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39 Tasting Notes
Another un-reviewed Rishi tea. As a blossoming fan of Puerh tea’s, I’m down with this keep-you-guessing sweet puerh. Couldn’t quite pin point it at the time, but the description does call for a molasses aftertaste, which might have been what I was after. I just need to try some molasses now.
I prefer cheaper more composted cake puers from youtube * cough * I mean ebay that smell and taste like soil. What can I say, I grew up on an acreage of garden, peat-moss, and rich earthly soil.
Nonetheless, this was a good tea and I would definitely drink it again. Sure picked up some stronger flavours with each steep and it steeped a solid 6+ times, each time enough for two 4oz cups.
one of my favourite teas. I prefer it over a tiguanyin, but just barely. A nice commotion of floral aromas, light and crisp tastes, and slightly sweet.
I like to decant the first couple infusions and then sip the sweet nectar right off the naked leaf from ma guywan, ya dig me? It’s pretty rad – traversing each unfurled leaf, knifing along white porcelain, drawing flavours from the tip of the bud spining to the pluck of the stem
Lo, tea.
Well, I’m surprised no one has rated this cha, people!
I can’t describe the flavour profile in too much detail as I drank like 5 different teas this afternoon thanks to Mr. Cloud Mountain Tea.
I would say, in addition to Rishi’s Jade Oolong profile, you will find grassy and grainy notes. It’s smooth but don’t over steep!
I prefer the Jade Oolong over this varietal. That being said, Jade Oolong is one of my favourite teas.
Dear Tie Guan Yin from Life in Teacup,
You are a fine grade of tea,
Grade II in fact,
O fare Tea,
Green thumb in picking,
Green tongue in tasting,
Unfurl and steep,
Unfurl and steep,
I got like, 5 infusions
Whhoooooooooooo
Sincerely,
I want to sip you
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After drinking my first few Puerh teas, I now know why flowers love rich healthy soil.
Of the dirt people! This tea smells of soil, peat, damp wood, and all smells alike. And who doesn’t like the smell of peat? It’s like brewing a rich garden in your cup…………… all winter. I’m not sure how to describe the taste, I mean, it doesn’t taste like peat, but then again I’ve never steeped peat in nigh boiling water and drank the infusion? hm…
In any case, the steep time is short and I’ll be getting at least 10 steeps in my 5oz guywan cup/gaiwan cup.
Good times!
Alright, rockon. I’ve made a couple posts already but this Chai is so good I’m making another!
I followed rishi’s instructions but found it too strong (1.5 cups water, 1 cup milk, 3 tbsp chai and 3 tbsp sweetner). So I kept the used chai and made another brew (hoping the used chai would brew more mild). I brought it to a slower boil and then filtered it and blended it like I did in my last post; just to froth it up a little. I added some cinnamon on top and voila! perfectly spiced (and very presentable) chai (for me anyways).
Next time, I will use only 2 tbsp chai mix and will probably stick with this method.
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Diggin’ this tea; it’s bolder and far different in taste from some other Oolongs I’ve recently steeped. That might sound redundant – saying this tea tastes different from other teas – but as much as I enjoy Oolongs, sometimes I have trouble distinguishing between the subtle differences and varietals (the first thing that often comes to mind is Tigyuanyin when drinking Oolongs).
Hence, I appreciate this Oolongs’ clear divide and uniqueness in taste.
Subtlety sweet roasted barley sums up well the first steep for me.
I would buy this tea again
I love to smell and eat the tea leaves before actually tasting and this is another good tea to do so. The smell is almost fruity; maybe sweet and vegetal is a better description, it’s hard to pin point. The leaves themselves taste rather bitter and roasted.
This is such a good green tea! The flavour hits you dramatically with peaks of I have no idea and trails off dry. Opposite of its flavour profile: flat and consistent. I find it much more rising and falling.
Sure am glad I purchased this again; it’s been too long.
sugoi fruity desu yo! The leaves and twigs do smell of fruit (possibly mango) but that lies beneath the more prominent smell hay & grass. The smell is pretty exciting leading up to actually drinking the tea.
Alright, I don’t taste any remnants of the sweet smell, and sencha of course comes to mind immediately, but with a dry aftertaste of malt. It’s a great morning tea.
I only purchased 1 oz but I will buy this tea again with the regular 3 oz tin; it’s that good.
Niiiiice! Sittin’ here at Tsubaki Grand Shrine of America at the Kaikan (guest house) and I just received my shipment from Tao of Tea!
