136 Tasting Notes

88

This one was completely different from what I thought it would taste like, however it is really good! For some reason, I was thinking a little darker, more roasted or possibly close to some of the Oriental Beauty that I’ve had. This is not the case here.

Both the dry and infused leaves did not change in its consistency of fresh cut spring grass and wild onions. There is a certain bothiness to the liquid that is full and satisfying. It is very easy to sip this tea, with its smooth green tea-like qualities that ends the mouth with a touch of sweetness.

I found the leaves to be of excellent quality and completely enjoyed watching the leaves unfurl a little after each infusion. This tea is perfect for experiencing with a gaiwan!

There is a small, I mean very small amount of astringency detected if the water temp is much above 185 °F, however I tried it closer to boil and found it still pleasant – not offensively overpowering. No matter the steep time or water temp, the tea was found to be very forgiving – which is uncommon with most greener oolongs. They can be quite cantankerous, and refuse to be nice or sweet if not given their cooler pool of water.

Great job, as I’m finding is usual, to Thomas and the team at Siam Tee Shop with this one! Very nice greener oolong!

Preparation
185 °F / 85 °C 0 min, 30 sec

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100

Whoa!!! I really wasn’t truly prepared for this tea. It is nothing short of amazing – no joke. Cutting to the chase, it’s a mix between a Taiwanese Sun Moon Lake and Laoshan Black that I’ve had from Verdant Teas. Yes, I’ll go on the record and say it’s that good!

After warming the gaiwan and letting the heat activate the dry leaves as they sit with lid closed for 5 seconds. There are wonderful notes of ripe apricots and fresh cut sugar cane. Add a little hot water for 5 seconds, for the first infusion, and you now have an aroma of raisins, oven dried apples chips and interestingly enough, buttery hominy.

The liquid definitely has the fruitiness similar to some of the Taiwanese Black Assamica strain that I’ve tried, along with a complimenting light coca creaminess. It is very smooth, bright and leaves a clean, minty taste to the mouth – without any bitterness!

I must say, THANK YOU to Thomas at Siam Tee Shop for this one! It was included in a sampler that I purchased and I’m really glad that he was generous to release this lovely tea. I would not have been offended (now that I have tasted and seen its great brew), if he would have hidden and kept it to himself. You couldn’t blame him at all! Wonderfully delicious black tea!

You check out this tea and decide for yourself here: http://siam-tee.de/product_info.php?products_id=41

You will not be disappointed!

Preparation
Boiling 0 min, 15 sec
Pyra Gorgon

Now I want to go out and buy this tea! Great review.

Thomas Edward(Toad)

http://www.siam-tee.de/product/jin-xuan-black-pearls/?lang=en
Pyra you really should get some of this Tea, It is delicuous!

Pyra Gorgon

I think you are right, Tommy the Toad.

Thank you for the link!

Pyra Gorgon

8 euro isn’t so bad a price for 100 grams. plus another 3.45 euro for shipping. ( will wait till USD to EUR get more parity)

Terri HarpLady

Wow…now I want some of this one!

Sil

mm sounds delicious!

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93

Very nice shu puerh! This was one of the ones I was waiting to try for quite some time and I was not disappointed.

I love the smoothness of the sip and the strength to its brew. Really does well with a GongFu styled shorter steeping. The liquid has plenty of body and is not watered down tasting. This allows for quick reload of your next cup and works perfect for the impatient tea drinker. No need to wait here, steep for 7 seconds in your gaiwan and you are all set – time to pour and sip!

There is very little fermentation smell or taste – more fresh uncovered earth or moisten moss. Greener, not old musty. I found no bitterness at all, no matter the steep time (I did allow the leaves to steep longer a couple times, to gauge it’s character under the Western steeping style. It’s all about knowledge and full experience, for me that is).

There were some cleaner, almost medicinal properties to the tea that I noticed the longer I drank. One surprise I found, somewhere around cup 4-5, was a numbing sensation towards the front of the mouth and concentrated on the tip of the tongue. This was most enjoyable and added depth to the overall interaction with this tea and its wonderful complexity.

I’m sure that I’ve missed a few points that are needed to be stated, however my mind is not able to put all the necessary words together. I guess what is written will have to be the only voice at this time. If there is any question of what I’m trying to say – I really enjoyed this tea!

Preparation
Boiling 0 min, 15 sec
Bonnie

I love the name too!

mrmopar

oh, i got one of these i am going to have to try it soon!

Claire

I tried this on Monday and loved it! Great little cake.

ashmanra

On my list!

Garret

I am so humbled and appreciative of the enjoyment that you are all expressing for the teas that I have been choosing and pressing. It makes all the work and money worth it. I am truly grateful. No words. Just so happy. A happy man.

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91

Thank you Stacy at Butiki Teas for this wonderful sample!

Where do I start here? There are so many thoughts concerning this tea and it’s uniqueness. Let me state as we see with this tea, like many other things, it’s possible for other cultural groups to adapt and adjust it to their own region.

