133 Tasting Notes

89

These soft twisted downy black tea leaves are long and slender, with a coloring that is just as wonderful as the cup – dark chocolate and coppery caramel, intertwined together. It’s hard to get past the beauty of the dry leaves, but truthfully the brew is just as grand. Let me say before moving on, the prominent aroma from the dry leaves is of shaved dark chocolate – slightly drier, chocolate dust in smell.

The leaves seem to unify in color during and after the infusion. The liquid is full bodied and carries the cocoa aroma to a creamier molasses taste as you finish the sip. The tea seems to hold out very nicely during each of the steepings.

I started with a longer western steep time on the first infusion, then switched to Gung Fu method for a few cups, then back to western. Now looking back, I should have started Gung Fu, then switched to western to get the best take on how the tea really develops. Nonetheless, I’m pretty sure that I enjoy a little longer steep time on this one, in order to get a little bit of the drier astringency feel to the mouth. At least that’s which way I prefer at the moment.

This is a great tea and it certainly speaks for itself. One you must try to fully appreciate it.

Preparation
Boiling 2 min, 30 sec

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94

Thank you Nuvola Tea for this delicious and unique sample!

What a great idea of offering this very intriguing black tea. It’s always nice to find a good Taiwanese tea, especially a oolong or black – but find a hybrid, now that’s absolutely perfect!

The really long dark strips of tea leaves are more like an oolong, but they are more oxidized to the range of black tea. The taste is sensationally sweet, with some roasted fruity peach notes. The liquid has a pleasant medium fullness with a faint maltiness toward the end of the sip.

This tea is another great reason to love Taiwan teas! Thankfully companies like Nuvola Tea see the need to expose the Western culture to this great treasure. What a privilege it is to experience the long history & tradition of other cultures that celebrate good tea. Definitely a great cup!

Preparation
Boiling 2 min, 30 sec

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96

Blown away by the intensity of this tea! I’m at loss for words of its complexity and brilliance. You’ll find peppercorn spiciness, sticky rice aroma blended with stewed tomatoes and roasted garlic. There’s something in the flavor that reminds me of pine resin and moisten moss. I didn’t notice any bitterness or harsh/sharp dryness during or after the sip.

This was my first care package from the Verdant Tea Club membership and I couldn’t ask for any better pairing of teas! I’m definitely looking forward enjoying this tea, along with the others sent. Thanks, David and Verdant Tea for providing excellent quality!

Preparation
Boiling 0 min, 15 sec

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96

These long charcoal-colored Taiwanese Assam leaves have a sweet raisin and creamy cinnamon flavor, that adds to the fuller malty texture & fruity, honeycrisp apple-like base. I found no astringency or bitterness during the first couple steepings and discovered the quality is high enough to deliver a delicious cup even after infusions 4-6.

When I asked each of my kids what they thought of the smell of the tea, not allowing them to actually see it but lifting the gaiwan slightly to allow the aroma to waft out, they sad – “Is that an oolong??” and “Very sweet smelling” I love to keep them guessing and not always depend on what they see when trying new teas. Poor children, they are already corrupted with the world of tea obsession.

As previously stated by Stacy at Butiki Teas, “In the 1920’s, under Japanese rule, Assamica tea bushes were brought to the Sun Moon Lake area of Taiwan. At the time, the Japanese wanted to compete with the British in the black tea market. Since then this Assam has been refined by the Taiwan Research and Extension Station.” I’d say they found a huge success! This would rank as one of my favorite black teas,and am now worried my recent purchase will not last nearly long enough!

If you have considered in the past whether or not to try this unique tea, let me urge you to move forward. I can think of no reason to delay any further. Splurge. Treat yourself. :)

Preparation
205 °F / 96 °C 2 min, 45 sec
TheTeaFairy

Pureleaf, I agree with everything you said, this tea deserves a star on the TEA Walk of Fame!

Pureleaf

Good call TheTeaFairy. I second that motion! :)

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93
drank Grapefruit Dragon by Butiki Teas
133 tasting notes

Thank you Stacy and Butiki Teas for this very delightful creation – absolutely wonderful! Also, a huge appreciation for you helping me out with this gaiwan. I’m really loving it and this was the tea of choice to celebrate this new teaware treasure.

These terrific Anhui Organic Dragon Well leaves with poppy-red colored safflower petals are just as pleasing to the eyes, as the tea is to the palate. Let me confess first – I LOVE grapefruit! So the obvious is understood immediately, when you find that this tea duplicates with great intensity the characteristics of grapefruit. This understandable would not be enticing to anyone opposed to this type of fruit, but for those that enjoy a delightful citrusy treat – look no further!