Thick of smooth earthly tones and a medley of roasted nuts. Hints of grass and veggies and all together this makes up the smell of long thin dried tea leaves that are delicious to eat but one at a time.
Not unlike in smell, this tea brews a thinner and more refined long lasting taste.
In fact, eating a couple dried leaves as a pre-req is a great bonus to drinking this tea!
Time to move on to the next tea….green kukicha!
Inaugurated into the world of tea by no other than genmaicha, I soon after bored myself of this everyday cha. Even the most expensive genmaicha was still just plain green tea with roasted brown rice in it, nothing special.
Genmai-Matcha, however, could be called Genmai-Renewal. The old genmaicha flavour is very evident but with a kick of macha to stir things up. It’s a full, pleasant after-tasting tea that renews the best qualities of genmaicha.
Remarkable Cha! Rich and full Sencha flavour. I will be buying this many lifetimes over.
I’m a sucker for this type of Oolong. This Ti Kuan Yin isn’t as floral as others I’ve had but it is of the orchid nonetheless, people. For the retail price, I might not buy it again, but I will enjoy every last one of the 50-60 brews with multiple re-steeps.
Well, I’ve been lucky enough to live, work, and train at Tsubaki Grand Shrine of America where this tea is exclusively delivered. This Sencha is much more robust than regular Sencha and you notice it immediately; it has a much stronger flavour of hay and maintains a coating texture throughout. It’s not overwhelming, however, and I prefer this Sencha to any other so far. Drink it while it’s hot; the warmth of the water really complements the strength of this tea. Cool or tepid water detracts from the above-said strong points
This tea is surely becoming one of my favourites. Smells amazing and drinks smooth. I’m just here to boost the rating:)
Huh, I was surprised by the general ratings. I notice a lot of steepsters find the ginger overpowering. This is where my liking to more mild tea’s came in handy. I used maybe 12 – 15 oz boiling water to just 1.5 tbsp pu-erh for 5 minutes. The ginger wasn’t too strong and what I enjoyed most was the sheer difference in taste (from green, black, and white, which is what I’ve been drinking most). I guess that’s why it’s called Pu-erh!
Anyway, the ginger is evident and I like it. Otherwise, I’m really not sure how to describe this Pu-erh. Instead I will describe how it doesn’t taste. It’s not musty, or down to earth. It’s not sweet or bitter. It’s not smooth, tangy, vegetal, or floral.
Citrusy? Maybe. Bold? Most likely. Try it for yourself. But I recommend reducing the tea to water ratio.
Imagine if you will, a tangerine basking in the hot sun, then splitting the rind of that tangerine with your thumbs, and smelling the fresh fruity flesh; that’s what this smells like! Sharp and tangy with streams of citrus that’ll light up your nostrils. The tea itself tastes less intense, which is a good thing I think! Its like tangy lemonade without all the sugar, so it’s much easier to enjoy (and with oranges instead of lemons…). wow, my tea descriptions are so graceful (/endsarcasm).
Don’t steep too long or takes on the taste of bitter rind.
blah! not for me at all. I couldn’t help but think about urine the whole time I smelt or drank this tea. Looks like many others enjoyed it, so don’t take my word for it. I’m new to white tea and this wasn’t a great start :(
OK, so I tried it again! This time I brought 12oz water + 4oz milk + 2 tbsp chai masala to a slow boil in small pot. I let it cool down slightly, filtered it, and chucked it into a blender! This basically frothed it up a little. I tossed in some liquid honey and added some Cinnamon on top of the froth. Voila! a fuller more zesty tasting chai masala (than my previous taste test).
It’s not something I would drink everyday, but I would definitely buy this again. The change from green, black, and white teas to this spicy kick-of-a-chai is rewarding. It would be a nice drink to make for a group of friends.
Huh, after reading some other reviews, I may have brewed this…in an odd fashion?
I brought 12 oz water (1.5 c) to a boil then poured the water into a tea press. I added 2 tbsp of chai to the tea press and steeped for about 4 minutes. I poured the steeped chai into two cups and added 1oz 2% milk to one cup and 2oz milk to the other – just to compare. Obviously the milk cooled the chai way down by that point.
I think next time I will bring the water, milk, and chai to a slow boil all together and see what that tastes like?
Otherwise, I still really enjoyed this Chai. I’ve only drank one other chai, so I can’t really compare. I’m not sure what real chai from India tastes like, and I don’t think the sweet frothy chai with cinnamon sprinkles from starbucks counts 0_o.
It leaves a wonderful after taste and I look forward the next cup!
