338 Tasting Notes

I had just a small sample of this from a little swap I did a few months back. I found it to be a good and tasty dragonwell with a little bit more green-ness than others I’ve tried. This was represented both in the flavor and the appearance of the leaves. They were a pretty dark forest-green, and the flavor was nutty with a bit of a spinachy vegetal note. The texture was pleasantly thick with a bit of a buttery feeling to it.

Flavors: Butter, Nutty, Spinach

Preparation
175 °F / 79 °C 0 min, 15 sec 2 g 2 OZ / 60 ML

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drank Hot & Heavy Oolong by White2Tea
338 tasting notes

I tried this a couple times with the sample that came in the club a few months ago. Both times I brewed it pretty heavily, 5g:60mL. This was a really nice oolong. The aroma from the leaf was complex. From the dry leaves, I got notes of mineral sweetness, honey, and roasty nuttiness. After a rinse, the roasted aroma was more prominent, with some medicinal notes, along with a distant fruitiness and a nuttiness which reminded me, strangely enough, of peanut butter on first whiff.

I found the flavor of the tea to be pleasantly complex as well. In the first steep, I tasted a bit of a chocolatey note, but that didn’t stick around much at all. Early steeps displayed mineral, nutty (roasty), and floral notes, along with a red berry finish. That finish was unexpected and pleasant. This finish carried on until maybe the mid-point of the session before it began to drop off slowly. Late steeps were characterized by a lighter, but still tasty mineral sweetness with some floral hints along for the ride. Especially early in the session, the body of this tea was very thick – I could feel it going down my throat and settling in my stomach. There was a relaxing qi involved as well.

This is definitely my favorite w2t oolong I’ve tried so far…though I think it’s only the second one as well, meaning only that I like it better than I liked the Hoplite oolong I tried. Due to the teaclub, I have a few more to get to – the quality of this one bodes well for their revamped oolong line, I’d say.

Flavors: Berry, Creamy, Floral, Fruity, Mineral, Nutty, Roasted, Sweet, Thick

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 60 ML
S.G. Sanders

Mmmmm….I’ll have to pick some up in April for my “monthly” tea purchase. :)

Matu

I can’t imagine you’d regret it!

Daylon R Thomas

Know anyone that has tried Butter Flower yet?

Matu

Hmm, I think I’ve seen a few people brewing it up on Instagram, but can’t remember who I’m afraid.

Daylon R Thomas

Ah. I was really curious about that one. I’d guess it might be like a Chou Shi.

Rasseru

I’ve just had the butter flower, and I thought the same daylon, but was wrong. It’s like the Dan cong apefuzz just reviewed, it’s floral ya Shii but with a hint of citrus or sour yoghurt like you get from tie guan yin and Its more forgiving than the Chou shi, you can brew more normally.

Daylon R Thomas

Interesting. Thanks Rasseru!

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Finally got back into some w2t samples. This one was a little weird for me. It took until the very last session for me to have a really good experience with it. It was never bad, but for the first few sessions of it I drank, I found it pretty inferior to other 2016 w2t productions, even in the lower price brackets. I agree with the laconic tasting note on w2t’s website, noting that this tea has “higher than average” astringency. It really required flash steeping for the majority of the session for it to show its better qualities.

These leaves had a sweet apricot, buttery aroma when dry – after a rinse, the aroma was strong and zesty, with apricot and a slight undercurrent of petrol which some people (including myself at times) associate with the aroma from young sheng leaves. The tea, as most from White 2 Tea do, brews up thick in texture from the get-go. It was sweet, with a bit of fruitiness – I got pineapple – along with some vegetal flavor. There was a pretty intense astringency, especially if steeped carelessly. The tea carries on for over fifteen steeps, flash steeping through at least 10 of those. Towards the end of the session, the fruitiness mostly leaves this tea as does the astringency. The finish becomes sweet, reminding me more than once of sugar cookies.

Reading back, this tasting note seems a little all over the place. That kind of matches my feelings for this tea. When I finally nailed the brewing, it was good – still not as great as some of the other White 2 Tea productions I’ve had this year – I enjoyed Tea Don’t Lie and Poundcake over this one. I’m glad I got a sample of it though, and I would encourage people who are perusing w2t’s 2016 lineup to sample this tea, as others I’ve talked to have really fallen in love with it.

