2863 Tasting Notes
I love Yunnan teas.
That’s not to say that I don’t love other teas, because really, I love them all. But Yunnans seem to resonate with me the most.
I have enjoyed this tea a couple of times now. I’ve used the cup & brewed western style, & I’ve used the Gaiwan.
The dry leaf has a wild & rustic look, which is always appealing to me! The dry aroma smells lightly salty & reminds me of potato chips cooked in olive oil.
The wet leaf has a fruity astringent aroma.
This is not a chocolaty tea. This is not a malty tea.
This is not Laoshan Black or it’s contemporaries.
There is an interesting grape-like sensation down the center of my tongue, a nice creamy texture, mild mouth watering salty sensations, linen mouth-feel, olive oil cooked potato chips, tingling tongue, sweet aftertaste, & here, on my 3rd steeping, a most wonderful sensation of chaqi, flowing in & around me.
Perhaps this is not my favorite black tea. It is not so glamorous as some of the others. But I’m picturing Master Han & his apprentices, climbing trees, picking tea, savoring each moment out in nature, & I suspect that a tea such as this is much more like the traditional teas people have drank forever. A nice peaceful hippy-like vibe now :)
I recycle tea canisters. I’m sure I’m not the only one. I peel off the labels, little Terri decorates a section of paper, & we tape it on as a new label. I have to have at least a couple oz of a tea in order for it to warrant it’s own canister. The reason I’m writing this is to explain why my 2nd cup of Kenyan from LTR ended up being a cup of Bolder Breakfast. The Kenyan is in an old Bolder breakfast canister, & because the canister is square instead of cylindrical, we just decorated a stick on label. So the 2 canisters were side by side, I suppose, & I reached in, grabbing the ‘wrong’ one, didn’t really pay attention while I measured it out, sat down with the cup, breathed in, as I always do, & “huh?”
There are no mistakes in life. I had oversteeped the first cup of Kenyan, & although I drank it, it was somewhat bitter & I was going to remedy that with a 2nd cup. Instead I remedied it with a completely different cup.
Bolder breakfast is both bold & mellow, at the same time. There is chocolate, there is a substantial tea base, the puer is somewhere in the back. It is a contrast from the kenyan, as it doesn’t have that bright fruity element, it’s more of what I’d call a ‘matte’ texture.
A nice contrast.
This is my first cup of the day. The first of many cups. I plan to sit around drinking tea all day, while my students come & go. I think I’m meeting someone for lunch at a place 5 minutes from my house, but that will only take about an hour out of my tea drinking…
This is a rich & earthy brew, as it says in the description. The store description compares it to a yunnan, but I find that it is more like an Assam, with an edge of bitterness & a fruity brightness. Maybe I’ll have another cup.
Saturday Sample Sipdown #2
Thanks to Amanda for this sample. Not something I would buy, but it was ok.
My original review of it, written in character on International Talk Like a Pirate Day, is here:
Saturday Sample Sipdown #1
First off, thanks to Amanda (not to be confused with Momo) for this sample. When I first joined Steepster back in sept, she was one of the first people who offered to trade with me.
I love peaches, I love vanilla. Although there are no actual peach pieces in this, there was a little peach flavor. The tea base was weak, the vanilla was more prominent, but the most noticeable flavor was a buttery caramel taste. Not bad, but not particularly satisfying.
Tony placed his first tea order last week, & he included a tin of the English Breakfast for me, as he knows I love my breakfast tea. That was really sweet of him, he’s the most wonderful man I’ve ever known. (no, he’s not reading this, it’s actually true).
The tea is ok, but nothing to write home about. I’ll drink it when I’m at his house, but it’s not something I would buy.
But he’s still wonderful! I love my Man :D
Tea of the Month Club Reserve – February ’13
In the spirit of experimentation, & in an effort to use up some of the samples I have sitting around, I brewed this Laoshan black & another one that I got in a trade with Invader Zim in 2 separate gaiwans simultaneously. Zim gave me “Mr He’s finest 1st Spring Picking Laoshan Black.” I believe she got it in the Davids choice box, from ’12. SO….
The look: ’12 is a little darker, I think. ’13 is more curled up.
Aroma: Dry, they both share a chocolatey profile.
After steeping they both smelled roasty & chocolatey. ’12 smelled like a dark chocolate pudding. ’13 smelled chocolatey as well, but with a noticeable green bean aroma.
They both received a rinse, with 12 having a sweeter rinse water, & 13 a little beanier.
The first 3 steepings were at 10 sec each, then 1 minute, then 2 minutes. Throughout the steepings, they both tasted great, with 12 having a slightly roastier flavor & depth throughout, & 13 having a slightly vegetal green bean taste (that actually became more of a long bean taste) throughout. They were both sweet, chocolaty, and tasty. 13 had a very creamy texture, like silk soy creamer.
Both were sweet & tasty, although admittedly I probably prefered 12.