There is almost every single phase that you would expect of the real fruit. You will find mellow tartness, then a refreshing and cleansing sweetness. The flavor stays consistent even after multiple infusions.

This is a great anytime tea and I’m pretty sure that it would be a very nice chilled tea as well. I may have to try this in the near future. Until then, I will see how many infusions this tea can deliver! Very nice!

Preparation
180 °F / 82 °C 0 min, 45 sec
Butiki Teas

I’m so glad the gaiwan is working out for you and that you are enjoying the Grapefruit Dragon! :)

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86
drank Kenya Kangaita by Butiki Teas
133 tasting notes

These dark leaves have a full body brew, with a smoky citrus taste. Pure smoothness, that is bright with no bitterness – only a good astringency towards the end of the sip, that turns slightly sweet.

Preparation
205 °F / 96 °C 2 min, 30 sec

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87

Thanks to tunes&tea for sharing this special sample!

This is one crazy complex aged tea. There is certainly noticeable Dong Ding characteristics, however this one brings much more to the cup. The roasty notes are darker, even a touch of char-like quality – not burnt though. There is a mixture of barley and a pleasant hardwood bark flavor – a woodsy roasted tea, with a malty shu-like (puerh) character. There is no detectable astringency, all that is found is a full bodied brew with a silky smooth sip. It slightly sweet, then it not. Very strange – in a very good way. I can’t quite put my finger on it.

The midnight colored leaves remain their darkness, even after several infusions. I found this tea a little tricky to completely unfurl. It’s a very shy tea, that needs great patience and plenty of time to allow it to fully develop and it’s complete personality to unfold. After around 3 or 4 infusions, finally it decides to really come alive!

I personally would not recommend this tea if you are rushed and in a hurry. You simply would only see it as a good tea, and completely miss its greatness. Very nice aged oolong. Another fine job done by Stacy and the Butiki team!

Preparation
180 °F / 82 °C 2 min, 30 sec

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85

This is a very pleasant and pleasing puerh, with its full and dark brew. The color of the liquid is a deeper reddish coffee and comes off silky smooth from the cup. I found no hint of aquatic or fishiness in the aroma or flavor. There was no discernible bitterness, but rather a good dry astrengency after the sip.

Very nice ripe dark tea with good age and maturity. It can only get better from here!

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

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91
drank Zhen Qu by Butiki Teas
133 tasting notes

A very nice mellow tea with sweet honey-coated notes. The brew is light and malty cocoa-like, with an pleasant smoothness. The leaves are definitely of good quality and you you see clearly the 2 leaves and bud after the second infusion. Speaking of the second infusion, it turns more creamy and there is no bitterness that is noticed.

Definitely a anytime kinda tea, but seems very fitting for a first or last cup of the day. Another wonderful treat from Butiki Teas.

Preparation
Boiling 3 min, 30 sec
Bonnie

This is really good, I agree…

TeaBrat

I like it too!

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89

This is a very green oolong, that has plenty of smooth buttery notes.The vegetal tone is mellow, as is the color of the liquid, which is a light greenish yellow. Very clean and a tad creamy.

I figured that I would mix things up a bit this time around, and test a lower water temperature and shorter steep time. There is no hesitation in my mind of preference – this method worked perfectly. I’m very happy to have this one as my last cup of the evening. It leaves a very refreshing, slightly minty tingle to the taste buds. I can’t wait to experiment a littler more later on, when I have more time to have multiple infusions, following the above mentioned method (previously, I steeped longer and used a higher water temp, around 195°F for 3 minutes).

This tea pleases me very well. Oh, how I do love me some greener oolongs. :)

Preparation
185 °F / 85 °C 1 min, 15 sec
Insence&Tea

I’m looking for a good tieguanyin that is good but not quite as expensive as verdant’s. Their’s is by far my favorite but it’s a little out of my price range. How does this tea compare to other tieguanyins you’ve tried?

Insence&Tea

I apologize for the repetition and mass of apostrophes, I’m really tired

ashmanra

I like Teavivre’s Monkey Picked Tie Kuan Yin very much, and there regular as well. They also have in soaked in honey. All are DELISH! And affordable. Harney and Sons entry level one is also excellent.

Pureleaf

I’m not sure in comparison to Verdant, as I have yet to try , however this is a very nice Tie Kuan Yin. I really like it being greener, less roasted. I agree with ashmanra, Teavivre is an excellent option!

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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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