Flavors: Apricot, Astringent, Fruity, Pineapple, Sweet, Thick

Preparation
Boiling 0 min, 15 sec 4 g 2 OZ / 60 ML
JC

I really like this one, but those harsher notes do me in sometimes as well. I’m not sure if you’ve ever done this, but if you give the tea two or three steeps, let it rest for a few hours. That usually lets the leaf open itself and it also eases some of those notes a bit, I’m assuming its some minor oxidation. :)

Matu

Interesting! I’ve heard of people giving the leaves a few minutes to rest after rinsing, but not a few hours. I’ll have to give it a try sometime.

JC

Yeah, I’ve done it with a few, but its not friendly with all teas, usually the more abrasive/harsh a tea is the more likely is to work (at least on my experience).

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I got this as part of a reddit swap which also landed me a second cake of Milk, Cream, and Alcohol from w2t. Turns out to have been an awesome swap, as this is a great tea as well. As noted in the tea’s description, I was hit by a a wave of creamy, milky aroma when I opened the bag. Upon further sniffing, I also detected floral and slight coconut and milk chocolate notes. After a rinse, the floral note became quite prominent, thought the milky aroma remained strong as well.

I brewed this one pretty heavily, nearly filling my 60mL gaiwan with leaf. Early steeps were slightly bitter, with some milky and fruity notes, along with just a touch of floral to finish it off. The fruit was peach or grape in these early steeps.

As I continued, the bitterness increased, as did an intensely floral milky aftertaste – guessing this must be the osmanthus. Dang, it tasted good. It had a lubricating mouth feel and the aftertaste lasted almost a ridiculously long time. It just kept getting stronger and longer lasting until maybe the 10th steep, at which point the bitterness dropped off, as did the intensity.

After the bitterness was gone, there was still quite a bit of osmanthus flavor in here, along with some other sweet notes, which reminded me of marzipan and fruit – maybe peaches again. The tea lasted quite a while – I was able to drink through a full liter with just the 60mL gaiwan.

I really liked this dancong – I’m going to need to try more of them with this brewing style.

Flavors: Creamy, Floral, Fruity, Marzipan, Milk, Osmanthus, Peach

Preparation
Boiling 0 min, 15 sec 5 g 2 OZ / 60 ML
Daylon R Thomas

Hell, that sounds tasty.

Matu

I sure thought so! :)

tanluwils

Out of stock :(

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65

I brewed this one up Western, but may not have used quite enough leaf. Either that or it was just a very light tasting tea. I got a bit of raisiny fruity sweetness and some malt, but those notes were hard to pick out as this tea was just too light – I used about 4g in 8oz.

Flavors: Malt, Raisins

Preparation
200 °F / 93 °C 5 min, 0 sec 4 g 8 OZ / 236 ML

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Note: This is for the 2014 version of this tea – I didn’t feel like making a new Steepster page for the older batch.

I got a nice sample of this one from S.G. Sanders. I’ll admit that I was dubious about it at first, being that it was a 2 year old green tea. I really don’t drink a whole lot of Chinese greens either, though that isn’t really because I dislike them. These leaves have a nice and slightly green fruity aroma to them. Interestingly, I didn’t pick up a whole lot of fruit in the flavor.

To me, this tea was mostly nutty sweet with maybe a slight floral note here or there. I brewed it at 160F, as was recommended by the sender, and there were slight hints of some astringency in the early steeps, enough to tell me it may have been unpleasant had I brewed at a higher temperature. Despite its age and the common wisdom regarding green teas (that they should be consumed fresh), this tea didn’t taste stale or weak. I’m sure I’d notice a difference if I were to taste the current year’s harvest side by side, but this is certainly still a good-tasting tea in its own right.

Thanks for sending this one my way, SG!

