897 Tasting Notes
My life has become so chaotic and unsure lately, remember my epic adventure I hinted at the other day, well nevermind about that. I will have an epic adventure, but it won’t be for at least another year…probably. See, things are crazy! So that means that some days there won’t be a blog and some days there will be two. Regardless of craziness, I have an excellent work in progress that I will be working on today…a tea table, yes, it is time to get back to work on my antique table turned into a tea table project. Still need to find a good water proof and heat proof varnish, since my last attempt at a water proof tea tray ended in sadness because the heat warped things.
Today’s tea came to me from Hong Kong, which totally made my day because that city is sooo high on my list of places I want to visit! From Man Cha Teas, I present White Peony! Ah, but this is no ordinary pile of fluffy Bai Mu Dan, this is something unique and spherical. From Fuding, China, this tea involves taking the needles and leaves of a typical Bai Mu Dan and gently withering them and wrapping them into a ball, sans any heating or drying. I think this is the first spherical tea I have had, not counting blooming teas, which are totally different. Before I get into the review, I want to point out the little card, one side has a lovely photo and the other a bunch of relevant info to the tea, I LOVE when tea companies include things like this, I tend to keep them as little relics of past teas. So, how does this little ball smell? The aroma is not too terribly strong, I get hints of honey, melon, and cucumber with a touch of sourdough bread and a general yeastiness. The melon and cucumber give the tea a bit of a cool edge, which is great because at the time of taking my tasting notes it was hot! It more I sniff the stronger the notes become, clearly warming it up with my sniffing allows the aroma to escape.
I decided to use my green gaiwan (easy gaiwan, pseudo houhin, whatever) for this orb of tea, it should have enough room for the ball to explode into a pile of leaves. The aroma of the partially fallen apart orb is pretty melon heavy, like a blend of honeydew and cantaloupe, funny…I kinda hate melon, but I like the notes in white tea. There are also notes of mellow cooling cucumber and a crisp muscatel note reminiscent of white wine. The aroma of the liquid is very mild with sweet spicy notes and a bit of honey.
Oh wow, the first steep is super sweet, starting out with a flower nectar and honey sweetness, it is very clean and clear tasting with a smooth mouthfeel. The initial nectar sweetness transitions to cooling cucumber and finishes off with a delicate sweetness. The initial steep was mild, but the itense sweetness made up for it.
On the second steep, the leaves have really exploded, no more orb to be found, and the color of the liquid has become quite dark and rich. The aroma is like a spicy white wine, makes me wish I knew more about wine so I knew exactly which one to compare it to! The taste is rich with a thick mouthfeel, there are notes of muscadines and honey, it reminds me of the Grecian honeyed wine I used to make and drink, very sweet and heady. The finish is cooling cucumber and a lingering cucumber aftertaste.
For the third steep, the aroma is a bit milder, like gentle honey and cucumbers, with a hint of white wine. The taste is surprisingly not as sweet, it takes on a slightly vegetal savory tone, with notes of cucumber and lettuce being the predominant notes. This transitions to a sweet grape and melon finish with an aftertaste of cucumbers. I enjoyed this sphere of white tea immensely, perfect for a hot day!
For the blog and photos: http://ramblingbutterflythoughts.blogspot.com/2015/06/man-cha-teas-white-peony-tea-review.html
I was probably the most apprehensive of this one out of the three, see I have a lifetime hate of watermelon…until about a year ago I ate some and surprisingly loved it, next thing I knew I was devouring slices of watermelon like it was going out of style. The aroma of this tea is pretty peculiar, mixing heady flowers with fresh vegetation, a bit of umami kelp, and delicate watermelon. Like someone is sitting next to you eating watermelon while you are sitting sipping your tea, it does not overwhelm at all, also props for it smelling like the melon and not candy.
I brewed this one in my gaiwan, got several steeps out of it too! The mouthfeel was delightfully creamy and smooth, and the taste was something else. It took the familiar sweet and floral notes of a green TGY and mix it with bright green notes of celery and lettuce, with a hint of buttery and green seaweed note. But where is the watermelon you might ask? Oh it is there, it blooms in the midtaste as a delicate, juicy, watermelon with an accompaniment of the green rind. It does not evolve much over steeps except the buttery Gyokuro notes became stronger, which I loved.
