517 Tasting Notes
1.5 tsp for 300mL water, @90C, steeped 3 minutes 30 seconds.
So I’ve been thinking for a whole I had a less-than-stellar batch of this from DavidsTea.
Turns out DavidsTea are using a flavoured version, by their own admission: “A luxurious creamy blend of oolong and all-natural milk flavouring.”
Quangzhou milk oolong is created by temperature change and harvesting practices, not spraying “milk flavouring” on leaves.
1.5 tsp for 300mL water @90C, no rinse, steeped 3 minutes.
Forgot to rinse.
After a disastrous two attempts to make something potable out of DavidsTea new First Flush Darjeeling (Chamong Estate), I turned to this beautiful oolong. Not rising the leaves gives this infusion a heaviness and a savour I quite like. This is a complex tieguanyin with lots of nuance, worth every penny.
1.5 tsp for 300mL water @100C, steeped five minutes.
I just found half a tin of this tea. I’d forgotten I had it, and I bought it well over a year ago. The tea has taken on one of the winey notes you get in an ageing Keemun, and the honey sweetness has intensified. Some down in the copper liquor. Delightful.
1.5 tsp for 300mL water @100C, second infusion, steeped, uh, 10 minutes 45 seconds.
I got distracted. I intended only a 5-minute steep on this beauty.
So what I’ve got her is no darker than usual but is a little astringent. It’s not bitter, but it does taste unfolded — deeper — just more itself. I can really pick out the white and the pu-er. I expect a bit of a caffeine buzz.
(Backlogging from yesterday)
1.5 tsp for 300mL water @90c, steeped four minutes.
Something’s not quite right here — a bitter musty note. It’s still a milk oolong, but I’ve had better from DavidsTea. (I’ve definitely had better from another vendor.) I have to wonder about the last few batches form DavidsTea. Either that, or I’m getting jaded.
1.5 tsp for 300mL water @90C, second infusion, steeped four minutes Western style.
I made a cup of this for my husband yesterday, because the tea’s name in trigged him. He loved it. I saved the leaves for a second go.
As I’ve noted before, the second steep gives more mineral notes. The scent is sharp and floral, that classic tieguanyin aroma, so enticing. Some cream in the finish. Such a beautiful tiguayin, lots of nuance.
1.5 tsp for 300mL water @100C. Steeped 3 minutes 15 seconds.
When, oh when, will I learn to stick to a 3-minute steep? Those 15 extra seconds make a difference. If you really like astringency and pucker in your tea, steep over 3 minutes.
I’ve need a while to warm up to this one. It’s bright and cheerful, with some pucker — but with no bitterness, no acid. The body is medium to heavy with a creamy heft that I really like. Mouthfeel is smooth; I can see lots of down floating in the dark copper liquor through the walls of my glass mug. An assertive India black tea that will wake you up and remind you just why you started drinking tea in the first place.
1.5 tsp for 300mL water @90C. Second infusion. Steeped 4 minutes 15 seconds.
I want some black tea, but I have these glorious leaves left over from last night. One does not simply steep an oolong a single time.
Floral in scent — wildflowers and grass. The taste is more mineral on the second infusion, but also stronger on the florals and cream, especially in the finish. Some stonefruit. This tieguanyin has been lightly roasted, just enough to bring out some depth. Liquor is pale gold.
A stunning tieguanyin.
1.25 tsp for 250mL water @100C, steeped four minutes.
I am drinking this so quickly it hasn’t got time to cool off.
An excellent blend, withheft, body, notes of smoke and cream, and some slight astengency and mineral in the finish. Great caffeine punch, too. I love this blend, and I always order more than one tin at a time, because when I’ve got it, this stuff doesn’t last long.