3046 Tasting Notes
This is the first tea I’m sampling from the White2Tea TOMC.
The dry mini bricks are very very dark & fudgey looking, with an aromatic wood/camphor & earth aroma. There are 2 10G squares, so I decided to go with 2 different steeping methods. For the first try I used 10G in my regular mug, giving it a quick rinse & then 15 sec steeps, increasing time as needed.
The early steeps were a light shroom broth, & a sweet bready after taste.
This built over time to a rich & very dark cup, very smooth, reminding me the feeling of unsweetened cocoa powder, with a taste of dried black figs, & blackstrap molasses.
It was very rich!
So I started this yesterday, drinking several cups. Today I gave the leaf a rinse & am enjoying it some more. I started on it when I got home at 3:00 & I think I’m on my 3rd cup. It’s still very dark, damp wood, tobacco, light camphor, & this last cup was kind of like cream of wheat with agave, & a little bit of a light shroomy broth.
The 2nd mini brick will be gongfu steepings in my yixing, sometime. I might have to pick up some more of these in the future.
I came home from work exhausted from dealing with asinine kids, & had about 30 minutes to recoup before my round of private students, who are much more well behaved & much more interested in learning. I knew I wanted a raw puerh long before I walked in my front door, & this one caught my eye.
Dry, there is a horsey aroma, but after a rinse that aroma was gone. The tea had an immediate dark amber color, even with a very short steeping, a pleasant light taste, & an instant huigan. I’ve been drinking from these leaves since 3:30, & have enjoyed every cup. The flavor built to leather, tobacco, caramelized brown sugar & vanilla. The sweetness is a stone fruit kind of taste, and the later steepings have a lemony edge.
I’ve reached the end of my sipping for today, but I feel like this will go on for many more cups. The color is still rich, the taste sweet, the energy rejuvenating…everything I needed today :)
I’m taking a few moments to enjoy a cup of this lovely one before I leap into action. This morning it is sweet, a little tangy, with a sweet potato richness. I’ll take my resteep to enjoy on the road. We got our first snow of the year this weekend, but of coarse, it wasn’t enough too cause any travel problems.
This is a sweet cup, not particularly bold, but tasty nonetheless. It reminds me of some of the taiwanese blacks I’ve had, with it’s sweet aroma & juiciness, but flavor-wise, it has a lighter kind of taste, with a clarity to it. It’s more of an afternoon tea, with a smooth tanginess & a fruity aftertaste reminiscent of lychee that lingers on.
I used this tea to refill my Kombucha crock yesterday evening, & it smelled so good that I decided to drink a cup this morning.
This tea starts out with what I would call a robust flavor that builds & thickens in layers on the tongue with each sip, developing an Old World Sourdough Rye kind of savory chewiness to it. There is some astringency, but not unpleasantly so, & there’s a gentle floral in the aftertaste that initially brought to mind honeysuckle, but as the cup cooled a bit it reminded me more of geranium. This tea feels especially wonderful in my throat, with a sweet & rich umami brothiness, & the chaqi is very lively in my head & throat.
Given the choice, I prefer the Imperial Gold Needle Yunnan over this one, but that doesn’t mean I don’t love this one as well. I enjoy them both. This one is a more masculine gold needle than the other, more robust, not as golden in appearance, but still beautiful, not honey sweet, but still quite delicious. It provides a very satisfying malty rich cup,with a dark chocolate undertone. And who doesn’t love malt & chocolate?
I’m headed out to see my hand surgeon…hoping to get the pins removed today…
I’ve been neglecting my oolong tea collection lately, really for awhile. No real reason, except that I have a ridiculous amount of tea & I think in the hotter weather I don’t crave oolongs as much. During the early spring I find myself drawn to green teas & the greener more floral oolong types, & now that Fall is fully upon us, I found myself wanting a roast sweet oolong. At first I thought I’d go for a Big Red Robe, but then this one caught my eye. I am fortunate to have stashed a bit of this away, and I really need to start drinking it more often, because it is SO DAMN GOOD! It’s sweet & roast, kind of cakey, dark dried fruits, caramel, apples sautéed in a skillet until they are caramelized (I think I need to make some of those apples tonight, that sounds really good, it’s been too long…). There’s a bit of a charcoal essence, & incense too.
You could say this tea has a lot going on! And it does! Layer upon layer of nuance, revealing itself with each steep. I don’t think I’ve even tried a western style steep with this.
Maybe next time.
This is by far my most favorite Tieguanyin.