Wow, it has been forever since I had either a blackberry tea or a Keemun, sad, Keemun used to be one of my favorite black teas before being ousted by the fuzzy golden Yunnans, I kinda miss it. Oh man, the aroma of this one is intensely blackberry, very sweet and creamy with a bit of a crust aroma, like a blackberry cobbler. There is also a gentle hint of sage at the very end, which is kinda fun, it tickles the nose a bit.
This one was so tasty! Boo that it isn’t in the store! The Keemun is mellow and sweet, adding an underlying chocolate and slight floral edge to the intense blackberry notes. It tastes like cobbler and this makes me immensely happy. The sage is pretty mellow, just sneaking in at the finish to add a bit of an herbal depth to the tea.
I did a bit of a hmmm when deciding how to brew this one, so I defaulted to gaiwan because of course I did. The aroma is delightfully roasty, you know me and my love of char and toasted notes, the added mellow notes of orange peel and the really odd note of mate blend well. Mate is a strange thing, it smells vaguely of sage and burnt pinto beans, herbaceous and strange, but not in an unpleasant way.
I went for a couple steeps with this one too, it was wonderful experiencing the growth of the roasted notes, starting out as toasted sesame and roasted oranges and building to intense notes of char and wood. There was of course the mate, it did not necessarily clash with the oolong, but it is so strange tasting that it takes me out of the moment, the roasty toasty moment. As the steeps progressed the mate taste mellowed out and the orange notes increased, blending really well with the char, overall I had mixed feelings on this peculiar tea.
So, this was supposed to be posted yesterday, but I was super busy, swamped even, with deciding what I am doing with my life. No really, yours truly might be going on an epic adventure pretty soon! No spoilers yet, because I do not have all the details and such, but I can safely say I am excited and a little scared. Unless something goes drastically wrong (like my computer explodes again) it won’t affect the blog long term, there might be a week or so where I don’t update, but I will be sure to let everyone know ahead of time.
Since I missed my What-Cha Wednesday review, this will be a rare What-Cha Thursday! Today it is time to revisit the country of Malawi with Malawi Bvumbwe Handmade Treasure Black Tea, I was really blow away by their Antler and Peony White Teas, so I am super excited to dive into the Satemwa Estate’s Handmade Treasure Black Tea. For a while I was rather apprehensive about trying new black teas from Africa, a few nasty run-ins with some particularly dirty tasting Kenyan black teas unfairly soured me on the whole continent for a while. Really, quite narrow minded of me, but they were really gross. Anyway, onto more pleasant things, like these lovely twisted dark leaves! The aroma is pretty rich, blending notes of an oak brandy cask with roasted peanuts and yams, and a touch of loam and spice. Something about the way this tea smells reminds me of home, not any homes that I have lived in, but a feel of ‘home’ yes people, this tea smells like a concept to me.
After steeping the leaves (they get rather huge post steeping) and giving them a good sniffing, I am pleasantly surprised by the fruity notes that have now shown up. It has the oak wood and slight earthiness of the dry leaves, but now with a blend of cherries and orange zest with a hint of cocoa, oh yeah, and a spice finish. A little like allspice and a little like nutmeg, with a faint sweetness to go with it. The liquid has a lot more of the spice notes, definitely allspice with pepper, and a tiny hint of nutmeg. There are also strong notes of cocoa and cherry, with just a delicate hint of orange zest and distant flowers.
The tea has a definite briskness to it, and is quite bright, the texture is light and it really livens up the mouth, kinda like liquid sunshine for a morning wake up, without being really overbearing. I am really picky about how brisk and astringent I like my black teas, and not just because they tend to give me a belly ache, I find when they are really intense they are just too overbearing, much like some people find mint too much or flowery teas. I like my black teas (more traditional western style ones, not the delicate Chinese reds) to have just a little bite to them. The taste is both robust and sweet, blending creamy notes of cocoa (bordering between milk and dark) and peanut butter, with earthy notes of sweet potatoes and woody notes of oak. The finish is a delicate mix of cherries and orange zest with a citrus aftertaste that lingers. I feel this tea has the potential to be a really iconic morning tea, proving once again that the Satemwa Tea Estate has some mad skills.
