680 Tasting Notes

Made my own pseudo houji-genmaicha by roasting some sencha from Tea Wing and toasting some basmati rice.

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drank Tung Ting Vietnam by DAVIDsTEA
680 tasting notes

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drank Nannuoshan 2013 by Nannuoshan
680 tasting notes

o Quantity: Full sample packet/ 110ml
o Water temperature: 100°C
o 5-7 infusions: 5-20 sec.

Stream of consciousness notes (ie. Don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
o Dry leaf aroma: prunes, raisins, sharp sweetness, camphor is overshadowed by fruits, camphor notes are more prominent when aired out
2 sec wash
o Throat: camphor and then plums, faint hint of maple syrup, sugarcane sweetness
o Wet leaf aroma: prunes at the forefront and then a faint amount of camphor
o Liquor color: medium light tan – bit of red
o Liquor aroma: warm cream and honey first mixed with a faint amount of camphor, followed by a faint amount of prunes, sweetness is not sharp
o Taste: Incredibly mellow, notes of camphor hit first and then prunes, the overall sweetness that coats the mouth is from the honey and cream notes that are very faint. Medium body. Medium length. the camphor note lingers the longest and remains in the throat.

o Will do latter infusion notes at a later date. (My body is not used to young sheng as I typically consume it for medicinal purposes.)

o Final thoughts: This is the last tea that I tried from Nannuoshan. I am so incredibly grateful to have been given the opportunity to try such a vast variety. Thank you very much, Gabriele!

Preparation
Boiling 4 OZ / 110 ML
Red Fennekin

Sounds really delicious :D

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drank Tanyang Gongfu by Nannuoshan
680 tasting notes

o Quantity: Half the sample packet/110ml
o Water temperature: 90°C
o 3 infusions: 45, 60, 60 sec

Stream of consciousness notes (ie. Don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
- Dry leaf aroma: tcm (traditional Chinese medicine) stores (herby, sharp, earthy, musty… it’s a very distinct smell that is only found in those shops… ugh… I know that this is not a helpful description for those who have not been), dried fruit, roots, mushrooms, faint amount of sweetness, incredibly powerful aroma overall
- Dry leaf aroma in heated gaiwan: the tcm store smell intensifies, and there is a faint amount of cocoa added
2 sec wash
- Throat: sweet pastries and baked bread, sharp sweetness, a hint of caramel
- Wet leaf aroma: tcm store smell followed by a softer note of fresh pastries
- Liquor color: medium red with a bit of with brown
- Liquor aroma: soft sweetness, a faint note of the tcm store followed by sweet pastry note, and a faint note of milk chocolate
- Taste: pastry note hits first followed quickly by the tcm store, however, it is more faint than the pastry, that note then fades into bread, malt, and a hint of cocoa. mouthfeel is slightly oily. medium length. no astringency. medium body. overall sweetness lies between sharp and warm/soft. it’s not a strong sweetness but it does coat the mouth and is present during the entire sip.

- 2nd infusion aroma: the note of milk chocolate is stronger in this steep. Overall very little degeneration in aroma and consists of same notes of first steep.
- 2nd infusion taste: the tcm store note is barely noticeable, the notes of cocoa and malt are stronger and blend into the upfront pastry note quickly. body seems a bit thicker.

- 3rd infusion taste: tcm store note a bit stronger than in the last steep, everything else is almost identical

- 4th infusion taste: all notes have been muted, pastry note is mixed seamlessly with the tcm store note, bread and malt notes are faint, overall a very light steep, the tcm store note lingers longest

- Spent leaf aroma: wet bark mostly followed by the tcm store note, a tad of sweetness and baked bread

At some point, I will come up with a list of what the strongest aromas in a tcm store are in an attempt to better describe this tea.

