746 Tasting Notes
I think I bought a sample of this oolong a long time ago and drank half of it and saved the rest, and here we are! Another rediscovery! Anyhoo, I enjoyed a nice session with this tea today, I love how oolongs can be steeped and resteeped a bunch of times and still put out flavor. This tea is a very light oolong, with notes of orchid and butter. Reminds me of spring!
Sipdown! Reorganizing my tea cupboard always causes me to rediscover teas that I’ve had for awhile. This one just had one cup left, so I drank it! It’s freezing cold here, so I needed one more tea to warm me up!
This tastes a little fruity and definitely sweet and roasty. Yum. I’ve also realized it tastes just like the tea they serve at our favorite Chinese restaurant! Probably not Butiki’s but another version. ;) It’s nice to finally be able to place it!
I’ve had gong fu sessions with this tea twice now, and I just don’t think it’s my kinda Shou. I’m thinking the age is a factor. Age should make it better, right? Instead, it’s got this musty flavor I’m not fond of. Maybe I just don’t like aged Shou? For the second session, I thought maybe I needed to rinse it more to get the musty flavor out. Kinda helped, but not really. In later steepings, it started to get sweeter, but by then I was tired of it. I still have more to play with, so if anyone has suggestions, let me know!
This was a sample from my Steepster Secret Santa. I’m not a big earl grey person, but I don’t hate it. I’ve liked earl greys where there’s another flavor added in, like H&S Paris, which, to me is a fruity vanilla earl grey.
I surprisingly really liked this one. Steeped for 3 minutes, it had a nice citrus flavor….a bit more complex than just bergamot. The black base wasn’t anything special, but it was smooth. The bergamot was not too pronounced, more mild. It reminded me of the Twinnings Lady Grey that I used to like. Pretty good as a breakfast tea, actually.
I think this is my favorite of the three golden black teas I have from YS. I love how it has both potato and cocoa notes and can be steeped and steeped forever, gong fu-style. I’ve been enjoying such a session this morning. I think I overleafed it though, so one of the steeps turned out astringent. Recently, I’ve been thinking I’m not putting enough leaf in for gong fu sessions and so have been upping my leaf from 5g to 6 or 7g. The sweet spot for this one seems to be 5g. Noted!
Pic of the session:
Okay, so I like this one better brewed western style. I’ve been on a gong fu brewing kick lately, brewing all sorts of black teas that way. I did PTA that way yesterday, and although they are still good, they are better brewed western. At least I know now. It’s fun to watch the leaves open up with the flash steeps though. Zhen Qu is especially interesting, as it goes from pure fluff to actual leaves. :) I think the best blacks to brew gong fu style are the sweet potato golden tip blacks. I especially liked one of the YS golden black teas that way. This one had a nice nutty flavor with a bit of cocoa, but it really stands out more brewed western. I guess I’m done experimenting, for now! ;)