Ah what a day, what a lovely day! Ok no, I did not do anything Mad Max related, except plant my War Boy potato (things are weird like that sometimes) no, I just took an exceptionally lovely nap. I also am very pleased with myself, even though I am still feeling pretty rough I managed to write two blogs today! I do have a question my friendly readers, would an occasional double post be of any interest? I do not think I have the time or energy (sad, I know) to write two lengthy reviews every day, but once in a while? Maybe twice a week? My reasoning is, I have a lot of teas to review, and I always feel that I do not have enough days in the week to get all the reviews I want to out. So, please, a bit of feedback would be most helpful.
So, today’s tea is from TanLong Premium Tea Collection, a Canadian company with a specialty in (as the name says) premium Chinese teas, the particular tea I am looking at today is Orange Pekoe Wild YunNan Old Tree Golden Heaven Black Tea. This black tea hails from a rugged, hard to reach, mountainous region in Yunnan (wait, isn’t all of Yunnan mountains? Isn’t that why it is so awesome for tea growing? Clearly I need to visit to find out for myself!) from 50 year old trees. The Orange Pekoe refers to the lovely golden fuzz that coats some of the leaves, my love for the fuzzy golden trichomes is never ending. The aroma of the large curly leaves is pretty delicious, strong notes of dark chocolate and dried cherry, with an accompaniment of tobacco and delicate distant flowers. The aroma is strong, I greatly enjoyed sniffing this tea, even though it does not have a ton of notes, the ones that are present are rather intense.
Once given a steeping in my bat gaiwan, the dark leaves take on a whole new level of epic aroma. Starting with notes of dark chocolate and cherries, the aroma then transitions to candied yams, sweet cream, distant flowers, and a nice heavy finish of malt. The wet leaves put me in a very happy place, but honestly, as much as I love other types of tea, Yunnan black teas really put me in a state of bliss unlike any other. The liquid is creamy sweet with notes of yams, dark cocoa, flowers (like a slightly rosy and spring garden blend) with a nice finish of brown sugar.
First sip of the first steep and omg that is good, like really good. The tea has a heaviness to it I was not expecting from a first steep, thick in mouthfeel and taste. It starts with a blend of malt and tobacco that quickly transitions to sweet dried cherries and dark chocolate, it is pleasantly rich, though not overly sweet at first, but as the flavor builds so does the creamy sweetness. The finish is delicate flowery notes who linger with a slight cooling effect.
Well, onto the second steep! I was torn whether or not I wanted to linger over each steep or quickly move onward to the next to see how it builds. I have this problem a lot with really tasty teas, being torn between savoring and gorging. I have that same problem with food too! The aroma of the tea is very malty and sweet, blending cocoa with a touch of woody briskness and cream. The taste matches the aroma nigh perfectly, the mouthfeel is creamy, which is a fun contrast to the brisk woodiness of the taste. This quickly moves to malt and sweet cream with a delightful rose note reminiscent of candied rose petals. The finish is sweet cream and cocoa, with a lingering camphorous cooling note, typical of Yunnan teas.
Third steeping time, the aroma of this steep was a bit milder and sweeter, the woody notes have all but vanished, with solid notes of sweet cream, dark chocolate and yams as the dominant notes. At the finish I get a tiny whiff of cherries. The taste is milder as well, I feel like the majority of the tea’s oomph went into the last steeping, but this steep perhaps is only really mild in comparison and not mild as in giving up the ghost. It is very sweet, blending sweet cream and yams, chocolate and cherries, with a pleasant camphor finish. This tea is surprisingly cheap, 100g for $20, that is a sizable amount of tea, making this a great choice for an everyday drinker…and so going on my shopping list!
So here it is folks, the much talked about Shou that kept being skipped over, poor thing! I think timing will work where this post can go up in the morning and the other at night. Tempted to do that anyway but I think too much of my rambling might make you all sick of me, and that would be sad! Here is UniversOtea’s 2003 Yibang Big Tree Langhe Tea Company, a Shou or Ripe Puerh from Yibang Mountain, and produced by the Langhe Tea Company, one of the factories of Menghai. I do not know much about this tea, it was sent to me along with several other samples of Shou from the Langhe Tea Co, as a way to get a feel for their storage and tastes, so I picked this one totally at random from the samples. So, time to get crackin!
