I’m not saying it can’t be done, of course. But the problem is that the salt would settle to the bottom of the package and would not be evenly dispersed throughout, resulting in a very inconsistent tea, with some infusions being way too salty, and some not being salty enough (or at all). Also, since salt is sort of a personal thing (much like sugar), perhaps it is better that it is left to the individual to decide if they wish to add it.

Cofftea

LiberTEAS, I can totally understand that- but couldn’t there just be a note on the package to shake to disperse the ingredients much like chai?

LiberTEAS

Yes, there could. I haven’t yet tried the smoky bacon, although I did try their maple bacon which I really liked. Is it really smoky? I’m not a big fan of lapsang souchong (one of the only teas that I’ve actually THROWN OUT in my life because I couldn’t bear the scent of it).

Cofftea

It’s more beef jerky-ish vs. bacony where I think regular lapsang souchong is more campfire-y. The only way I can drink it is w/ southern comfort or breakfast food.

LiberTEAS

Thanks. I think I can easily forgo the purchase of it then. Some months ago (before 52 Teas came out with the Maple Bacon) my husband had been pushing me to come up with a bacon flavored tea, so I actually have some Lapsang Souchong on hand that I had planned on using to create a bacon blend, but, I never did use it. I hate throwing tea away. I will probably send it to the Tea Guru, I think she likes it.

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Profile

Bio

I am obsessed with tea!

I am a co-founder of the SororiTEA Sisters:
http://sororiteasisters.com

I also review teas for the Tea Review Blog:
http://www.teareviewblog.com

In addition to my passion for tea, I am also a mixed media/altered arts artist. You can see some of my art here: http://eccentricpastiche.blogspot.com

I am also a self-proclaimed foodie. I review local restaurants and the food I buy online here: http://hungryinportland.wordpress.com

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My favorite teas are Yellow Teas with most Oolong teas at a close second. As far as “flavored” teas go, I love Earl Grey, Chocolate and Jasmine teas.

I also am intrigued by flavored teas with an unusual or unique flavor combination.

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I don’t do a whole lot of swaps anymore, however, I do occasionally sell sampler boxes here: http://liberteas.teatra.de/ I don’t always have sampler boxes available as it depends upon how much time I have as well as packaging supplies. I usually post at least one or two sampler boxes per month, though, so if you’re interested, keep an eye out or PM me and I’ll let you know when I have some posted.

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Most of the teas that I record in my notes here are going to have a fairly high rating from me. This is not because I am not discerning, but because I do not usually waste my time on drinking tea I do not care for, nor will I waste my time on writing about it.

Location

Vancouver, WA

Website

http://SororiTeaSisters.com

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