153 Tasting Notes

93

Smells like a good Yunnan should right out of the bag, fruity and maybe a little cocoa-esque as well. Brewed up dark pretty fast. This Yunnan tea is particularly fruity tasting and smelling, like sun dried apricots and figs. Nice and smooth. I was originally planning to ice it after I tried a few sips warm, as it has been a hot Summer, but this cup is so good hot the ice will have to wait. I can already tell this is worth ordering again.

Preparation
195 °F / 90 °C 2 min, 0 sec

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82

Before steeping, it smells kind of like dark chocolate, malty, and maybe a little like caramel, plus of course some smokey notes.

Taste wise it is kind of hard to describe. Kind of floral in addition to malty tasting. To me it kind of tastes like a cross of the different flavors I get from Indian and Chinese teas. It reminds me somewhat of their bailin gongfu, but has its own thing going on. All I know is I cold brewed some, added ice and sugar, and really like it that way so far.

Preparation
190 °F / 87 °C 2 min, 30 sec

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82

Smells malty and sweet in the bag. The taste for me is pretty much the same as the smell: malty with a little bit of sweetness in the aftertaste. Perhaps some earthiness as well? Sugar brings out honey-esque notes. I cold brewed the leftover leaves for iced tea and it’s good that way as well, nice and refreshing taste. I’m drinking it iced now and liking it more and more with each sip.

Preparation
195 °F / 90 °C 2 min, 0 sec

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91

This is a great all around Yunnan tea when it comes to taste, smell, and price. Has the notes on taste that remind me of fig cookies. Nice, smooth, and medium bodied… not too light; not overly strong either. It doesn’t need sugar but I like to add some anyways, which tends to bring out flavors that make me think of mild molasses.
Iced it tastes a little bit like a Keemun tea. Very good hot or cold.

Preparation
195 °F / 90 °C 2 min, 30 sec

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90

Directions call for 2-3 teaspoons at 194F. This smells good in the bag, kind of like honey and leather. Slightly tastes like a Dian Hong to me, except I’m getting the addition of earthy, oaky, roasty nut-like flavors, some sips even bring to mind coffee notes. That honey like smell comes through on taste too. This isn’t bitter what-so-ever (that is a good thing).

Preparation
185 °F / 85 °C 2 min, 0 sec

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93

Pretty unique. I’m having a hard time thinking of how to describe the taste of this, but it’s good. It kind of reminds me of ripe grapes and/or raisin, except it also has some mild toast-like notes going on. I cold brewed my leftover leaves and it came out very flavorful.
Update: After drinking more of this, the best method for me seems to be a steep of <190F with some sugar. It steeps up tasty and has a creamy, smooth mouth-feel that I like quite a bit. Great iced.

Preparation
185 °F / 85 °C 2 min, 0 sec

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80

I always wanted to try one of these. It unfurled slowly (the opening process was definitely cool to watch, as was the end result), and I was afraid the long steep would make it bitter, but I never took the leaves/flower out and it was good the whole time, even after sitting for like 20 minutes. Kind of a mild, pleasant, mostly green tea taste. It kind of reminded me of the dragonwell green I just had from the same company. My lady friend really enjoyed this as well.

Preparation
175 °F / 79 °C 8 min or more

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85

Smells like fresh, raw greens in the bag. On steeping, it almost smells like cinnamon or some other kind of spice. The taste I am getting is mostly vegetal, but more in a smooth, smokey roasted vegetable way than the typical boiled greens or grassy way one sometimes gets out of green teas. I think people that don’t usually care for green teas would probably like this one.

Preparation
175 °F / 79 °C 3 min, 0 sec

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87

I loved the Autumn green, so I ordered some of this, not sure how similar or different they are going to be, but I guess I’m about to find out!

On opening the bag, wow what an aroma, very fresh smelling, kind of reminds me of nori.

Taste is similar to the Autumn Laoshan Green, except it seems like the Autumn one is slightly more buttery tasting, while the Spring harvest on the other hand has notes of fresh greens and veges in the forefront. It has a sweetness to it that reminds me of snap-peas right off the vine. Good stuff.

Revisiting this 5 months later, I am now picking up a very tasty chestnutty flavor that I am really enjoying.

Preparation
175 °F / 79 °C 3 min, 0 sec

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86

I was going to take a break from buying tea for awhile, as I have way too much and my kitchen cupboard is overflowing into my room. I’ve been curious about this tea for awhile though, so I ordered some, haha.

In the bag it smells like dark chocolate. Also, the scent is roasty/toasty, and kind of reminds me of laoshan black, but the taste is a bit different.
Steeped western style- 195F at about 30 seconds to a minute. No sweetener.

On taste it reminds me a bit of dark roasted coffee, classic tea flavor, toast, and there also is a nice hint of sweetness that comes through on the aftertaste.

2nd steep – boiling water for a couple of minutes, 1 teaspoon of sugar -
The first steep was good, but this is even better. I don’t know if it was the higher water temp., the sugar, or the longer steeping time, but the flavors are more pronounced this time. Caramel notes peek their way out. Usually I prefer to use lower water temps when brewing, but this tea seems to be an exception.

Finishing the bag (about 200f at 3 minutes), I like a somewhat long steep with pretty high temps, it brings out the natural sweetness in there, and doesn’t seem to get too harsh.

Preparation
Boiling 2 min, 30 sec
Rachel J

LOL, you need an intervention.

El Monstro

Hopefully someone will bring tea if said intervention happens!

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Bio

I’m basically a bum with gourmet taste.
I’ve been drinking tea since I was a youngin’, as a way of relaxing before bed. I ventured out from bagged, mass produced tea when I tried some loose leaf Earl Grey at the old man’s house years back. I’m still not too proud for the occasional bagged stuff, saving my snobbery for hard to find craft beer.

I gravitate towards Chinese black-tea varieties, Japanese greens, unflavored oolongs from wherever, and the occasional “I cant sleep” type of herbal teas. I signed up so I can keep track of the teas I’ve tried, and what I want to keep in my cupboard on the regular.

Location

California

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