The aroma of the richly dark and nicely compressed leaves, well it smells like it looks. A blend of peat and loam, wet wood, and leather. It always amuses me how Shou looks like it was cut from a peat bog, and sometimes if you get lucky it has that slightly sharp edge to the loamy notes, much like a peat bog. There is also a slight mustiness, like an old wooden steamer trunk, but not quite musty like an old basement, which is for the best. The finishing notes are a touch of molasses sweetness and a bit of clean soil.
Into the much neglected as of late elephant pot the shou goes! Whoa, the aroma went heavy into the molasses department after steeping! The wet leaves also have notes of pine needle loam, oak wood loam…it just smells like a forest floor with a variety of different tree types, blending sweetness and sharpness of the different forms of wet wood and leaf loam. The liquid has the aroma of wet wood primarily, with a bit of soil, and a confounding note of dry beans. Not at all unpleasant, just, well, it was a new and unexpected note.
The taste of the first steep is surprisingly light, even by first steep standards, with a light taste and mouthfeel. It starts with a delicate sweet molasses and pine loam note that is quickly overshadowed by wet wood and oak loam. The finish is a bit of a cedar trunk, a touch of mustiness, but not unpleasantly so. I actually find that aroma and taste very nostalgic, I spent a lot of time as a kid playing in my old steamer trunk.
Onward to the second steeping, the aroma is quite sweet and woody, no dry beans this time, but definitely soil and molasses, with a finish of wet wood. The taste has more body this steep, as expected, in both texture and actual taste. Starting off with sweet pine wood loam and sap and moving on to a general mixed wood forest floor. The finish is sweet molasses and a lingering woodiness.
The third steep and so forth, up until steep six, when I called it a night (I was starting to slosh, it is why I need a smaller shou pot, no offense elephant!) really didn’t change much, it got a bit richer and woodier towards the middle and then sweeter towards the end. I look forward to seeing more from this factory, I like its mellow quality.
So today’s blog is going to be something different, it will not just be me writing this time! Time for an introduction:
First, allow me to simultaneously introduce myself and disabuse you of any notion of my credibility: I am a tea barbarian. As you may have pieced together from Amanda’s fleeting references to me on this blog, my taste runs to strong Blacks in boiling water. I may not be so debased as to use cream or sugar (save with Indian-style teas), but my palate certainly lacks the subtleTEA (I made this pun just to further reduce your estimation of my character) you are accustomed to seeing in this blog.
Why, then, am I contributing my thoughts now? Upon seeing Amanda getting this assortment of exciting candies, I came to two simultaneous resolutions: if they were terrible, I should not allow the woman I love to suffer alone… and if they were good, I needed an excuse to muscle in on some of that candy.
As you will see, both resolutions were soundly fulfilled!
Matcha Caramels-Red Leaf Tea
These were just a little too sweet for my liking, the caramel is very sugary and the white chocolate very sweet, the Matcha taste is pretty mild, I think if it were stronger I would really like these because it would make the sweet not as intense. 2 out of 5
To the best of my knowledge, there is no direct Macha-less equivalent of these fancy little candies. But why would you need one? I’m a sucker for caramels in general, but the hard-ish coating and Matcha flavor take these to a whole new level. I gorged myself on these, clearing a bag in an hour – twice. Five out of five.
Matcha Crunch Bars
Why, how, WHY!?! Seriously, what went wrong? It starts out sweet, like really low quality nasty white chocolate and grassiness from the Matcha and then it gets really weird. Like soap and wax paper blended into a disgusting dance, but you know I have had worse, but that aftertaste just WILL NOT GO AWAY! It lingers forever, like eating Matcha flavored soap laced with sugar. -4 out of 5 (also giving these to a friend as a way of introducing them to Matcha candy aka getting rid of them is a good way to never have them eat anything you give them that is green again, oops)
Crunch bars may be my favorite chocolate bar, so I was most excited for these out of all the options. This was a terrible, terrible mistake. To their credit, unlike Aero, they did not hold back on Matcha flavor – even the crispy sections hold the taste strongly. On first taste, if you like traditional Matcha more than I do, you might think this is a really well done snack. Take my advice: start with small bites. Or, better yet, no bites at all. The flavor you get from these bars will not fade with time, so much as it will actually rot on your tongue, turning more bitter, and harder to ignore, by the second. After eating just one of them, I found myself unable to make it stop or enjoy other flavors for over an hour of constantly chugging water to clean it away. Buy this solely as a practical joke on a tea lover you particularly despise. Death out of five.
