85

4g with 150ml water in a young zi ni rong tian yixing teapot used for WuYi YanCha.

This is the last of my supply of this tea, so I used slightly lower strength and longer steep despite relatively large percentage of broken leaves. Dry fragrance like lightly caramelized sugar or muted cotton candy with almond and faint apricot. Wet aroma more spicy with clove and wet rock notes. Liquor pale yellow (like many green teas) and crystal clear.

Slick mouthfeel with moderate body and back of throat light astringency that climbs slowly to the tip of the tongue similar to mineral water effect. Mouthwatering and light hard candy sweetness. Mild but incredibly pervasive toasty note penetrates with warming effect throughout chest cavity and comes out with sweet exhalation. Candied walnuts, white peach and white nectarine. I can’t get over the way it makes my tongue taste sweet – it’s so long lasting for such a mellow infusion. Fleeting afteraroma of sedges and iris come in and out for over ten minutes after drinking.

When prepared stronger (7g with 140ml at 90 degrees C), the mineral note comes across as a gravel-like taste and aggressive back-of-throat astringency that just kind of sits back there like you swallowed something rough. More toasted oak and peach pit flavor supersedes the candy tastes but still sweet.

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

Your tasting notes are wonderful — very evocative. I don’t usually find myself prey to cravings for green tea (not even in the summer months; I realize that avoiding green tea when it’s hot out makes me an odd duck around here)…but green oolongs are another story. This one sounds delicious — appealing the way that Royal Phoenix is, maybe? A greenish Wu Yi, is it? Sounds strange. I still have so much to learn.

Thomas Smith

Thank you very much.

Greenish in character, but not necessarily in oxidation. This is a mid-ox oolong about on par or ever so slightly lighter than most Phoenix Oolngs. Not quite as light as darker TieGuanYins. The big thing that sets it apart from most WuYi YanChas is the light roast on it.

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sophistre

Your tasting notes are wonderful — very evocative. I don’t usually find myself prey to cravings for green tea (not even in the summer months; I realize that avoiding green tea when it’s hot out makes me an odd duck around here)…but green oolongs are another story. This one sounds delicious — appealing the way that Royal Phoenix is, maybe? A greenish Wu Yi, is it? Sounds strange. I still have so much to learn.

Thomas Smith

Thank you very much.

Greenish in character, but not necessarily in oxidation. This is a mid-ox oolong about on par or ever so slightly lighter than most Phoenix Oolngs. Not quite as light as darker TieGuanYins. The big thing that sets it apart from most WuYi YanChas is the light roast on it.

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Bio

Tea Geek.

My focus is on Chinese Wulongs and Pu’er but I’m all over the place. I tend to follow a seasonal progression of teas, following the freshness curve of greens through summer and rounding the cooler months out with toastier teas and Masala Chai.
With the exception of Masala Chai milk tea I’m a purist at heart. While I was originally snagged by Earl Grey with bergamot and make blends for gifts, I very rarely go for scented teas or herbals and can’t remember the last time I bought a tea that was blended. Pure tea is just more interesting to me than the product of mixing flavors. I do understand and appreciate their existence, though.

I upload some blends I make or special prep teas I nab under the company name “Green Raven Tea and Coffee” and the vast majority of these posts will be blends crafted to create flavors/characteristics not inherent in any one particular tea.
I’ve worked as a tea buyer for a smallish cafe and try to keep apprized of shifts in offerings even when not selecting for a business so I wind up sampling a ton of wholesale samples from a couple companies in particular but try to branch out to as many companies as I can find. Until Steepster integrates some form of comparative tasting feature, none of my cupping notes will make it onto my reviews unless wrapped up into something I feel compelled to drink multiple times on its own.



Since all the cool kids are doing it, here’s my big fat ratings scheme:

0-12…..Ugh, don’t wish on anyone
13-25….Bad, won’t touch again
26-37….Huh, not worth the effort
38-50….Meh, unremarkable
51-62….Okay, good tea
63-75….Tasty, really good tea
76-87….Yum, wonderful
88-100…Wow, really spectacular

There shouldn’t be many postings at all from me ranked 26-50 since unremarkable teas are unlikely to make me remark on ’em but to “earn” a score 37 or below I have to be disappointed to the point where others may ask for a refund or turn down offers even when free or offered as a gift (beyond stale).

I’ve got a ton of respect for anything rated 63 or higher.

For a tea to get 71 or more, it has to be pretty special and kinda blow my socks off.

The 90s are reserved for wonders that make me reevaluate my views of the world of tea as a whole.

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