477 Tasting Notes

83

Dry leaf aroma: buttery, squash, ver lighty light pepper note, seaweed, floral, sweet
Brewed tea aroma: Floral, honey, spinach

Thick mouthfeel, slight salty on finish, floral throughout, buttery top note, quick sharp sweetness, bean-like flavour, hint of spinach at the end of the sip

Flavors: Beany, Butter, Floral, Salty, Spinach, Sweet

Preparation
Boiling 2 min, 0 sec 3 tsp 13 OZ / 375 ML

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84

Dry leaf aroma: Licorice candy sweetness, sweet potato, slight peppery
Brewed tea: Creamy, sharp sweetness, full mouth taste

Flavors: Creamy, Sweet

Preparation
195 °F / 90 °C 3 min, 0 sec 1 tsp 13 OZ / 375 ML

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71

Dry leaf has a peppery scent. Earthy-woodsy tone. Medium thick mouth feel. Sour-type wheat-y note close to the end of the sip.

Second infusion at 2:45 gave me a bit of a buzz. I’ve never experienced this with tea before and I’ve never even been sensitive to caffeine. I had trouble sleeping afterwards which may be attributed to this tea.

Preparation
Boiling 2 min, 45 sec 1 tsp 13 OZ / 375 ML

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77

Dry leaf: light sweet potato scent
Brewed tea: Very thick mouth-feel. Dominant flavour is fresh spinach- this is quite prominent. Grassy and mineral on the finish.

Preparation
185 °F / 85 °C 2 min, 0 sec 3 tsp 13 OZ / 375 ML

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81
drank Sheng Pu'erh by DAVIDsTEA
477 tasting notes

Withstands infusion at boiling. Creamy mouthfeel. Flavour seems to have lost the complexity from previous infusion parameters.

Preparation
Boiling 3 min, 0 sec 2 tsp 13 OZ / 375 ML

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82
drank Milk Oolong by Anteaques
477 tasting notes

Creaminess of this tea comes out nicely at these parameters.

Preparation
195 °F / 90 °C 4 min, 0 sec 3 tsp 13 OZ / 375 ML

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86

Dry leaf aromas: Sweet potato, bread, wheat, sawdust, licorice
Brewed tea aromas: Sweet potato, hint of juicy citrus, light mineral smokiness
Tasting notes: Sweet potato and juicy fruit flavour (I am getting a taste of litchi) on the sip. The smokiness comes through as a top note throughout the sip and is the predominant lingering aftertaste. Some honey sweetness on the aftertaste. There a note in here that reminds me very strongly of a characteristic leathery black tea flavour.

Second infusion at 3:15 minutes gives the flavour a floral characteristic

Flavors: Leather, Lychee, Smoke, Sweet, Sweet Potatoes

Preparation
Boiling 2 min, 15 sec 3 tsp 13 OZ / 375 ML

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83
drank Purple Pu-erh by Majesteas
477 tasting notes

Baked goods-like sweetness. Cinnamon. Juicy-grapey flavour. Clean crisp aftertaste.

Third infusion for 5:30 minutes at boiling yields an olive note.

Flavors: Baked Bread, Cinnamon, Grapes, Olives, Sweet

Preparation
200 °F / 93 °C 3 min, 30 sec 13 OZ / 375 ML

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70

One teabag used
Amaretto-like soft sweetness. Smooth. Flavour seems a bit subdued. Very light briskness

Flavors: Almond, Rose, Sweet

Preparation
Boiling 2 min, 15 sec 13 OZ / 375 ML

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82
drank Milk Oolong by Anteaques
477 tasting notes

Thin tasting with a sweet finish. There is a hint of grapefruit flavour that I normally find with oolongs. The bulk of the creaminess is in the aftertaste but I’m noticing the aftertaste to be a bit sour. I may consider infusing this tea for longer in the future to see if I can get a more bold flavour. The scent of the dry leaf is certainly the full sweet pudding aroma I normally expect with a milk oolong.

Preparation
185 °F / 85 °C 3 min, 0 sec 3 tsp 13 OZ / 375 ML

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