536 Tasting Notes
1.25 tsp for 250 mL water @100C, steeped 4 minures, drunk bare.
I ordered the Silk Road sampler when my teen daughter asked me to order a custom-blend that comes in a tin with a picture of her favourite anime character on it. And it just so happens I’ve been craaaaaving Keemun today, and this EB is heavy on the Keemun.
Toasty/bready, smooth, a bit smoky, robust finish … ohhhhhh, yeah.
1 bag for 250mL water @100C, steeped four minutes drunk bare.
I just got a big box of this as a gift.
A mostly Ceylon base, I think, and very smooth, with some copper notes. The cardamon smells divine, something like bergamot, only not so oily. Less spicy on the tongue than it smells, but very refreshing. A very effective hot-tea-on-a-hot-day-cooldown drink.
1.5 tsp for 300mL water @80C, steeped two minutes 30 seconds.
I got a packet of this as a gift from thoughtful friends.
Opening the package, I did not see much tea. Loads of fruit. It’s very pretty. It’s got a tart scent I can’t quite place …
Packet says 79C for water temp. Huh? For a white? Ohhhkayyyyy ….
WHOA! Tartness overload, and a stain leaking from the infuser that looks like blood in the water … oh no. Hibiscus. Oh GAWD NO, please, not hibiscus …
And I notice in the ingredients list there’s acai powder and maltodextrin. GOOD LORD. If I wanted sugar or any of its cousins in my tea, I’d put it there!
I really want to like this, especially seeing it was a gift that the givers went out of their way to obtain, but it’s a pink, mostly flavourless brew that smells overwhelmingly of hibiscus. I would never guess there was any actual tea leaf in here.
If you like a fruity tisane-type of drink, you might like this one. I uh … I can’t taste anything except hibiscus.
2 tsp for 300mL water @98C.
Hot tea on a hot day.
First, I rinsed the leaves. I’d not done that before with the Anxi Fo Shou.
Then I steeped it about four minutes, Western-style. I am getting a sweetness I’d not noticed before, like a dark honey, on top of that forest floor note, and, for the first time, peaty notes that remind me of malt whisky. Mineral finish. An incredible tea. I’ve not got much left, maybe another two cups’ worth from my little sample, and I am kicking myself that I did not consult the instructions on the site and note the rinsing idea. I had to struggle to throw away the rinsing liquor, as it smelled so fragrant, but it seems to have taken a lot of bitterness with it.
1.5 tsp for 300mL water @ 85C, steeped three minutes thirty seconds Western style, drunk bare.
I’m not a fan of dark oolongs. It was low-quality, dusty dark oolongs made with too-hot water that scared me off this entire group of tea for years. Stale Formosa, scalded, is just nasty.
I’m in love with Verdant, though, and I’m really excited about the Laoshan teas, so hey, I’ll try the Laoshan Roasted Oolong.
I’ve had it for several days, though, procrastinating, instead getting tea-drunk on the tieguanyin. (Look! Look! Three steeps and still beautiful, ah ha ha ha ha!)
Did I make it too strong? I expect so.
It’s got a lovely toasted barley taste, even some butter notes, and the scent reminds me of wild Yunnan, but there’s also a … what, cooked note? Roasted, I suppose. But it’s flat to me, flat and almost burnt. The dry winey finish is confusing me.
I think this one’s wasted on me, or I made a mess of it. Back to the Iron Goddess of Mercy I go.