Preparation
195 °F / 90 °C 4 OZ / 110 ML
Red Fennekin

I totally know what you mean about ‘tcm’ smell!! I used to work in a small Chinese clinic and the smell really is very distinct. Plus, because I spent all day there, my clothes used to smell like it for days hahaha

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drank Tie Guan Yin 1993 by Nannuoshan
680 tasting notes

o Quantity: Half the sample packet/110 ml
o Water temperature: 90°C
o 5 infusions: 30, 30, 45, 45, 60 sec

Stream of consciousness notes (ie. Don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it.)
o Dry leaf aroma: aroma is powerful, immediately, expansive, dark chocolate covered raisins, very sweet caramel, a faint amount of floral. when allowed to air out more, a chocolate flavored sugar candy arrives at the forefront
o Dry leaf aroma in heated gaiwan: dark chocolate covered raisins – so incredibly sweet, though almost single noted
o 3 sec wash
o Throat: semi-sweet chocolate, caramel, then fades into creamy milk chocolate – very sweet and a bit warm in its sweetness, a faint amount of pecan
o Wet leaf aroma: prunes mixed with milk chocolate, faint amount of wet bark
o Liquor color: light to medium brown, leaning more red than yellow, it has a bit of opaqueness to it
o Liquor aroma: intensely soft creamy milk chocolate, dried fruits, small amount of chocolate covered raisins, larger amount of caramel. the sweetness is not overwhelming
o Taste: creamy milk chocolate first, hint of floral in the middle, ends with dark chocolate covered raisins and a bit of cream. raisin and milk chocolate notes linger longest. oily and slightly creamy mouthfeel, expansive in the mouth, throat is refreshing and length is long, no astringency at all, no notes of typical roasting

o 2nd infusion liquor aroma: almost no noticeable degeneration in aroma, a sakura (cherry blossom) note is present now that mingles with the rest.
o 2nd infusion taste: first cream and milk chocolate and then a small amount of chocolate covered raisins, middle of sip has a note of creamy honey, mouthfeel is more creamy than oily, no astringency, long length, coats mouth in milk chocolate and faint amount of raisins, raisin note seems to get stronger towards the end of the sip

o 3rd infusion liquor aroma: very very slight degeneration. Otherwise the notes are the same as the previous infusion.
o 3rd infusion taste: addition of hot water aroma, notes of chocolate covered raisins are most prominent, mouthfeel is less creamy, first hit is milk chocolate, caramel, and raisins which moves to chocolate covered raisins that expand in the mouth, length is still long, no astringency

o 4th infusion liquor aroma: almost identical to steep three’s aroma
o 4th infusion taste: chocolate covered raisins and cream hit first, the candy note lingers longest and the addition of milk chocolate comes in the middle and fades into the candy note, not incredibly complex, mouthfeel is thinning out, no astringency, length is long

o 5th infusion liquor aroma: degeneration increases a bit but still just as sweet and soft
o 5th infusion taste: hot water note hits first and then chocolate covered raisins, cream and milk chocolate hits in the middle. the milk chocolate lingers longest. the throat is more refreshing, no astringency, mouthfeel is creamy, body is medium to thin

Though only five infusions are suggested, I went ahead and did two more infusions. The first was for two minutes the last was for three minutes and thirty seconds.
o 6th infusion liquor aroma: aroma has the addition of liqueur to it
o 6th infusion taste: notes very similar to the fifth infusion

o 7th infusion taste: all notes are the same as the sixth infusion, however, they are all muted, it could still be considered a steep, but an incredibly light one.

o Final thoughts: Incredibly unusual in a positive way, the chocolate covered raisin note mixed with the warmth of the sweetness is something that is not common

Preparation
195 °F / 90 °C 4 OZ / 110 ML
TheLastDodo

This one was my favorite!

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o Quantity: Half sample pack / 110 ml
o Water temperature: 100°C
o Several infusions, 60 seconds each.

Stream of consciousness notes (ie. don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
o Dry leaf aroma: Sweet roasted nuts, dried fruits, huapia (Hawaiian coconut pudding), a bit of molasses, the freshly roasted tea note arrives at the forefront when the tea airs out a bit
o Dry leaf aroma in heated gaiwan: Roasted aroma intensifies and overshadows the other notes, sweetness is sharp
o Throat: roasted nuts, sharp sweetness, hint of stone fruits, some caramel
o Wet leaf aroma: cooked fruit, roasted leaves, dull sweetness reminiscent of a fruit liqueur
o Liquor aroma: Huapia is upfront, followed by cream, almond milk, and honey.
o Taste: light but complex and with deep notes of huapia and toast, fruit notes appear in the middle, huapia note lingers the longest. small amount of astringency at the end. medium body. medium length. mouthfeel is a bit dry. soft sweetness. honey notes appear towards the end.