Flavors: Green, Nutty, Sweet

Preparation
160 °F / 71 °C 0 min, 15 sec 4 g 2 OZ / 60 ML

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72

The packet this came in contained about 9g of tea, so I just threw the whole thing into my 100mL gaiwan. I kept the steeps short with boiled water – I was expecting some sourness or bitterness or astringency to come out of it when brewed like this, but there was very little of that to report. Some bitterness of the pleasant variety in early steeps.

Using these ratios, this tea brewed up thick and creamy. I described it as like drinking roasted milk. There was also a bit of a fruitiness to the finish, but not the peachy notes I’ve been getting in some yancha of late. This was more of a dark currant note here. Even with this much leaf and flash infusions, the tea’s longevity was not particularly notable. If you’re looking for an affordable Da Hong Pao which you can abuse without concern but still tastes pretty good, this is a decent candidate at $10 and change for 125g.

Flavors: Black Currant, Creamy, Roasted

Preparation
Boiling 0 min, 15 sec 9 g 3 OZ / 100 ML

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78

A nice black tea that came in one of the samplers I did with Hello Teatime for 11/11. I would consider it more interesting and pleasant than a lot of hong I’ve had. There was a bit of maltiness to it along with a bit of figgy fruit notes, though these were not particularly pronounced. The fig notes sort blended in with a general dark earthiness that I got out of this tea. It sort of tastes like if you took potting soil and mashed a few figs into it with a bit of malt. Pretty tasty.

Flavors: Dirt, Fig, Malt, Sweet

Preparation
205 °F / 96 °C 0 min, 15 sec 6 g 3 OZ / 100 ML

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drank Random Steepings by Various Artists
338 tasting notes

Today I drank a sample of a 2005 Dayi 7262 Shou from Mx-Tea on Taobao. I was ordering sheng samples and managed to accidentally order this sample as well – yay for shopping in a store where you can’t read anything. Turned out to be a pretty happy accident, as this was a thoroughly pleasant session. I didn’t realize this was a shou until I smelled the leaves – pretty wet and musty smelling. I held out a slight bit of hope that it might be a humid stored sheng until the first brew came out almost black.

This tea started off a little oddly – the first steep (after a double rinse) was pretty salty tasting with a bit of a leather note. After that, it smoothed out quite nicely, and I got just good creamy, sweet woodiness. This is one of those rare shou puerhs which I have found to have decent longevity. I got probably near 15 steeps from it, and with only 6.6g rather than my normal heavier shou parameters. If I were a shou-head, I would probably pick up a cake of this, as I believe it was rather reasonably priced.

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70

This is the first Lao Man’e tea I’ve tried, so I’m unsure whether or not to recommend it. It came at a very cheap price, and puerhshop is not always known for having the best examples of most teas. This one was, in line with the region’s reputation, pretty bitter. It was not really astringent or unpleasant to drink, though perhaps in part due to the age on it. Most of what I got from this tea was a bitter vegetal note, with very little sweetness backing it up. I got no qi or anything off of this tea.

I’ll have to try other LME teas before I can pass relevant relative judgement on this tea, but it was pretty “meh” all around.

Flavors: Bitter, Green, Vegetal

Preparation
Boiling 0 min, 15 sec 6 g 3 OZ / 100 ML
tanluwils

Genuine LME is fantastic and is known for off-the-charts qi and complex bitters. I have 2 decent PS brand Lincang cakes, but that vendor is known for their fakes.

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Bio

A bit about myself: 21 years old, college grad (Double major in Anthropology and History). I plan to make a career of archaeology and hopefully travel (much of) the world in my days.

I enjoy many things aside from tea, including gaming, mixing cocktails, reading, watching anime, and painting miniatures.

My favorite type of tea is sheng puerh. Particularly younger stuff, if only because I haven’t gotten the chance to taste much of anything aged. I also really like oolong (Taiwanese, Wuyi, Dancong, etc.) and Japanese Green Teas. I do also enjoy most other kinds of tea, but they aren’t what I normally buy. I’m not a huge fan of shou puerh, black tea, or flavored blends, with few exceptions.

I really like interacting with the tea community, so if you ever want to talk or swap teas or anything, feel free to shoot me a message or something. Follow me and I’ll follow you back. Probably ;)

You might also see me on reddit as /u/Matuhg

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