405 Tasting Notes
I’ve been away from Steepster for a while ! Much on my blog and on a local website about tea where I can express myself in my mother tongue but I missed you all so here I am !
This lovely tea came from Nicole , I was looking for yunnans and she kindly sent me some including that one.
This is a very special tea : a lot of personnality ,tobacco, malt , cocoa and so mellow. For me it is maybe a little too much smocky – tobacco notes are not among my favourites in tea. But I have to recognize it has a lot of personnality and qualities.
This is for sure a great tea, maybe just not 100% for my taste.
Pics of my session with this tea are available here : https://thevangeliste.wordpress.com/2015/04/05/yunnan-gold-tips-chinese-new-year-2014-andrews-dunham-damn-fine-tea/
It was my 2nd test from the Tea house Tea Ave. and second success.
It is a beautiful oriental beauty picked between 400 and 800 meters. The oxidation level is at 6 on a scale of 10 .
A fragrant honey smell typical of these "bitten"Oolongs is emerging from the dry leaf.
I steeped this bai hao 3 minutes at 100 ° C for the first test. The leaves impeccably unfolds .
The beautiful liquor smells delicious fruits and honey.
The taste is from a typical oriental beauty , the body is quite light and fruity very pronounced . Honey is there but in the background and leaves the leading role to dried fruit, stone fruit. The “sweet” aspect is present in a good quantity ,but very balanced.
This is not the best OB I tasted so far but it is definitely very good and it made me starting the day nicely.
Pics are visible here : https://thevangeliste.wordpress.com/2015/02/15/oriental-beauty-tea-ave/
I choose to start the Tea Ave samples with the Rose Oolong, it was the best choice on earth for sampling something for me who loves rose so much! 1rst very good point, indications are super accurate: oxidation, type of Oolong used everything is mentionned on the package. I have rarely seen such accurate indications.
It is therefore an Alishan picked at 1200 meters and little oxidized scented with taiwanese roses I am about to drink.
This rolled leaf smells divinely good , a real bouquet of roses. Tea Ave. requires an infusion at 100 ° c, so do I.
3 minutes later, I have a beautiful yellow-green liquor, very pale, typical of Alishan and a sweet smell of roses.
From the first infusion leaves unfold very well. What beautiful leaves … and with rose petals, I am in love.
Then…the taste… because it is not because Tea Ave sent me some samples that I am particularly kind with the teas. But then … I can only be a little seduced beforehand … Oolong + rose … this tea begins with a big advantage … and … it is good. Yes, it’s a good Alishan, refreshing, with a body between light and medium.
The scent of rose is present but just right for my taste, it does not hide the Oolong. I adored my first steep, the second infusion is nice but is less interesting for me as it has less body.
For my first sample with this Tea house, I am delighted.
This is however a beautiful tea, pics available here : https://thevangeliste.wordpress.com/2015/02/14/rose-oolong-tea-ave/
My last sample from Tea Avenue. The base is an Alishan, a Jin Xuan picked at 1200 meters. The degree of oxidation is inevitably low, 2 on a scale of 10 (I love those details from the Tea Ave.)
Although we have some osmanthus flowers mixed with the Alishan it is not profusely. I’m sick so I will not go into the description of the smell of the leaf. Fortunately my taste is not yet affected by the cold.2 minutes into a boiling water and small flowers rise to the surface, they are very present in the end, they were hiding between the leaves.
Once drained, we can not see them again too … it’s an Osmanthus hide and seek game.
The liquor is of course very pale, a very pale yellow like Alishan have the secret.
The taste is pleasant : a refreshing Alishan with nice floral notes.
Was it a good idea to have choosen this one for the morning? … Not sure. I think this tea is perfect for the evening (well for my taste). This is undeniably a tea very good. This is not my favorite type of tea but it doesn’t shadow all its qualities. Thank you so much Heidi at Tea Avenue for this sample.
Pics of my session are available here : https://thevangeliste.wordpress.com/2015/02/21/osmanthus-oolong-tea-ave/
It seems this Oolong has a taste of glutinous rice as the Oolong has been mixed from the start of the manufacturing process with a local plant (Nuo Mi Xiang) which has a glutinous rice taste. This was indicated on Tea & Ty ’s website.
I open my cute little pink bag and I’m seeing quite a nice green rolled leaf. As I still have a cold the description of the leaf stops there, unfortunately.
The leaf does not unfold at the first infusion, which is logical with an infusion at less than 90 °c.
I get a pretty pale yellow-green liquor.
