572 Tasting Notes
Wow. Just wow. And not in a good way.
I was really excited to try an unflavored puerh, since I’ve only tried flavored, and I thought the notes of this tea on Verdant’s site sounded good, so I got a sample. The leaf is definitely chipped off pieces of a whole cake, which is kinda cool, and new for me. I did the recommended rinsings, and brewed it western style at a 2-minute infusion. The aroma was very similar to my beloved cinnamon swirl bread tea, in that it smelled bready and earthy.
The taste, however, pretty much shocked my system. It didn’t taste AT ALL like it smelled. The first sips, I thought I got a woody flavor, and then a leather note hit me smack in the face and that was all I tasted, and it was not good. I’m sorry to say this, but I dumped that cup and brewed another, hoping the next infusion would be different. It was not.
I guess this type of puerh is not for me. I looked at the ingredients for cinnamon swirl bread tea, and it contains a yunnan-based puerh. Maybe I should look for one of those. Or maybe I should just stick to flavored for now.
I finally got a sample of this tea. I was really looking forward to it because it seems to be worshipped on steepster alongside laoshan black. Well, it smelled and tasted a lot like potatoes. You know, “po-ta-toes! Boil ’em, mash ’em, stick ’em in a stew!” ;) The taste also has a bit of spice at the end of the sip. I had 3 steeps of the same leaves brewed western style (I think 1-minute infusions) and the flavor remained pretty much the same.
Overall, I wasn’t that into this tea. Maybe the potato-like black teas aren’t my thing? I guess we’ll see because I also have a sample of the Yu Lu that I haven’t tried yet. I still have some of this left, so I’m willing to give it another go. Don’t really want to mess with gongfu style though, because I feel like a tea should at the base, be good brewed western style, and if that’s the case, then gongfu is icing on the cake.
I LOVE LOVE LOVE this chai!
So I don’t know which one I have, but there are two different ones on Steepster, as Kittenna pointed out, I believe. Since I think I posted on this one before, I’ll continue to do so.
I have a whole 2oz. bag now, and it’s mine! All mine!!
This is truly my favorite chai. It’s complex, well-rounded, and the base has that roasty toasty goodness from laoshan black. Absolutely delicious! And a great way to start my completely free Saturday!
YUM!!! Thanks, Stephanie, for this sample! I’m so glad I got to try this! It’s delicious, and I’m not even that big a fan of coconut. I added a little sugar and soymilk, which made it a fabulous after dinner dessert tea!! It reminds me a little of Butiki’s coconut cream pie, except, instead of rooibos, it has honeybush. Steeped it at 205 degrees for 5 minutes. I put myself on the waiting list, so if it gets reblended, I’ll definitely pick some up. :)
Okay, let’s try this again. Steepster just ate my note.
Anyway, what I want to say is:
Mmmmm, buttery! This tea is really buttery! And thick! I also got a vegetal note like corn. It’s bread-y and sweet also. I steeped it maybe 4 or 5 times at 195 degrees for 30 seconds each. In later steepings, there was a bit of spice…maybe the peppercorn that Verdant notes. I didn’t really get raspberry or pound cake, but if I think really hard, it might have been there in the first steep. I’m just so thrilled to find a truly buttery tea. On the shopping list it goes!
Officially on my four-day weekend! Woohoo! And between my Verdant order and my swap with Stephanie, I have lots of new tea to enjoy!
I had this tea to help wake me up this morning. I didn’t want to waste a new tea on my crappy morning taste buds, if you know what I mean! I’m also having allergies, so I’m hoping they won’t mess with my experience.
What’s interesting is that this tea was my favorite last fall when I started getting really into loose leaf, and I still like it, but it’s not wow-ing me. It’s deliciously nutty and raisin-y, but right now I feel like it’s better suited to the fall season. Maybe it’s just that I’ve been drinking more fruity teas lately.
Well, now to new teas. Which shall I try first? Oh, this is going to be a hard decision!!!
Thank you, Stephanie, for this sample! I really wanted to try this one because I love genmaicha, but I was worried about buying a whole bag, based on people’s not-so-great reviews. I was also a little worried about potential smokiness, because I’m not a fan of that. So, I had some last night, and overall, it was just okay. It had the same flavor as marshmallow treat genmaicha, which I like, and there was something else in there, but that something else was just too subtle to pick out. I have to tell you, though, the dry leaf smelled delicious. I definitely got a chocolate aroma from the dry leaf. I just wish there was more flavor. I wonder if there’s a way to tease it out. I steeped it at 175 degrees for 3 minutes. Any suggestions for achieving more flavor? I still have a cup left.
I forgot to post this! I had a lot of tea today! I made this one iced, since it wasn’t that great hot. I had great expectations that this would be good iced, but alas, it was not better. It still is too perfume-y of a pear tea for me. I was actually first surprised by the taste of the black tea, because I haven’t iced any black teas yet at home, so it threw me off, even though I’ve had iced black tea before. The dry leaf is so cute, with it’s little shiny ball sprinkles and petals. Oh well. You know, I think if it had something to round it out, it would be better. Maybe like vanilla or caramel?