110 Tasting Notes

90

1 tbsp in 12 oz

Forgot how much I liked this! It seems that Taiwanese black tea can do no wrong as far as I’m concerned. I love every single one I’ve tried. I’ve decided that as a group, they are my favorite kind of tea. Subtle differences between them, but all just the perfect mouthfeel and sweetness level for me. YUM.

Preparation
205 °F / 96 °C 3 min, 0 sec
TheTeaFairy

Totally second that, Taiwanese Black, especially Butikis are my all time favourites!

Chelle

Me too! Me too!

Terri HarpLady

I’m having this one in the morning for sure.

El Monstro

Yeppppppp great tea, still waiting for the wild mountain black tea to be back in stock so I can try it.

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drank English Breakfast by Typhoo
110 tasting notes

When I ran out of PG Tips (which I often drink for my morning tea when I am not interested in subtlety, but just need to wake up), I saw a small box of this at the tea shop and decided to give it a try to compare. I’m gonna stick with PG Tips. This is decent, basic black tea in the same sort of style, but it doesn’t have as much flavor to me. I’m just more fond of the PG Tips.

Josie Jade

I LOVE PG Tips too!

gmathis

I’m slathering for my favorite store to restock PG tips looseleaf (they sold by the ounce); they have this; it may have to be my fallback.

Rachel J

Oh, and around here, Typhoo is really hard to find anyway and more expensive. I’m glad I didn’t like it better than PG!

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95

2 heaping tsps in 12 oz

Have had this a few more times since my last note. It is soooo good. I’ve decided that the texture reminds me of miso soup. It is so rich and comforting.

Preparation
190 °F / 87 °C 3 min, 30 sec

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95

2 heaping tsps in 12 oz

Wow, now I don’t know if I prefer this one or the Imperial Mojiang. The leaves are gorgeous. Perfectly straight needles. Not a single one broken. It has a very rich, heavy mouthfeel. And perhaps for the first time, I am finding a tea pleasantly astringent. Usually when I find a tea astringent, I consider it a negative, but this one has a very slight astringency which balances well with its “thickness”. Hope that makes some sense.

BTW, this note is for the Spring 2013 plucking.

Next up will have to be a side by side taste test of these two marvelous teas.

Preparation
190 °F / 87 °C 3 min, 30 sec
El Monstro

I’m gonna have to put in an order with this company, I remember thinking they have a nice selection of teapots awhile back. What is the deal with the .com site vs the .us site, is one overseas and the other here?

looseTman

YS has a site in China as well as one in the US. The shipping cost less from the US site, but the selection is not as large.

Rachel J

Oh, I didn’t even know about the 2 sites. I used the .com. Will have to see if these teas are available at the other one!

Rachel J

Just checked, and they aren’t. Interesting… Shipping from China was only about 10 days, but I recall it being quite expensive. On the other hand, the tea itself was priced very low for the quality, so it all balances out.

Doug F

I go back and forth with these two. I just love the thick rich taste that I don’t find in many other teas.

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95
drank Mi Xian Black by Butiki Teas
110 tasting notes

1 tbsp in 12 oz

Delish as usual! Like I always say, a bit lighter and drier than Taiwanese Wild Mountain Black but definitely in the same family.

Preparation
200 °F / 93 °C 3 min, 30 sec

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90

2 tsp in 12 oz

Okay, I definitely have to pick some of this up in my next order. It’s fabulous. Just like I said before, a sweetness characteristic of Dian Hongs from the many golden tips. Super smooth and rich.

Preparation
185 °F / 85 °C 3 min, 30 sec

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95

1 1/2 tsp for 8 oz

Fantastic, like I said before. This is stronger than I brewed it last time. It does gain a hint of astringency this way, but just a teeny bit. I think I’ll try 3:30 next time.

Preparation
200 °F / 93 °C 4 min, 0 sec

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100

1 tbsp in 12oz

Every time I don’t have this tea for a couple of weeks and then have it again, it’s an experience. Seriously, there can be no better taste on earth than this. It’s crazy how much I love it. Nothing else compares. Other Taiwanese blacks are kind of similar but this one is unique and just amazing.

Just a couple of tablespoons left to hold me until it’s available again. Eek.

Preparation
200 °F / 93 °C 4 min, 0 sec
ifjuly

So jealous! I don’t have any and have to wait to try it…aren’t teas like that the best? Yay.

ifjuly

(And don’t worry, I’m not fishing for a swap. Just realized that may have come off as passive aggressive beggining, ha!)

ifjuly

*begging. Wow brain, wake up.

Rachel J

Haha, ifjuly… If I had more, I would trade (even thought you aren’t begging), but I got the last ounce Stacy had and have to make it last. ;)

Chelle

I have this on my wish list too. Have you tried the Mi Xian Black from Stacy? t’s yummy!

Doug F

Stop it already! I can’t read any more reviews of this tea knowing I can’t buy it until the summer!

Rachel J

LOL, Doug… The Mi Xian Black is amazing too. Very similar though a bit “drier”.

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80
drank Panyang Congou by Harney & Sons
110 tasting notes

1 tbsp in 12 oz

This was better last time with less leaf. It bordered on bitter this time. Must remember to do no more than 1 1/2 tsp per 8 oz.

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

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95

2 heaping tsp for 12 oz

The best Dian Hong I’ve ever had. Thanks to Doug F for turning me on to this. It has all the classic Dian Hong flavor that I’ve come to expect with zero astringency and a very smooth, rich mouthfeel. Love love love…

I might brew it a little stronger next time to see how that goes. It is so smooth, that I bet I could get even more flavor out of it without risking too much astringency or bitterness.

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

Sounds yummy!!

Terri HarpLady

The photo looks alot like Golden Fleece!

Rachel J

I haven’t had Golden Fleece, but this tea is amazing, and at such a reasonable price even with shipping from China. It is beautiful tea!

Doug F

Phew! I was hoping you would like it as much as I do. In terms of leaf measurement, I find it hard to use a teaspoon because the leaves aren’t compact. I pretty much just eyeball it. I usually steep it for four minutes.

Rachel J

Thanks, Doug! It is nerve wracking to recommend things to people. :)

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Profile

Bio

I happily reside in Park Slope, Brooklyn with my husband, our baby son, and our dog. I teach over 40 piano students per week at my home studio and created “Fundamental Keys”, a classical piano method book and video series.

My husband and I are vegan and have been for about 8 years. We are enjoying bringing up our little one in the vegan tradition!

I went through a major tea phase some years ago (2006-2009) and had quite a collection and tasted hundreds of varieties. Then I went off caffeine when I decided to have a baby, and after he was born I got into a nasty coffee habit. Now I’ve come back to tea, thank goodness. I’m finding my tastes have changed quite a bit since my first go at tea fanaticism. Really enjoying some of the amazing and deliciously complex teas I’ve learned about through Steepster!

Location

Brooklyn

Website

http://about.me/rachelj

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