285 Tasting Notes
This is the first tea that I sampled as part of this evening’s tea and movies session. I chose it because it promised to match the early part of the film in texture and mood. I was right. Oddly enough, this is one of the very few teas where the description matches my experience of it. The cha qi is gentle. The leaves are large and mainly whole. The aroma and taste is of a heavily pollen-laden garden on a warm summer evening, floral and slightly grassy. The aftertaste brings with it a light cooling sensation and a slight salivation. I’m half a dozen steeps in and it is still going strong. I only had a sample to try but I shall certainly add it to my wish list now. It’s really good to drink even now. No idea how it will age though.
Flavors: Floral, Grass
This tea has been sitting in storage for a while now awaiting the day when I was in the right mood to try it. I had no idea what to expect from the snow chrysanthemums either, so it was a leap into the dark.
The brick is highly compressed. The dry leaf has an earthy, cedar wood aroma. It looks great with the orange of the chrysanthemum flowers in it. Most attractive. The wet leaf is primarily earthy and the liquor brews up thick and dark. My first cup was more wtf than anything else. I got an immediate hit of Dr Pepper and tea tree oil with a cooling minty aftertaste. I steeled myself for the second cup and was glad I did. The flavour had moderated itself a bit. There’s still vanilla and tea tree there, but the underlying earthiness of the puerh is more present with a pleasing cedar flavour and chilli pepper notes. I think this tea may be an acquired taste or one for when the mood hits, but five cups in and I am quite pleased with it. Once you get that initial vanilla and tea tree hit out of the way, there is quite a bit of depth to the tea and plenty to enjoy. It’s still a bit ‘interesting’ though.
Flavors: Cedar, Spicy, Vanilla
Another first for me. I picked a bing of this up back when there was a discount on Mengku product and I am quite pleased that I did. The dry leaf has a strong honey and tobacco aroma. The liquor is strong even with a short steep and has a bitter edge to it that is not unpleasant, with an underlying caramel flavour. It has certainly woken me up now and that is no bad thing.
Flavors: Bitter, Caramel, Honey, Tobacco
Yay! I’m first!! And I’m really enjoying it. :)
The dry leaf has a warm horse and mild tobacco aroma. The bing is loosely packed with a mix of olive green leaves and silvery, fuzzy tips. It produces a dark amber liquor with no great depth yet, but with a pleasant astringency, and lightly honeyed finish. There is a hint of camphor in there and something vegetal. The aftertaste is sweet and spicy. Where this tea really scores is in the fact that I cannot feel my legs now and my arms are a bit floppy too. After two steeps I could feel the tea drunk coming on, and at four I am almost ready to start telling everyone how they are my best mates. The force is strong in this tea.
Flavors: Astringent, Camphor, Honey, Spicy, Tobacco
Drinking this tonight. I’ve brewed it western style and note the differences in my experience of it from last time I reviewed it. The dry leaf has a warm horse aroma still, but with mild tobacco notes. When brewed up I get a heady thick floral aroma, like a heavily perfumed old lady at the theatre, or a walk in a tropical garden on a warm evening. It is strong and laden with pollen. The brew is sweet with no astringency and coats the tongue thickly. There’s that word again: thick. I’m getting a lot of honeyed sweetness now, and no vegetal notes at all. It’s very pleasant, although I don’t think I could stomach a lot of this level of sweetness and tropical flowers for too long. All in all, I reckon it is developing well in my carefully curated storage, or is that despite my storage technique? (top of the bookshelf in a cardboard box)
I’ve been meaning to try this for a while now and finally got around to opening the box I had forgotten was at the back of the cupboard. Thank goodness I occasionally curate and catalogue my tea stash. So, how was it?
Salty. Very salty. Oh so salty. It’s more like drinking a salty chicken broth than a tea. Next time I shall try adding some sugar to it to see if that kills some of the saltiness. It’s actually not bad, but the amount of salt came as a shock to my system. I suspect that I could quickly become acclimatised to the salt levels if I drank this more often. It would be great to take hiking, because it really woke me up, and was quite filling and energising. I’m going to try adding sugar when I make the next packet to see if that will ameliorate the overwhelming saltiness a little. Despite the saltiness, I enjoyed it and I am looking forward to experimenting with how best to make it to suit me.
My next task will be to get some Yak butter from somewhere (or just use cow’s butter), so that I can make Po Cha fresh for comparison’s sake. I have the Tibetan Flame tea that I am informed is a staple of Tibetans everywhere, so I am quite well prepared. I think it will prove instructive to try it fresh, and having some control over the constituent components can only be a good thing.
Flavors: Chicken Soup, Salt, Salty
Finally on to the last of the Spring tea samples from Teavivre. Thank you for these most excellent teas and my apologies for taking so long to write them all up.
Dry this tea has a spinach aroma, and the long thin needles look great. The wet leaf is a mix of honey and vegetal notes. It brews to a golden liquor that is silky smooth and very clean. The liquor is sweet with umami and more vegetal notes. There is a tiny hint of astringency that is expressed more in the aftertaste than in the initial tasting and the aftertaste is cooling on the tongue. Just the job for a Sunday afternoon as I deal with the effects of a little too much red wine the night before.
Flavors: Honey, Spinach, Umami, Vegetal
Another free sample from Angel at Teavivre.
Also, another tea that I have not yet written up. I sampled this a while back but got distracted before writing a tasting note. Bad me!
The dry leaf is thin and twisty, and dark olive in colour. It smells of hay. Wet, the leaf has a slight hint of umami and asparagus. In the pot it looks like a green cave of tea leaf stalagmites and stalactites as the leaves have vertical and some sink to the bottom. The liquor is a pale peach colour and carries little aroma; just a hint of savouriness to hit and something slightly floral or vegetal. Tasting it reveals a very delicate tea. It is lightly floral, smooth, sweet with a savoury edge. The asparagus notes carry through from the aroma and the aftertaste prickles gently on the tongue in a pleasurable fashion. Not as in-your-face as the Long Jing, this Mao Feng is a jolly good, gentle cuppa that is quite relaxing to drink.
Flavors: Asparagus, Floral, Hay, Sweet, Umami