Wikipedia voices the following http://en.wikipedia.org/wiki/Pu-erh_tea:

Please note, I consolidated the main parts from this article to illustrate the theme of processing provinces.

“Pu’erh tea is a variety of post-fermented tea, specifically Dark tea, produced in Yunnan province, China… There are a few different provinces, each with a few regions, producing dark teas of different varieties… Those produced in Yunnan are generally named Pu’er, referring to the name of Pu’er county which used to be a trading post for dark tea during imperial China. While Yunnan produces the majority of pu’er, other regions of China, including Hunan and Guangdong, have also produced the tea… In addition to China, border regions touching Yunnan in Vietnam, Laos, and Burma are also known to produce pu’er tea, though little of this makes its way to the Chinese or international markets.”

As one can see, this tea doesn’t necessarily follow these normal sources for production and in my opinion, makes this tea even more intriguing!

Using the full portion of the sample in my gaiwan with boiling water, allowing for 7 seconds steeps, I found a sweet fermented sourness to the sip. Yeah, I thought that too – sounds weird, tastes GREAT! You can smell and taste a soy likeness with sauteed onions and roasted corn. Definitely reminds me of some teriyaki dishes that I’ve had from time to time, of which this makes the tea a very nice mid-afternoon or early evening. I could see this being a “dinner tea” in contrast to a “desert tea”. The difference is you could bypass a meal and easily substitute this tea for a soup of some kind.

After the 2nd or 3rd infusion (sorry, lost track), I started letting the leaves steep a tad longer – somewhere around 30 secs. This brought out a bitterness and taste that resembles acorns (yes, as a child I was curious:), then turned to a good astringency. With the longer steeping, it is certainly a full bodied tea, with a lingering tangerine/grapefruit citrusy.

Overall, I must say I’m pleasantly pleased with this tea. Very nice! Thanks again, Stacy for this wonderful addition to your offerings.

Preparation
Boiling 0 min, 15 sec
Sil

thanks for the great review! Looking forward to trying this in the future

steelhead

Nice review!! I have been interested in this “puerh”, and I look forward to giving it a try.

Butiki Teas

Ah yes, acorns. I think that might be more accurate than the chestnuts I have written in my notes. Glad you enjoyed it.

mrmopar

great pu-erh review!!

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93

What a wonderful and delightful tea from Butiki Teas!

I was quite surprised by the recommended water temperature for this one, as it appears to be a much greener oolong for that temp range(normally speaking). One thing I have learned and never hurts to try, is the company’s steeping instructions. The instructions did not guide me astray. They were perfect!

The tea’s leaves are medium darkness, but certainly leans more to green than roasted. Once you add the water and give the leaves its first rinse, you really see the nice spinach color come to surface.

The taste is sensational, with its floral, creamy and very light, but thick fullness. There is a cleanness, almost mintiness to the tongue. Has a lot of similarities to a First Flush Spring Green Tea, yet with a butteriness. Very satisfying and comforting, especially to the tummy. I really need this tea right now, so I’m glad to have this one on hand to keep me relaxed. Last week was a very long one. Monday’s are usually the days that we feel the impact of the preceding week. Glad for this cup.

One last thing, I’ve been working on these same leaves all day and they show no signs of depleting its great quality liquor. I will definitely have to come back to this one again later on in the week. It has a great character and shows great promise to becoming a favorite. Thanks again, Stacy at Butiki Teas for your excellent service and outstanding products!

Preparation
185 °F / 85 °C 0 min, 30 sec

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87

For the full review and pictures, see: www.southern-sips.blogspot.com

There was plenty for me to learn concerning this tea, most importantly of it potency. This was my first Xiaguan tea, and I guess they are known for their strength. No words could describe or indicate the pungency and bitterness from this tea. I prepared it with the same amount of leaves as my other puerhs and oolongs – enough to cover most of the bottom of the gaiwan. This I found out was not such a great idea! My mouth was insulted with its bitterness and my stomach began to speak to me as well, because of this dreadful brew. After trying several infusions, there was no found “mellowed/sweet tea”, again promised by the retailer. This almost discouraged me altogether pursuing this tea at this time, maybe more time is needed to allow this sheng to age.

I must say that the owner of the online shop, was most helpful and willing to guide me to this tea’s sweetness and mellowed taste. It only took me a couple more settings with this tea to finally get what was desired. The trick all came down to lessening the amount of tea used. It really only took about 1/4 the leaves of what I normally use and shortening my steep to 5 seconds instead of 15, to bring out the best from this Tibetan brick. There really is a sweetness and very nice savoriness to this tea, once all the right conditions are met. I’m glad that I now do not have to wait a few more years to try this one again – it will certainly not last that long now!

Preparation
Boiling 0 min, 15 sec
Charles Thomas Draper

I’m drinking a Xiguan as I’m reading this and loving it. Why do I always smell the gum that came with baseball cards with most Sheng? Weird

Thomas Edward(Toad)

I have one similar to this,Very Nice :)

TeaBrat

Did you try it with yak butter? :)

Thomas Edward(Toad)

Goat milk butter ;)

K S

I am impressed you sought out what you were doing wrong rather than just saying this is nasty and moving on.