Notes on the remaining infusions:
o Was able to do four infusions after the first. The fifth infusion was incredibly faint.
o Aroma changes: More roasted aroma than any other aroma
o Tastes changes: Mouthfeel is a bit more creamy. The notes of huapia and fruit vanish quickly, sweetness also vanishes quickly.

o Spent leaf aroma: figs and dates, wet leaves, small amount of minerals

Preparation
Boiling 4 OZ / 110 ML

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drank Qi Lan by Nannuoshan
680 tasting notes

o Quantity: Half sample pack / 110 ml
o Water temperature: 200 F
o 4 infusions: 60, 60, 90, 90 sec

Stream of consciousness notes (ie. don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
o Dry leaf aroma: immediate mineral notes, wet rocks, a hint of floral, some sweetness and a note of honey, when allowed to air it is much sweeter and has an additional note of sugarcane
o Dry leaf aroma in heated gaiwan: strong and sharp wet mineral notes are at the forefront then accompanied by floral notes
o 1 sec wash
o Throat: warm (ie. soft as opposed to sharp) sweetness and a bouquet of flowers that fades into sugarcane
o Wet leaf aroma: sharp mineral note, then a wet rock note that covers the floral notes in the background
o Liquor color: medium brown that leans more to red than yellow
o Liquor aroma: butter upfront and then cream and flowers, warm sweetness
o Taste: mineral and concord grape notes hit first with a small amount of upfront astringency and then are overshadowed by the floral notes which is where the sweetness lies, the middle of the sip has a short note of cinnamon, the sip ends with a bit of cream that lingers, the mouth is coated in a bit of a mineral note and very faint amount of flowers, body is thin, length is long.

o 2nd infusion liquor aroma: light mineral notes mixed with floral notes and a faint amount of cream, small amount of bread
o 2nd infusion taste: mostly minerals and flowers up front, a small amount of bread in the middle, less astringency than first steep, however the astringency lingers and coats the mouth

o 3rd infusion liquor aroma: warm sweet cream over the mineral notes, floral notes intermingle with both, has less depth
o 3rd infusion taste: the mineral note is very soft, the overall sip is a bit sweeter, floral makes up most of the notes and then cream, a small amount of astringency shows up at the end, sip is a bit drying

o 4th infusion liquor aroma: bread notes are more upfront, followed by notes of flowers, very minimal mineral notes
o 4th infusion taste: bread notes hit first, followed by cream and a faint amount of floral, less astringency at the end of the sip than in the third steep, length is short, cream note lingers longest

o Spent leaf aroma: hot water, then bread, and finally a faint amount of flowers

Preparation
200 °F / 93 °C 4 OZ / 110 ML

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drank Fo Shou by Nannuoshan
680 tasting notes

o Quantity: Half sample pack / 110 ml
o Water temperature: 90°C
o 3 infusions: 60, 90, 90 sec

Stream of consciousness notes (ie. don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
o Dry leaf aroma: Sweet, sugar based candy with the faintest hint of cherry flavoring, background note is mineral, foreground is a creamy sugar note that is airy but bold. Other notes detected are honey, a hint of coconut, a hint of caramel, and some roasted nuttiness mixed in and buried within the sweetness. A faint hint of cotton candy is noticed when leaves are allowed to air out.
o Dry leaf aroma in heated gaiwan: light roasted note added on top of the notes above, dark cherry note added, as well.
o 1 sec wash
o Liquor color: brown that borders on tan, has a tinge of yellow. medium in value.
o Throat: soft sugar cane, faint cherries, faint caramel, incredibly sweet
o Wet leaf aroma: wet rocks, minerals, fresh greens, faint amount of flowers
o Liquor aroma: very warm and deep aroma of honey, cream and butter, faint fresh and overly buttery pastries, small amount of caramel
o Taste: minerals are sharp and hit first, not astringent, body is thin, mineral notes become more faint as notes of cream, honey, and caramel hit, small amount of floral notes hit towards the end of the sip. medium length and is more cooling than warming, overall mouthfeel is creamy

o 2nd infusion taste: you can tell immediately that the complexity has diminished a bit from the first infusion, same notes are present but with the distinct hot water aroma note added to it

o 3rd infusion taste: minerals evolve into a faint amount of honey, butter and flowers, mouthfeel is still creamy, medium length and even more cooling, overall the notes are not as strong, can detect a very small amount of cherry appearing at the end of the sip, no astringency

o 4th infusion taste: incredibly soft and smooth, all notes are faint – notes of butter arrive first and then minerals that remain for the entire sip, and honey makes an appearance close to the front but vanishes. overall a relaxing steep and not complex

o Spent leaf aroma: floral, minerals, wet leaves, mostly minerals.