Matcha Kit Kat Bars
So ever wondered what white chocolate and a Matcha latte with a side of wafer cookies tasted like? It tastes like a Matcha Kit Kat! I really liked these, they might have been my favorite of the candies I tried, they tasted bright and green with just amount of sweetness to be enjoyable. I feel bad, I only gave Ben one at the end of the tasting because I just tore through the bag, definitely a 5 out of 5 for me!
Sure, I like Kit Kats, but after the Crunch bars, I’ll be honest: I was ready to give up on the whole exercise. Amanda’s prompting and these Kit Kats lured me back. They probably have the most even split on this list between candy sweetness and Matcha flavor (the caramels are sweeter, and all the others are much less so), for a really well-rounded and iconic experience. Four out of five.
Aero Matcha Bars
Oh man, I have not had a legit Aero bar in ages, so nostalgia! I love the texture, and that is really it. The chocolate coating is waxy and lame, just generic chocolate bar, the Matcha center tastes like vaguely Matcha themed chalk, it was not bad, but it was super boring. 3 out of 5
I’ve never had the non-Matcha version of this chocolate – apparently, it’s an English thing. It has a fairly standard exterior, but is all full of little waferey balls which crunch and fizz in your mouth. The good and bad news here is: those balls don’t hold much flavor. The outer chocolate was mild enough that I found Matcha Aeros to be a lot like just air – I don’t know whether this differs from what I’d think of normal Aeros. Two out of five.
Lotte Matcha Caramel
I grabbed these little chewy things on a whim because I love chewy candies and they were super cheap (unlike the others, except the RLT caramels, I still feel somewhat cheated) I loved LOVED the texture and really that was it. Ever have those waxy nickle nips, after the liquid gets slurped out you get the wax bottles and if you were like me you chewed on them for hours trying to extract every bit of sugar out. Same texture, different taste, like the person who developed these has heard of Matcha but never experienced it. It is super odd, a bit grassy, and also spicy with a definite pepper finish. I am still trying to decide if I liked them or not. 3 out of 5
I’ve never heard of these before, so I was curious about them. From the size and texture, I expected something like a Matcha Starburst, but the actual effect is less sweet than that – and also, less Matcha. Sure, you can taste the tea somewhat (moreso than in, say, the Aero), but mostly, it just tasted odd. Like toothpaste and pepper? Or perhaps like Anise and grass? It was in no way unpleasant, but I’m not sure I can think of much to recommend it. Two out of five.
What I learned from this experience? Matcha candies are overpriced and I should just stick to making them myself. Currently in my fridge is a pound of Matcha chocolates I made and nibble on whenever I get the craving! I do want to experiment with more random things with Matcha in them I find at the store!
Photos and all that good stuff: http://ramblingbutterflythoughts.blogspot.com/2015/06/matcha-candy-adventure-with-guest.html
I am having a painting dilemma, I have a pile of miniatures on my desk, I have plenty of paint and decent brushes, I have the mood to paint…what I do not have is the ability or inspiration. It is strange, I pick up a model, even on I have started, and I just can’t think of anything creative to do with it, and when I do paint it just looks kinda cruddy. Clearly what I need is to just play Minecraft, and hopefully Ben will have the Xbox put back together this evening, yay! Sadly I had to give up on playing it on my computer, it is just too crappy, but one day I might have access to a decent computer and can play! Even though it is behind the PC and has a limited map, I still enjoy it on the 360.
Today it is time for some Yancha! So do the happy Yancha dance! Da Hong Pao from Cha Ceremony is the tea for today, good ol’ Big Red Robe, possibly the most well known of the Wuyi Rock Oolongs, named because the Emperor really liked this stuff and dressed the original bushes in fancy red robes. Or the tea saved his mom and as a thank you he en-robe-ified the bushes, or maybe it was his wife. Regardless of which legend you choose, this tea is legendary, the original bushes still grow on the mountains, but the tea that we mere mortals drink are cuttings grown on the mountain gardens. The aroma of this Da Hong Pao is pretty robust, blending sweet and woody notes in a potent combination. First off is a strong note of fruity tobacco, cherry and cherry wood with molasses and strong char bring up the middle. Towards there end is the aroma of chocolate and char, giving it an almost burnt chocolate aroma, like if you are making smores and some melted chocolate falls on the fire.
