741 Tasting Notes
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!
So, I totally didn’t realize this was a non-smoked lapsang until I brewed it up. That’s okay though…you know why? Because it tastes amazing! It has a subtle hint of smoke, more like a keemun than a smoked lapsang, but there were notes of malt, cocoa, caramel, fruit. Mmmm! Later infusions brought out the caramel even more. Absolutely delicious, and probably ranks up there with the Classic Chinese black tea. :)
This is my first sheng from white2tea, and it came in the monthly club. I like the orb idea for convenience sake. My husband thought it was a Ferraro Rocher chocolate! Ha!
When I got it, I thought it weighed 10g, as advertised, and was going to split it in half because my gaiwan isn’t that big. I also normally use about 6g for a sheng session. Thanks to TheTeaFairy’s suggestion, I broke it in half by bending it with my fingers! But then I weighed it and decided that half an orb was too small, so I went with the whole orb anyway! It was actually around 8g.
I did two 5-second rinses and then steeped 10/15/20/25/35/45/60s and beyond! I actually had this over 2 days, which is the first time I’ve done that. I just spread the leaf out on a small plate and let it dry overnight and went back to it the next day and gave it a couple of rinses.
This is the thickest, most buttery mouthfeel sheng I’ve had. Really delicious! The liquor is a beautiful peach color. In the early steepings, it seemed more savory, with a touch of tobacco and vegetal astringency, but the buttery smoothness was dominant. The sweetness emerged early, by the third steep, and got stronger as the steepings progressed. The buttery mouthfeel lingered throughout. This was one of those everlasting gobstopper teas. I lost count of the infusions. The later ones had a juicy fruity sweetness with that buttery mouthfeel.
I must warn you, though, that it was a bit harsh on my stomach, and had an extremely energetic effect. I was pretty tea drunk and giggly on the first day. On the second day, my heart was pumping fast with only a couple steeps! I wasn’t sure whether it was just this tea, or whether it was because of the large amount of leaf. I really enjoyed it though, and would definitely consider picking one up in the future.
A sample of this tea came in a surprise package from Stephanie! Thank you! The little cube was about 9g, and my gaiwan isn’t that big, but I was able to break it in half. Yay!
It took a bit to loosen up. I did that trick where you let it sit a bit after the rinse. Always helps. Stephanie mentioned it tasted like library books, and I have to agree, not that I’ve ever eaten one. ;) It also has this really nice sweet taste, which was silky, like caramel. It stayed that way through an average number of infusions. It goes down nice and smooth. Mmm. I liked it a lot! Seems like a solid shou! Would definitely consider picking some up!
Again, gorgeous leaves. A mix of dark and light brown, medium length, and twisted. I gong fu-brewed this, starting with about a 45-second infusion. The liquor is a gorgeous dark amber. The taste is complex, with notes of malt, potato, caramel. It has a silky texture, and there is also a hint of cinnamon or nutmeg. In the third infusion, some fruity notes made an appearance. This is good stuff!