561 Tasting Notes

75

1.5 tsp for 300mL water @95C, steeped 5 minutes.

Not bad at all.

Dry leaf smells of ginger and peaches and … uh … dust. Something has gone to a fine powder in there and might make you sneeze.

Liquor is cloudy pale gold that clears a it as the cloudiness settles.

Good ginger flavour with some heat (not dominant, though) and a nice peach flavour, not terribly artificial. Balanced. And best of all, a blend tisane with NO HIBISCUS. They’re hard to find.

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Made for me in a DavidsTea shop. I am guessing 1.25 tsp to 300mL water @96C. I steeped it five to six minutes, as I was in a mall and making my way to the parking lot.

The scent is very malty, reminding me of as Assam. The taste, however, has none of the heavy astringency of Assam, more the lighter and smoother body of a China black tea. Chasing the scent of malt is honey. Interestingly this tea does not develop a heavy body at all. Smooth and soothing and invigorating. I loved it.

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2tsp for a 300mL pot at 85C. Steeped 3 minutes 30 seconds.

Don’t oversteep this beautiful tea — it will get bitter. I can taste a faint bitterness in the finish. Shorter steep next time.

Dry leave is very pretty: long pai mu tan leaves with blossoms. Strong but not cloying scent of peaches and papaya.

Liquor is dark for a white tea, verging towards bronze.

Juicy pai mu tan with peaches and papaya dominating, with some mango notes. Delicious.

Kristal

For me, I like my greens (on average) steeped about 2min at 175 degrees F. Of course, every tea and person is different though :)

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1.5 tsp for 300mL water @95C, steeped 5 minutes.

The longer steep brings out a bitterness and a faint hint of copper but no astringency. Notes of malt, grains, an honey remain and intensify with the longer steep. I’ll go back to a 4-minute steep for this lovely tea. Soft mouthfeel.

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98

1.5 tsp for 300mL water @95C, steeped 5 minutes.

An old favourite.

My belly is angry today. and mint tisanes can be very helpful with that. This blend of wintergreen, a vanilla tone from the sarsaparilla, a kiss of citrus, and loads of sparkling spearmint and peppermint, is soothing and a little different.

Dry leaf: wintergreen, spearmint, peppermint, some vanilla (sarsaparilla).

Wet leaf: the same.

Liquor is golden and clear. A gorgeous blend.

Shae

Hope you feel better!

Michelle Butler Hallett

Thank you. I am feeling better now. Iron supplements are doing a number on my gut — AND interfering with when I drink tea, Hmph.

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1.5 tdp for 300mL water @95C, steeped 4 minutes.

Dry leaf is very pretty with long twisty leaves and lots of gold tips. I’m not seeing any twigs.

Wet leaf smells of malt and honey and that faint tang of copper that many Ceylons have. I’m not catching any of the astringency in the scent. A slight scent of toasted grains (like Grape-Nuts cereal).

Liquor is steeping to an attractive dark copper.

Mmmm, this is lovely. No astringency or pucker. No strong coppery tang. Lots of dark honey and toasted grains. I expect this would get pucker if steeped much longer, so if you like that, go for a longer steep. Me, I’ll just sip this now and smile.

Michelle Butler Hallett

The liquor didn’t look downy at all, but it does offer a very soft mouthfeel, soft even for a Ceylon black tea.

Lots of nuance in the flavours as the tea cools and you get further down the cup, too.

TeaExplorer

This sounds like a tasty Ceylon. I’ve only had a few and they tended to have that copper tang. I’ll have to give this one a try. Thanks!

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1.5 tso for 300mL water @80C, steeped 2 minutes 30 seconds.

The packet suggests a 3-4 minute steep, which seems a bit long for a green to me, so I’m trying it my way first.

Dry leaf: sweet and grassy and a tiny bit floral.

Wet leaf: vegetal and a bit briny — that scallops note I dislike so much in some green teas — to my surprise.

Liquor is gold with some subtle down and gives a strong door of scallops and butter. I don’t like seafood in my tea, so I’m a bit disappointed. Nowhere on the write-up does it say ‘vegetal’,’ a word which usually signals that scallops thing and warns me away.

Tastes of scallops and brine with butter and a slightly sweet finish. I am detecting no muscat at all.

Not for me.

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1.5 tsp for 300nL water @100C, Western style, steeped five minutes.

This lovely tea seems happier at 95C than 100C. I found it got a slightly bitter, and I lost many of the more interesting notes.

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100

1.5 tsp for 300mL water @95C, Western style, steeped four minutes, drunk bare.

Happy sigh.

Dry leaves are tiny, curled, and very smooth, alms silly, to the touch. I know about the smoothness because I had way too much on my spoon and pinched some tea back into the bag.

Dry leaves give a strong cocoa scent, with some sweet malt.

Wet leaves are long, and some are still twisted, mostly brown with some dark green. Wet leaves smell of cocoa, malt, and, i the distance, vanilla. (This is not, of course, a flavoured dessert tea.)

Liquor is dark copper. Liquor smells of — you guessed it — cocoa and malt, also soybeans and deciduous trees.

Taste: cocoa and malt, of course, and a bit of soybean, with sweetness and some vanilla notes in the finish. I haven’t tried this year’s batch labelled just ‘Laoshan Black,’ so I can’t comment on any differences between that and this, the Spring Harvest Laoshan Black. I can say this tea gives everything I remember falling for in Laoshan Black.

The finish is very soft.

Sil

This makes me excited….

Michelle Butler Hallett

It’s delightful.

Sil

I miss my original lb. here’s hoping this is closer to that, than last year.

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Bio

Writer and tea fiend. Author of DELUDED YOUR SAILORS, SKY WAVES, DOUBLE-BLIND, and THE SHADOW SIDE OF GRACE. New novel this March called THIS MARLOWE.

I prefer straight teas but will try almost anything … so long as it’s not tainted with hibiscus. I loathe hibiscus.

Floral oolong and complex black teas are my favourites.

Location

St John’s, Newfoundland, Canada

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