Into the Yancha pot the twisty leaves go! The aroma of the now soaked leaves has a strong char presence, lots of different levels of char, from burnt wood to a touch of smoke, burnt chocolate and grilled fruit, and a finish of pipe tobacco. The liquid is rather sweet, with notes of brown sugar, cocoa, tobacco, and a slight fruity finish. A contrast with the intensity of the leaves, the liquid is more mellow.
The first steeping is intense! Holy crap that is one intense Da Hong Pao, I can see how it cured some ancient royal if the original was anything like this. It starts with tobacco with a slightly fruity edge to it and a nice note of charred wood, this moves to woodiness and cocoa, with a fantastic finish of sassafras. This might be the most intense first steep of a DHP ever.
Onward to the second steep! The aroma of this one’s liquid is a blend of intense char and cocoa, with a nice woody undertone and finish of cherry. This steep’s taste, I notice, is not as sweet as the first, which is funny since the first was not overwhelmingly sweet to begin with. It is intensely woody and filled with the notes of both burnt wood and char, as the initial char fades there is tobacco and cocoa (think dark chocolate over the sweet stuff) and a nice wet slate finish. The aftertaste is where the only sweetness is, molasses lingers for a while.
Time now for the final steep, the aroma is a bit sweet, with a gentle stewed stone fruit note blended with tobacco and char. The taste of this steep can be very easily summed up as the first steep again but much diminished. The char taste has faded in intensity, but the slight molasses sweetness is more prominent, again with a finish of sassafras. Really like that sassafras note, it makes it unique!
Today’s introductory paragraph shall be played by the ‘Hello my baby, hello my darlin’ hello my ragtime gallll’ Frog (or is it a Toad) from classic cartoons of yore. Basically as soon as you start paying attention to it, poof it is still, relaxed, and croaking contentedly. Basically I lack anything interesting to say and do not feel like complaining about my meds. So here, frog dance time!
It is time for my weekly coverage of a new tea from What-Cha, specifically Darjeeling Autumn Flush 2014 Gopaldhara Red Thunder Gold Black Tea, in honor of the steaming bowl of Jaipur Karhi I have sitting next to me, the most superior of canned curries, for those lazy days. This is a unique Darjeeling, not only is it plucked late in the year (hello Autumn Flush) it is grown at a high elevation, meaning it gets frosted over which causes the tea to wilt, starting the oxidation process while the leaves are still attached to the tea plant. This tea is only produced in limited quantities, this particular batch is more tippy than most, giving it more of that fuzzy gold that I adore. The aroma of these thunderous leaves (also apropos since we are under a perpetual flood and thunderstorm warning as of late) is soooo intense, would have knocked me off my feet I was not already sitting down. Very strong notes of roasted peanuts and acorn squash, then the intensity mellows out and notes of raisins, spicebush, black walnut shells, and lastly a delicate hint of sandalwood at the finish. This is a super aromatic tea, so be prepared!
Into ye old steeping apparatus the leaves go, and by steeping apparatus I mean lidless yixing teapot I use for later flush Darjeeling tea. Because why not? The aroma of the dark leaves is so sweet, strong notes of raisins and roasted peanuts with a distinctly floral and woody sandalwood finish. The liquid is heady without being floral (apparently that is a thing, or at least I perceive it so) strong sweet notes of yams, raisins, roasted peanuts and a finish of acorn squash. Yum.
Oh MAN this tea is freaking delicious! It is intensely rich and heavy, with a creamy mouth feel and a tiny hint of drying at the finish. The taste starts out as a not too sweet blend of loam, roasted peanuts, and squash, this transitions to a more sweet taste profile of squash blossoms (not something I run into often) raisins, and lily flowers. The finish is a malty blend of raisins and sandalwood, giving it a lingering aromatic aftertaste. Me thinks I am going to need this tea as a staple in my tea stash!