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69 Tasting Notes

81

Brews to a light but rich amber. Smells pleasantly musky, floral and citrusy, like a good Keemun. Taste is rich, milky and roasty with bit of spinach, seaweed and salt that I associate with a Ceylon tea. A lemon, charcoal and pepper finish. A creamy mouthfeel. Mild astringency. A superb breakfast blend in the English tradition. I like it!

Preparation
Boiling 4 min, 0 sec

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77

Brews up golden yellow. Smells like roasted seaweed, caramel and vanilla. Taste is mildly floral and sweet at the start with a refreshing, astringent, slightly bitter finish. The vanilla returns and lingers as an aftertaste.

Preparation
Boiling 7 min, 0 sec

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68

Brews up reddish orange. Smells intensely of lemon and cream. Taste is mild but with a refreshing lemon finish.

Preparation
Boiling 6 min, 0 sec

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78

Dry leaves smell light and earthy. Wet, the leaves smell fruity and vegetal like apples and tomatoes. The tea brews to a mellow amber with a complex aroma of honey, grapes, apples and baked bread. The taste is light, fruity and malty with a hint of spice (cinnamon and pepper?). Mildly drying astringency.A very good tea, but a bit mellow for my tastes.

Preparation
Boiling 3 min, 0 sec

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85

Dry leaves smell intensely of coconut. Brews up pale gold with the dominant roasted coconut aroma and a subtle grassy note. Has a chewy, full mouth feel with a very noticeable coconut (surprise) flavor along with a carmel sweetness and grassy undertones.A hint of bitterness at the finish. A well balanced flavored tea. Second steeping is much milder.

Preparation
190 °F / 87 °C 3 min, 0 sec

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75

Golden amber brew smells like oak. Very mellow taste for a Yunnan (could be steep temp @ work) – pine and bourbon with a definite licorice finish. Hint of astringency. No noticeable bitterness.

Preparation
195 °F / 90 °C 4 min, 0 sec

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72
drank Bao Zhong by Rishi Tea
69 tasting notes

Greenish yellow liquor smells fruity (melon?), with lilacs and a hint of wet grass. Creamy mouth feel. Tastes mildly sweet, vanilla, butter, rice with a floral aftertaste (lilacs again). Very little astringency and a hint of bitterness. Later steepings are grassier and less aromatic.

Preparation
195 °F / 90 °C 3 min, 0 sec

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85

Dry leaves smell like muscat. Brews rich amber and smells like honey and grape. Tastes mildly malty with a hint of smoke and aftertaste of hay. Full mouth feel. Moderate astringency. A little bitterness. A solid, archetypal black Tea (with a capital “T”).

Preparation
Boiling 4 min, 0 sec

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72
drank Ceylon Black Tea by Jing Tea
69 tasting notes

Dry leaves smell like dark chocolate. Brews up deep garnet in color. Brewed tea smells like leather, salt and autumn leaves. Tastes clean, peppery and saline.

Preparation
Boiling 4 min, 0 sec

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79

Pale amber, unusually muted, peach toned brew. Smells woody. Tastes mild and citrusy like cascade hops and pine with a roasty aftertaste. Sharp and mildly bitter.

Preparation
195 °F / 90 °C 3 min, 0 sec

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