2491 Tasting Notes
Thank you to David Duckler & Verdant Tea for this sample!
I’ve actually had this sample for awhile. It was included in one of my purchases, some weeks ago, & today seemed like a good day for sampling. I’ve been just chilling out most of the day, recuperating from all of my early morning gigs & late night tea parties (more on that in a bit). Usually on Wednesdays I have private students from 10 am to 8pm. Today I only had 3. My first student (an adult) came at 11:30, during her lesson we drank Watermelon Xylo (Butiki). After her lesson we hung out for another hour, just gabbing & drinking a pot of Yun Nan Dian Hong Black (TeaVivre). She loved both of those teas!
Then I had some free time to work at my desk, answering emails & phone calls (I bid a new year’s eve gig, and booked another gig for march 2).
I had a student at 4:00. (I polished of the last of my Adagio English Breakfast during that lesson).
Now I’m relaxing with this Dancong. I have another student at 7:30, but for this moment, I have tea.
The initial smell of the dry leaf was vaguely familiar. I had to carry on passive smelling for a few minutes, and then I got it! Hain Carrot chips!! When my children were young, I ran a food coop (for about 17 years actually). Among other things, I often ordered cases of Hain Carrot Chips. They had a sweet toasted carrot flavor & the kids loved them. So the smell of this leaf is mildly sweet & reminiscent of those.
Wet, the leaf continues with that sweet roasted root veggie aroma.
My Formula: 4 G + 4 oz (rinse 2X) + 3 secs = a sunny yellow liquor.
!. Steeps 1 – 4: In order to kick back & relax, I brewed them back to back, and combined them in a little pitcher. The tea has a luscious quality to it, it’s mouth watering, & I’m thinking of a cream of roasted carrot soup, sweet & savory. There is also a floral element.
2. Steeps 5 – 8: These brewings smell like sugar, or some kind of nectar, its a sweet & floral smell. Actually, it kind of reminds me of honeysuckle blossoms. It’s a mild tasting, slightly fruity nectar. My taste buds are taking turns flashing on and off, what I think of as a ‘sparkling’ sensation, that is always followed by a subtle taste of salt, or at least the sensation of it, if that makes sense.
I’m also getting the honeydew melon reference, & it is mildly sweet & mouth watering.
It’s funny how everyone experiences tea in a completely different way.
So many people have ranted about this one, & I don’t care for it. I’ve tried it both western & gongfu, more than once now, & there are elements of it that appeal to me, but there is an underlying flavor that I just can’t enjoy. It’s almost a petroleum-like taste, and I know there is no petroleum in this, but that taste is there for me, and I’m glad it’s not there for anyone else.
Keep enjoying it! Sip on…
Just for fun, I added this Laoshan Green to the comparison of greens today. The fun thing is all 3 were delicious, & how this one differed from the other 2 was, at least in my opinion, a deeper butteriness. I think the Bilochun might be my favorite of the 2, but then, who’s playing favorites anyway? In the end, the final steeping of each were all poured into a small pitcher together, & savored while I taught my final student of the day.
Don’t laugh…I’m sipping tandem cups of this tea & Spring Harvested Laoshan green, just to see if I can detect a difference.
4 G + 4 oz @ 3 sec (175) = the answer is yes, I can!
The Bilochun has a sweet & nutty taste, with mild greens. It reminds me of when I used to make Congee in my crockpot.
I used a little 1 Qt crock, Here’s the recipe (from Moosewood restaurant New Classics:
3/4 C short grain brown rice
3 C H2O
Plug in the crock & let it go over night while you’re sleeping, or all day.
In the morning, stir in 2 crumpled veggie bullion cubes (Morga or other) and some frozen spinach. Top with any of the following:
soy sauce or fish sauce or coconut aminos
minced garlic, chives, shallots, or green onion, raw or sauteed
toasted nuts, french fried onions
grated ginger, pepper flakes, dash of cayenne
tofu (baked, fried, smoked, or plain) or tempeh
broccoli, or any veggies
Any veggies or protein sources
There’s also an awesome sauce recipe:
in a skillet, sautee in 2 tsp peanut or coconut oil for 4 minutes:
6 minced garlic cloves
1.5 C scallions, thinly sliced
(diced up or grated ginger, my addition)
Add & stir for 1 or 2 mins:
1/2 C soy sauce
3 T Mirin
remove from heat & add:
1/2 C minced cilantro (opt)
1/4 tsp black pepper
Put some Congee in your bowl, spoon some sauce on it, and top with toasted cashews! YUM! Have a baked sweet potato along side or for dessert, with melted coconut butter, sprinkled liberally with cinnamon!
So, to return to my comparison, the Bilochun is sweeter, more like the above recipe, with nuttiness and light grain flavors. The Spring green is a much more savory, green beany brew, but also delicious.
My thanks to Angel @ TeaVivre for the generous sample, & also for your willingness to send these samples out! Thank you!
This is pretty, delicate, kind of fluffy olive green tea.
2 tsp + 8oz @ 1 min (175) = a very light, pale yellow green infusion with a pleasantly sweet flavor that hints of hot breakfast cereal with butter. I’m seeing a field of newly harvested hay bales, drying in the sun. Sweet, mildly vegetal flavors & a pinch of saltiness make me think of a cup of sweet white miso broth with Kombu floating around.
A very mild & pleasant cup. No astringency or bitterness.
Inspired by IndigoBloom’s review of this tea, & realizing I did not have a hot drink in my hand, I went to the kitchen & discovered I had just enough of this to make one final cup! Sweetened with stevia, it is a tasty treat. I’m not really tasting brandy or cake, just apricots.
While I was sipping this, I was digging through my vegan cookbooks, trying to find the Paella recipe I promised to TeaEqualsBliss (who I have nicknamed T=B). I’ve posted it, plus a bonus recipe, over in the discussion boards, for those interested.
My first gig of the day is done. It was 4 hours long, but it was fun.
I’ve been sitting here, eating a little leftovers, & sipping this yummy tea. Essence of sweet potatoes & rose petals, it really is nice. I’ve been drinking a lot of Yunnan lately, but I like Keemun too. It’s different, especially in the mouth-feel, but wonderfully tasty.
Now I’m off to play the church gig for the 2nd night, which will be easy. Then I’m looking forward to a good night’s sleep!