136 Tasting Notes

94

Soy sauce – that’s what the dry leaves smell like (not as pronounced after the leaves are steeped). While I’m on the subject of the leaves, they are very large and hand rolled (barely fit in the 100ml gaiwan when dry). Quite interesting how the dry leaves speak soy sauce, yet the liquid is more gingerbread. The cup is very tasty with its thick, savory and very sweet broth. Deliciousness in every sip!

Preparation
205 °F / 96 °C 0 min, 30 sec

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84

Nice sweet sheng with deeper oak notes. This one reminds me being in a forest of recently harvested trees after a rain shower. Its like inhaling the dampness and being refreshed by the clean air, with the extra aromatic fragrance of the sawdust. Great cup of warmth and memories.

Preparation
205 °F / 96 °C 0 min, 15 sec

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87

The marriage of honeysuckle nectar and clover honey. Sweet and refreshing. Very light and easy to sip quickly. The leaves are very tender and remarkable good quality.

This is a nice greener oolong and complements other more oxidized and roasted types of teas. I like drinking this one along side a sweet Sun Moon Lake black. Sometimes nice going back and forth between the two, fully absorbing the complexity and contrast of the different class of teas. Nonetheless, this tea can be certainly drank by itself with great pleasure.

Preparation
205 °F / 96 °C 0 min, 15 sec

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92

Chose to gongfu steep this one. Wow – this tea brew a nice clean, thick liquid. The aroma is spicy in its chai-likeness, yet has deep hay notes and a sweet molasses and oats thickness. This tea is pretty remarkable in how it continues to produce several cups without weakening. I may load up on this one on my next purchase. Thank you, Silk Road Teas for including this generous sample with my purchase!

Preparation
205 °F / 96 °C 0 min, 30 sec

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87

Real nice black tea. Has some very pronounced creamy, thick, malty cocoa notes – even reminencent of a black Assam. Delicious in every sip and very warming to the body.

Preparation
205 °F / 96 °C 4 min, 0 sec

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85

Crazy sweetness! I had to double check this one. I even cleaned out my cup a couple time with boiling water and wiped thoroughly. Very pleasant sugar cane taste and Dian Hongcha likeness. There are some light grassy notes, but these are brief and towards the back of the throat.

Definitely enjoying this one. It has changed quite a bit from last year – its bitter and super dry astringency. There is only a small amount of dryness now, but it is very good. Adds to the lingering sweetness.

Preparation
205 °F / 96 °C 0 min, 15 sec
mrmopar

This has been on my shopping list for a while. Thanks for the review of it.

Pureleaf

mrmopar – with the spring leaves and how it is really starting to show off its sweetness and character, I recommend it. If you want to try it some time, drop me a message with your address I’ll send your sample. :)

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94

Very good young sheng. Certainly has more age to it than the date indicates. The citrusy lime and mineral notes mingled with basil and cilantro, ending with a thick stewed sweet peas savoriness. It’s the uniqueness in taste that puts the Ai Lao mountain teas in its elevated class. Something special for sure.There definitely seems to be a faint similarity and kindredness to the YiWu mountain teas, although they aren’t the same. This tea should keep its complexity and age nicely.

Preparation
205 °F / 96 °C 0 min, 15 sec

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81

Nice thick brew with a smoky camphor taste. It starting to mature slightly, as it’s color has darkened to a light amber – leaving behind the young sheng punch. Definitely a decent tea!

Preparation
Iced 0 min, 15 sec

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82

A very nice crisp citrusy and sweet cup. There is a nice balance of contrasting astringency and honey, citrus sweetness – kumquats come to mind while I sip away. I’m currently discovering a numbing sensation to the roof of my mouth and sides of the tongue. There are some faint floral notes after you get past steeping 4. I’ll need to try this one at a lower temp later on and try to pull more perspective from it total capabilities. Pretty great start for a Saturday morning (now afternoon:)!

Preparation
205 °F / 96 °C 0 min, 15 sec

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87

These thick leathery leaves have a very clean and smooth taste to them. I’m picking up granny smith apple and clementine notes mixed with warm cream, quickly changing to a honeysuckle finish that lingers.

Preparation
205 °F / 96 °C 0 min, 15 sec

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Bio

I’m a southern boy that relocated to the Mid-West that has an intense love for high quality loose leaf tea! This is no doubt, a passion I intend to enjoy and pursue for the rest of my life! I love the art of tea, and the expression of it’s culture in each cup.

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http://southern-sips.blogspot.com/

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Typically, I’m a straight tea and loose-leaf type of drinker. Black teas (especially Taiwanese blacks), Greener Oolong and Sheng Pu-erhs are top on my list!

Don’t get me wrong though, I do like me some darker, roasted oolongs, shu puerhs, greens and whites are a must as well!

I guess the only way to get the bigger picture is to start with that I love tea. Almost all traditional teas are welcomed, and I have been know to try a few flavored or blended teas.

Location

Mid-West USA

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