380 Tasting Notes
I usually have green tea, more green, some light oolong and once in awhile a sheng. Today I felt like something really different so pulled out a sample of Lapsang Souchong Black tea from Royal Tea Bay. I didn’t add this to the teas on Steepster because there are so many types of Lapsang Souchong and I’m not sure I’d get it listed right.
Anyway I haven’t tried out this tea because I wasn’t sure a smokey tea was for me. Even when I pulled it out today, I was a little apprehensive. I was thinking to myself I could just make a cup of something else if I don’t like it.
The dry leaves smelled so BBQ smokey! Really strong! I wasn’t sure if that was a good thing or not. Brewed up western style and Wow! Soooo good. Like I get a buttery, malty with smoke and plum fruit. Cup is nearly gone. I am totally surprised I loved this tea. I never thought I would. Now I’m thinking I should have ordered Traditional Smoked Zheng Shan Xiao Zhong * Lapsang Souchong Black tea from Yunnan Sourcing when I placed my order yesterday. Oh well! Another time.
I’ve been enjoying this tea the last few nights. The lemon myrtle in it is the most pronounced of all the ingredients but I can pick out faint ginger which adds a bit of spicy flavour. There’s goji berries in it that I can see but I’m not sure they are giving it any extra flavour. Lots of lemony flavour from the lemon myrtle in it.
Overall, a pretty decent herbal tea
Flavors: Ginger, Lemon
I had this tea this afternoon and brewed in a gaiwan. I tend to prefer the lighter oolongs compared to the more roasted ones. This one was roasted but it was very light.
On the first infusion it brewed up a pale yellow. It was so creamy with a bit of sweetness and a very light roast. Soooo good.
2nd infusion, was still good but roast was a bit more pronounced and the creamy flavour a little less.
3rd was similar to the 2nd infusion.
The first cup was my absolute favourite but it was very good throughout.
Flavors: Creamy, Roasted, Sweet
Oh this tea is delicious. Sooooo milky. In fact it’s so milky I was wondering if it was flavoured but I’m not getting any tongue tingling I get when flavours are added. The package does not show it as flavoured either.
I brewed it in my gaiwan with the infuser this morning. I’m loving this gaiwan and think I will get more like it. I find it a bit annoying to transfer from a gaiwan to a pouring pitcher. This just simplifies the process with it’s own infuser.
So did a quick rinse on the leaves this morning and even from the quick rinse I was reluctant to throw away the water. A beautiful milky aroma was coming from it.
Meant to brew 30 for first brew but it went 50 before I got to it. Didn’t matter. It was still good. There might be a faint floral aroma from this tea but it’s mostly all milky & buttery , smooth & sweet. Yum!
Flavors: Butter, Floral, Milk, Smooth, Sweet
I had to try out this tea after Allan left his review and got a sample (100g) size from StreetShop88. Usually I throw out a few infusions before I start drinking. I can’t go loads of infusions with my teas so that doesn’t bother me. I will always try a sip to see if I like it and if not I will move onto the next infusion.
With this tea it definitely looks like a ripe pu-erh! After getting it in the mail, I am just now getting around to trying it because I was thinking, it’s definitely a shu. I’m not always in the mood for a shu and so left it pretty long.
I used boiling water for the quick rinses. The leaves were packed so tightly and didn’t really come loose with those two rinses. I could see the brew was light like a sheng and that delighted me. So strange to see those dark dark leaves turn green and brew a light tea. On the first infusion I did 10 sec at boiling and tried it . I was sweet and no bitterness. Very light too. I think my favourite infusions were the first two when the leaves were just breaking up. The tea was light and sweet. After that bitterness really got into it so I threw out that infusion and reduced the temperature to 185. Some of the bitterness was still there but honey sweetness was definitely going. It was okay but not like the first couple of infusions. The brew became very dark too. A dark amber.
Next time I plan on starting off with low temperatures almost right away and see what happens with this tea. I’ll just write myself a post-it note and slap it on the tea package for next time. Does anyone else do that? I have post it notes on a lot of my tea packages and tins. I can’t always remember what the perfect brewing time is or what it was like last time. Most of the time I can’t even remember having it if a month or so has gone by since I last had it! Checking my reviews on Steepster takes time and most times I just like to get right into the brewing so the post-it notes serve me well.
Just made one more infusion and since there are sooo many leaves cramming my little gaiwan I decided instead of increasing the infusion to go backwards back to 10 sec. Yep, that worked for me. I think I used about 5 g for my tiny gaiwan and now I see that’s just too much. Next time I will go a lower amount.
I had this tea yesterday and did quite a few infusions on it. It had some of that honey sweetness & apricot flavour I love in my shengs but there was this underlying bitterness that just wouldn’t go away. It was in every infusion. I was using high temperatures-near boiling. Some shengs are okay with that and others not so next time I will try the lower temperature. I won’t be rating this tea until I give it a try at the lower temperature.
Flavors: Apricot, Honey
Had this one today. Just western brewed with no fuss. It was really good. The base is a high mountain oolong. It was sweet, creamy & peachy. There was also vanilla notes. I can’t remember if there was floral notes on this. It went down pretty quick and I really enjoyed it but will try to take notes to leave a better review for next time.
Flavors: Peach, Sweet, Vanilla