346 Tasting Notes

91
drank Keemun by Tula Teas
346 tasting notes

Yet another one from the inventory archive. I had no idea I still had this, and it had been on mothballs for at least half a year. This was a Keemun from the 2011 Spring Harvest, but I had never opened the sample. Results? This was one of the maltiest Keemuns I’ve ever tasted. Sure, the requisite sweetness was there, but it brewed amber and pounded the tongue with burliness. I guess that’s what happens when you forge-…er, I mean, “age” a Keemun.

Preparation
Boiling 4 min, 0 sec

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85

I didn’t know I had this until I was going through my cupboard. Nor did I know what to make of it – was it a sheng pu-erh or a shou? I couldn’t tell. On smell, it seemed cooked. On taste…things get dicey. If it’s a shou, then it’s a very good shou. If it’s a sheng, it needs work. But it lasts quite a few infusions…and it woke me up plenty. So, I guess that’s something.

Preparation
Boiling 0 min, 30 sec

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91

This is another custom blend from my blogger buddy – Teaconomics. Took me awhile to get a write-up about it done and to issue the proper feedback. Like the Taiga blend, this was smoky but with an underpinning of…something else. Hard to describe but easy to taste. And it’s smoky…I love smoke. I just do.

Full Review: http://lazyliteratus.teatra.de/2012/07/24/a-tiger-in-the-taiga/

Preparation
Boiling 4 min, 0 sec

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98

Oooooooh man. Now this is what I think about when I hear the words “Dan Cong”. The flavor is tart, slightly nutty, sweet, and with an added dash of butter. It tastes more like an aged Dan Cong than a young ‘un, probably the result of using old growth trees for the batch. Not quite up there with the aged Dan Congs I’ve tried, but pretty darn close.

Preparation
205 °F / 96 °C 0 min, 45 sec
KittyLovesTea

Congratulations on being mentioned in the Canton Tea Club for this weeks tea. I only just brewed the tea and was reading the card when I noticed that this one has special guest notes by Geoffrey Norman :) Seriously cool on the cool’o’meter.

Geoffrey Norman

D’awwww shucks. (kicks a pebble) Thank ya bunches.

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93

I just got these in the mail – a couple of new Dan Congs from Canton Tea. Took me about a week to finally get to them, though. I had been so entrenched in Darjeelings of late, I neglected all other forms. So, I dusted off my trusty gaiwan and gave this a go.

They weren’t kidding when they said it was a floral and buttery oolong. On a blind taste-test, I would’ve thought this was a Taiwanese varietal. It’s very Li Shan-ish in some respects, minus the sweetness. Butter and flowers (lotus blossom, maybe?) dominate the profile. Normally, I would subject each infusion to their own notes, but the flavors remained fairly consistent throughout.

It’s not as tart as aged Dan Congs (which I like), but it’s still quite exquisite.

Preparation
205 °F / 96 °C 0 min, 45 sec

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93

Backlogging a bit…

On one of my all-to-regular Monday visits to Smith HQ, I had the pleasure of trying this. It was my first Darjeeling of the 2012 batch, and – boy – was it different. Where most first flushes taste like spring leaves and spices, this had an added toasty element I didn’t quite expect. With the spicy-grape and leafy underpinning, this was a more-than-pleasant intro to the new Darjeeling crop.

Preparation
200 °F / 93 °C 2 min, 30 sec
Azzrian

Sounds VERY nice!

Geoffrey Norman

It is. Quite different from the usual fair.

LiberTEAS

looks like I’m going to need to get my husband to take me to Smith’s shop again!

Geoffrey Norman

I would say yes. I’m there usually once a week.

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94

Like a lot of the Devotea’s teas I’ve tried, this had the same malty underpinning with a smooth – almost floral – delivery. This, more so, though. Likely to match its namesake. Not quite as robust as the 1910, but a little more refined than Finbarr’s Revenge. This one’s a sneaky mistress.

Full Review: http://lazyliteratus.teatra.de/2012/06/20/the-revenge-of-finbarrs-persian-princess-in-1910/

Preparation
Boiling 3 min, 0 sec

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95

I can sum up this Irish Breakfast variant in on sentence: This stuff actually gives you the courtesy of a reach-around before punching you in the junk.

Preparation
Boiling 3 min, 0 sec
ScottTeaMan

Did you just say “reach-around” LOL :))

Robert Godden

I had to check out the 95/100 rating to make sure he was actually saying he liked it. Which raises some interesting questions…

Geoffrey Norman

@Scott – I did indeed. :-P

@Robert – What’s not to like about reach-arounds?

Robert Godden

Still my favourite tasting note ever.

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90

It’s been awhile since I’ve imbibed a good English Breakfast, and this certainly qualifies. The dry leaves smelled like both Assam and Keemun, but I’m not sure Keemun was used due to how light the liquor brewed. On taste, it was smoky, malty, smooth, and somewhat forest-like on the finish. Not quite Petersham excellence, but still up there.

Preparation
Boiling 4 min, 0 sec

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93

A blogger friend of mine sent me three blends of his own devising. The first that caught my attention was (naturally) the smoky one. What was funny about the blend is that I found green oolong in the midst – highly unusual. This is a very gentle Russian Caravan variant. It was both smoky and floral with a smooth underpinning of malt and tobacco. A very manly hug of a morning cup.

Preparation
Boiling 3 min, 0 sec
Azzrian

Interesting blend!

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Bio

I moonlight as a procrastinating writer and daylight as a trader of jack. I appreciate good tea, good beer, and food that is bad for me. Someday I’ll write the great American novel. And it’ll probably have something to do with tea or beer…or both. In the meantime, I subsist.

Tea Blog: http://www.steepstories.com

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