Preparation
195 °F / 90 °C 4 OZ / 110 ML
Tealizzy

Sounds amazing!

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drank Rougui by Nannuoshan
680 tasting notes

o Quantity: Half sample pack / 110 ml
o Water temperature: 90°C
o 4 infusions: 60, 60, 60, 90 sec

Stream of consciousness notes (ie. don’t think too much, don’t care about grammar, just write what you are experiencing as you experience it)
o Dry leaf aroma: sweet bark, sweet cinnamon, floral, honey, faint minerals, a faint amount of cedar
o Dry leaf aroma in heated gaiwan: strong addition of charcoal, dark spices like clove, finally cinnamon hits – all other notes from before are muted. Overall it is sweet, but the roasted note is stronger than the sweetness.
o 1 sec wash
o Throat: strong charcoal – indicative of a heavily roasted tea like a gui fei, hints of stone fruit, sweet and faint cinnamon, sweetness of sugarcane and then honey
o Wet leaf aroma: strong minerals, hint of charcoal, hint of fresh earth, wet green leaves, small amount of cinnamon at the end
o Liquor color: Medium tan/brown with a tinge of red
o Liquor aroma: aroma is faint but cinnamon is detected first, minerals are next and are almost overshadowing the cinnamon, honey sweetness is detected in a deep breath
o Taste: notes evolve on the tongue. pleasant oily mouthfeel, mineral notes linger as do cinnamon notes. The cinnamon lingers in the throat for a while as the mouth is coated in a sweet, mineral note. Sweetness hits first when the tea hits the mouth, quickly moves to minerals with a faint hint of flowers and a stronger note of cinnamon. Very smooth – small amount of astringency comes with the mineral notes. Medium to thick body.

o 2nd infusion liquor aroma: cinnamon sugar that mingles with the mineral notes seamlessly
o 2nd infusion taste: mouthfeel is creamy and oily. throat lingers with minerals and cinnamon. mineral notes hit first when the tea hits the tongue, quickly mixed with a bit of cinnamon and creamed honey. Smooth, however, there is a very apt and very small amount of astringency. Body is medium. Length is long and warming from the cinnamon notes.

o 3rd infusion taste: First notice the difference in astringency, it is gone from the second steep. All over, it does not evolve like the previous steeps, instead the notes mingle. Body is medium. Length is long and warming still but the notes are incredibly faint. Notes are of minerals, a faint hint of cinnamon, and a faint amount of flowers – the notes have a small amount of sugar cane sweetness to them. Notes are distinctly not as bold as the first two steeps.

o 4th infusion taste: Incredibly faint. Notes of winter honey, a bit of spice, and minerals. Evolution on the tongue goes from sweet, light, and creamy due to the honey notes to a small bite of astringency with mineral notes. Body is medium. Length is shorter than the previous steeps.

o Spent leave aroma: hay, minerals, wet earth, honey

o Final thoughts: After all four steeps, I would say that one and two are the most flavorful and complex. The third is interesting due to its lightness and lack of astringency.

Preparation
195 °F / 90 °C 4 OZ / 110 ML

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drank Red Water Oolong by T Shop
680 tasting notes

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Bio

Wolf girl. Equestrian. Writer. Artist. Gamer. Geek.

I joined Steepster back in August of 2009. Since then, I have been lurking around shyly and taken it all in. Just recently, I decided to log all of the teas that I have in my cupboard and from there I decided to be a bit more active on the site!

I’m addicted to three things: Tea, wolves, and My Little Pony: Friendship is Magic.

My favorite teas: Jin Pin, Matcha iri Genmaicha, Shu Pu-erh, and roasted oolong teas.

Broadly speaking I also love: Most Chinese red teas and most Fujian oolongs.

I’ve been drinking loose-leaf teas since childhood. I love everything from tieguanyin to gyokuro to a good British cuppa. I am looking forward to trying every tea type out there and building an extensive pu-erh library.

Location

New York, New York

Website

http://tea-pet.tumblr.com/

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