500 Tasting Notes
So if you let the water boil and don’t want to wait for it to cool, is it ok to just add some cool water to the mug and top it off with boiling water? That’s what I did with this and it tastes fine.
It’s been kind of a weird day. I feel kind of like I’m in a dream. Is this real life? Anyway, it’s a soothing comforting tea. It’s not complicated. It’s just good. That’s all I need today. Tasty.
Strongly floral and honeyish. I don’t usually like darker oolongs, but this one doesn’t taste like the typical dark oolong. Honestly, it’s probably only medium dark, maybe less.
The fragrance and flavor are deeply floral. I’m not good at identifying the different kinds of floral flavors that are usually found in teas. Some expert will have to teach me. Volunteers?
There is also a pleasant honey flavor. Together with the floral flavor, it’s like a top notch floral honey. yum! And underlying the whole thing, there’s tea. Possibly lightly roasted. It keeps the whole thing from being too sweet and cloying. There’s also something a bit like plum about to be over ripe.
Man! This tea smells good!
By the third steep, the roasty tea flavor is stronger and the floral honey is starting to lose.
All my steeps are at a pretty low temperature so far. I find that higher temps bring out harsher flavors. I pretty much treat oolongs like white teas. I’m such a rebel. The leaves are starting to take up a lot of space already and it’s only just starting. I’m always amazed how a tiny amount of dry leaf takes over the whole pot. I can’t stop smelling the leaves. I want my laundry to smell like this. My puppies smell like laundry cause they roll around in the warm clothes from the dryer. Then my clean clothes smell like puppies. So does this mean I secretly want my puppies to smell like tea? My trains of thought take me to crazy places.
Steep four is still strong and delicious. All the previously mentioned flavors are still present but more mellow and blended. I will need to take a break from tea now.
How do you guys keep your tea leaves in between steepings? I just leave it in the pot if doing gong fu style or strainer if doing western style, at room temperature. If I leave it in the pot, should I keep the lid on or off?
This morning, I was looking for something smooth and comforting. This tea fits the bill nicely. I’m a little surprised I haven’t logged this tea yet since I’ve had it for a while. I bought this, along with a bunch of other stuff, when SpecialTeas was going out of business (70% off everything!).
The flavor combination sounded kinda weird to me, but considering the price, I figured it wouldn’t be much of a loss. Well I’m glad I got it. Even though it took some getting used to, I find it really comforting these days. It’s very smooth and slightly nutty. I’m getting to the bottom of the bag now where all the cocoa kernels have been hiding. As a result, my tea is now more chocolatey. Score!
I oversteeped this morning, but it was barely bitter. yay.
Ah, jasmine tea. No matter how many affairs I have with other flavors and kinds of tea, you will always be a constant in my heart. I took this sample with my to my sister’s last night and brewed everyone some tea after dinner. The fragrance of the leaves was lovely. The tea itself is very jasmine-y and very enjoyable. I found a flavor a tiny bit harsh though. It was in no way bad, but it didn’t have the smooth silkiness I’ve had in other jasmine teas. And I found myself wishing the tea flavor was a little more present. It was mostly flower, which is fine with me, but a little more green flavor would greatly enhance the experience.
The second steep was slightly less jasmine-y and more tea-y. The tea seems to be kind of roast-y. It didn’t taste all the green and maybe more like white tea.
I would have tried for a third steep, but it was late.
All in all, this is a great tea. It’s probably one of the better jasmine teas I’ve had. I can’t wait to try the jasmine pearls! :)
I once went on a camping trip where I took a guided tour of the nearby woods. The guide cut up some branches of a young tree and told us that this plant was what root beer originally came from. Then he gave us each a bit of the branch and told us we could make tea with it. Well, I was impatient and just gnawed on my branch instead. Wow! Root beer! Ever since then, I’ve always associated root beer with wood.
Because of that association, the woodsy flavor of rooibos makes a perfect base for root beer flavored tea. This is good both hot and chilled. Unlike most people, I actively dislike fizzy drinks. So this flat root beer is just perfect for me. I also love that it’s not sweet. I don’t like sodas because they are too sweet. Overall, this is better than root beer in every way. I don’t really get the float thing though.
Thank you for sharing this with me DaisyChubb!
Has anyone else ever had dried bok choi? It’s a chinese ingredient rarely seen outside a traditional Chinese kitchen. Even my mom doesn’t cook it much since she believes that fresh vegetables have more nutritional value.
Well, if you’ve had dried bok choi, you’ll know what the fourth steep of this tea tastes like.
Fifth steep is a little less vegetable with some creaminess making a come back. The flavor is still strong.
I just pulled out a stem with three leaves and a bud attached. It’s about 2 1/2 inches long. How did that get rolled into a tiny little ball? Magic.
Steep six was over-steeped. I walked away to do something else and totally forgot about it for a good 15 mins. Tastes very strong and a tad bitter, but that’s entirely my fault. There’s a strong coconut flavor now. Nice! What will this taste like next?
Yum! This really is milky! I’m impressed that the sample packet came with a little oxygen absorber to keep my tea fresh. Then I was worried that it was going to absorb all the oxygen in the world and we’d all die. How do these little things work?
First of all, this is supposed to be a flavored milk oolong, which is fine with me. I was really in the mood for something creamy but I don’t have any milk like products right now. Brewing this gong fu style. I rinsed the leaves, as I generally do for oolongs, but then I remembered that this was flavored. Did I wash the flavor away? As it turns out, no, I did not. The first steep is smooth and green and creamy. It evens clings to the tongue the way milk does. It’s slightly roasty and slightly mineraly. It tastes like I poured some cream on top of some quality green oolong.
In the second steep, the clinging to the tongue quality is gone, but still tastes milky and sweet. The oolong flavor is coming stronger now. How I love Taiwan green oolongs.
Steep three. I used a higher temperature. This resulted in a stronger cup. The milky flavor is faint now. It tastes more vegetal. Like cooked watercress. It’s funny…I think I was just dreaming about eating cooked watercress last night. The leaves have also expanded tremendously. Wow.
More steeps coming later. :) I can’t wait to try my other samples. I’m gonna miss this one though…
So tasty! This has everything that I love about Chinese green teas. The leaves are bright green and fuzzy and lovely. They also smell fabulously like sweet hay and nutty green aromas.
The taste is buttery sweet and sun warmed hay. There’s a savory mineraly finish. It all goes down super smooth and comforting. No astringency, bitterness or harshness at all. This is very good stuff.