Pureleaf

Amy oh & Tommy the Toad – You guys need to share the info behind this yak vs goat milk! What am I missing here? lol

KS – that’s the only way. Some teas demand more attempts and time to master developing the best taste from its leaves.

Charles Thomas Draper – that’s a great observation! I think you may be right and I have know idea. Now you got me anxious to taste some more and search for this taste. :)

Pureleaf

I have no idea why I typed “know” instead of “no”. lol

Thomas Edward(Toad)

lol, I make Butter tea with this type of tea sometimes, I was just replying to Amy Oh that I use Goat Milk Butter cuz We don’t have any Yaks on our “farm” lol I think I got a post about Butter Tea here on Steepster somewhere. :)

mrmopar

like ks said great job on further exploration till you found the comfort zone. tommy gave me a butter tea recipie that i can’t wait to try!

ashmanra

In Tibet, they add salt and yak butter to their puerh! I understand the salt helps replace minerals lost sweating as they climb about the Himalayas, and the butter provides much needed calories and fat to keep warm in the brutal environment.

Thomas Edward(Toad)

Yep, In Tibet they have to do it that way, thats exactly what I read about on the internet, thats how I ended up stumbling upon Butter Tea recipe lol I’m sure ours tastes way different from real Tibetan tea but I try :) I guess I could have explained what it was was, Thanks Ashmanra! Sorry Pureleaf didn’t mean to jack your thread ;)

Bonnie

I have a butter recipe and tried it before and like it very much. Nice on a wintry day with snow outside. Comforting like a broth. I was talking to a friend in California, an older woman almost 70 who went to Mongolia this year and drank a bowl of yak butter tea. She was offered another bowl but said the bowls were so big, she couldn’t drink two. I think she had guts! She spends all her time helping the poor, visiting the sick, doing without frills in her own life for the good of others.

meliorate

This sounds fascinating… Inspires me to try butter tea myself!

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91

Extra leaves, hotter water temp and shorter steep time takes this one to a different taste range! There is a citrusy pungency that shocks the senses, then heightens the taste buds for the next transition of taste – pumpkin! Imagine that, what a brilliant concept – Pumpkin Creme Brulee to taste pumpkin-y.

As stated in my first taste log, this is a very nice tea with nice quality to its leaves and liquid. Really nice way to start off the November as we now see that 2013 is almost here. On that thought, I need some more tea! Way too much to do at the moment. Good times.

Preparation
Boiling 0 min, 45 sec

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96

Rating going up!

After a few more times of actually trying this tea at several steep times, using more leaves and varying water temps – this is a great tea! This tea taste even more wonderful as it cools. There is tons of unique fruity flavors that come out from the liquid, that range from appley to peachy to apricots. Very interesting and delightfully delicious!

See my previous tasting notes for an expanded review.

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

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89
drank GenmaiMatcha by Zen Tea
136 tasting notes

Thank you Zen Tea for this very nice sample! It is much appreciated.

This tea combo of Genmaicha and Matcha is a very nice treat,when looking for something more than the traditional green or oolong tea. There are faint toasty notes from the puffed rice (which would satisfy the longing for an oolong:), however there is much more complexity than most teas in this class.

There is a fresher, more fuller taste to the tea than other Sencha grades that are usually coupled in the Genmaicha. Zen Tea’s claim of “made from only Ichibancha (tea from the first harvest of the year)”, seems to hold up to its claim. The brew tastes more like a smoothie of some sort, which may be attributed to the addition of the matcha. Whatever may be the case here, it is really good and stands alone in the Genmaicha category.

You can really taste the green tea, yet with a creaminess and very smooth, non-bitter sip. The quality of the leaves are not disguised behind an extra dose of roasted puffed rice, intended to hide it’s shortcoming. I like the fact that you can evaluate the tea, well – for its leaves.

This tea may not be for everyone, especially if you do not normally like the taste of greener teas – this is certainly a GREEN tea and that’s what you get. If however, you love perfecting the lower water temp to ensure the sweeter, buttery and creamy characteristics of a green tea – don’t pass this one up! You can really play with this one quite a bit. I actually used about twice as much as normal in my gaiwan and shorten the steep time and found great success. Very tasty!

Preparation
180 °F / 82 °C 0 min, 30 sec

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90

Revisiting this one after quite some time. For some reason, I have developed a strong liking to Ginseng Oolong. Maybe, it’s because my taste are still developing. It’s possible, this development is due to try several different ones. Nonetheless, this tea is excellent and my previous rating must be adjusted. With the quality that I find from multiple infusions, the rating is now raised!

It’s hard to compete with a yin/yang type of taste during and after the sip. The first texture is brisk, yet a good dryness, almost bitter – that carries an overall ginseng taste. The dryness swells and becomes sweeter, then more minty. It is a very nice lingering tea.

Definitely delicious! I’m glad I tried this one again!

Preparation
Boiling 0 min, 45 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.

You can also follow me here:

Blog:

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

Twitter:

https://twitter.com/southernsips

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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