746 Tasting Notes
Wow, this is a $600 cake! It is awesome that I get to try this through the tea club! I probably wouldn’t have tried it otherwise. I went with about half of the sample, roughly 6g. Two rinses and a steep, and the liquor is sweet and creamy, and light creamy yellow in color. In the second steep, I noticed a nice spicy tobacco aroma from the lid of the gaiwan, but I wasn’t yet picking it up in the taste. In the third steep, the spicy tobacco note started to come through in the taste…it was incredibly creamy. All I wrote for the fourth steep was “mmmmm”!
I actually stopped after several steepings, and let the leaf dry on a plate for another day. A large part was still stuck together in cake form!
I was able to enjoy more steepings two days later. It just kept going and going, getting sweeter and sweeter. I finally decided I needed another break, so put the leaf in the fridge to cold-steep. It’ll be interesting to see how that goes! Overall, this is a fantastic tea, and I’m so glad that I was able to try it through the tea club!
I guess I saved the best for last! Of the three Wuyi oolongs I ordered from Verdant, this is my favorite. It’s roasty, brown sugar sweet, and it has the complexity I’m looking for, in that it evolves as you steep it out into more fruity notes like grape or berries. It has a dry mouthfeel though, so it’s not perfect, but still the best of the three! ;)
From the Sheng and Shou TTB.
Blech. This one is just not for me. The dry leaf was really pretty…twisty sheng leaf with a nice sheng smell. The brewed liquor, however, tastes like a really vegetal green tea, with some smokiness and bitterness. I’m not a fan of this kind of green tea flavor. So weird. Oh well, now I know! That’s what TTB’s are for, right?
My second wuyi from Verdant, this one reminds me of the first infusion of the Teaave dong ding, in that it tastes like brown sugar with some vegetal notes. The dong ding; however, transforms into a beautiful nectar flavor, whereas this one is pretty much the same throughout. A little boring, in my opinion, but not bad. Gee, I think I’m getting quite snobby! Ha!
From the Sheng and Shou TTB.
I picked this one because of the unique look of the leaf. Big wide flat leaves make up the dry leaf, like an autumn leaf pile pressed together.
It brews up with a nice amber color. It smells fruity sweet, with a bit of that fireplace smell you get when people in your neighborhood start using their fireplaces. The flavor is sugarcane sweet with a grilled smokiness, and it’s silky in texture. Later steepings were all honey butter. Quite nice. There were, however, some weird floaties in the liquor that I couldn’t identify and took away from how nice the tea was, but were probably just part of the stem or leaf. Despite that, this was a nice tea.
I haven’t had the opportunity to try a jin jun mei before, so I grabbed a bit of this one with my Verdant order. It looks like a dian hong, and truthfully, it tastes like a dian hong. Sweet, yammy, smooth, maybe a bit of caramel, but not really distinct. Not really sure why there’s such a hype and steeper price for this kind of tea.
Wow, there are a lot of flavors listed for this tea, but when I tried it last night, I didn’t get much complexity. I’ve been interested in exploring yancha lately after trying and enjoying the DHP from Nannuoshan. I still think of the ones I’ve tried, I like that one best. This one and the one from Teavivre had a nice roast flavor and were sweet, but not much else. This one also has a nice medium viscosity. It was good, but didn’t seem special. I ordered two other yancha from Verdant with this one, so I’ll see if those are more interesting. Overall, not terrible, but not exciting.
I think this was the tea Stephanie so generously sent me a sample of! It was really interesting at first. During the rinses, frothy bubbles, like from champagne, were in the liquor. It bothered me a bit because I’ve never seen that before, so I rinsed it a few more times and that went away, leaving a nice clear golden liquor. Phew! The taste was absolutely delicious…fruity sweet and smooth like butter. It actually had a buttery mouthfeel, which became more pronounced in later infusions. I again, lost count of the infusions. That happens to me a lot when I am enjoying a sheng!