Fortunately I still have my taste buds skills to enjoy this tea: the texture is round without being mellow however.
Glutinous rice taste is there, a touch of lichen too but is also accompanied by a lighter note which is a fruity note. I would think plum, not sure but it tastes like plum to me.
The end of the sip is surprising, tea vanishes on a darker touch with a tiny bitterness which immediately disappears.
Surprising tea, really.
You can see pics of this tea in a new japanese cup here : https://thevangeliste.wordpress.com/2015/02/22/nuo-mi-xiang-oolong-tea-ty/
You know I am a sucker for oxidized Oolongs but I love floral ones as well. This one is a floral type which comes from one of the highest mountain of Taïwan and is incredibly soft, light and pure. Yes, pure is the word which is coming first to me as I am sipping this lovely tea.
The dry leaf smells fresh herbs.
After 5 minutes into a boiling water the leaf is not totally deployed It retains some secrets until the 2nd infusion.
The colour of the liquor is from a very pale yellow.
This the taste of crystal Yes…I know but if crystal can be liquid and drinkable it would have the taste of this Li Shan, sure. Pure so pure, so refreshing and light, it is incredible.I adore it. None bitterness nor acidity.Lilac and touches of peach are the most evident notes to my palate.
1000 thanks Gabriele for this sample, it would almost make me change to jump in the low oxidized Oolong world. But I am on the dark side of the Oolong-y tales and I’ll remain even if this tea would probably have its place in my cupboard- and a very good place.
Howw much do you sale it Gabriele ? it is not on your website :(
Pics are available here : https://thevangeliste.wordpress.com/2015/02/18/li-shan-nannuoshan/
The Rougui , the famous tea of the rocks is in my cup this morning and brightens a little this bad weather morning .
I strictly respect the recomandations , 4 minutes in a water at 90 ° C.
The leaf doesn’t fully unfold , it’s true that instinctively I would rather use a water at 100 ° but it does unfold very well at the second infusion.
The liquor is very red , of a dark amber .
This is a very balanced Rougui between mineral and roasted notes . Some sweetness emanates from all this light liquor, a bit enveloping .
This is exactly what I was expecting from this tea and I’m delighted : it has a real personal touch and releases its own aromas in a successive and distinct manner. Gabriele thank you so much for this sample, it is my type of tea.
Some pics are available here : https://thevangeliste.wordpress.com/2015/02/01/rougui-nannuoshan/
I decide to start my day with a Pu-erh and Nannuoshan 2013, a Mao Cha which seems very appropriate.
I am first impressed by the swollen and the green and brown colours of these long folded leaves .
Let’s leave these beautiful leaves unfold in their bath at 100 ° C.
They unfold perfectly in less than 4 minutes and also reveal their bright green and an incredible length.
This is a spring tea , a Mao Cha is a form of Pu-erh loose leaf, uncompressed cake , which accelerates the aging process.Mao Cha is the stage preceding the compression of the leaves to make a cake.
The liquor is an extremely pale yellow , almost transparent.
Regarding the taste, this Pu-erh is excellent,the liquor is lively , refreshing, fruity. I detect hints of plum and apricot. I have not noticed a strong astringency , just a small touch that accompanies all the tasting, from the beginning to the after taste and brings an undeniable personality to this pretty Pu-erh . I love it.
Gabriele thank you for this beautiful selection.
You can see pics of the dark green leaves here : https://thevangeliste.wordpress.com/2015/01/31/nannuoshan-2013-mao-cha-nannuoshan/
No suspense, I say it right now: I love this black Yunnan tea.
It smells very good : dried fruit and it looks beautiful with its golden tips.
Let’s go for 5 minutes into a boiling water.
The taste is very malty with very present earthy notes, really strong. The nice points with this Dian Hong is its soft, mellow texture and its fruity peach and apricot notes, which downplay the earthy and rocky side.
The fruit soften all the beverage and make this tea almost greedy.
The first steep was a very pleasant one but the second was much lambda without real interest imo and with a lack of body compared to the first one.
I really enjoyed the first steep, this is the main information. I’ll probably buy some of this one.
Pic are available here : https://thevangeliste.wordpress.com/2015/01/30/jin-si-dian-hong-nannuoshan/
I prefer oxidized Oolong , this is one, on paper.
The smell is very herbal , vegetable-y : a bunch of spinach . I do not smell too much roast .
Come on, Tie Guan Yin would magic operates? Pictured without special effects , this tea plays like a diamond …
The liquor smells spinach , too. And the wet leaf is a spinach leaf ! very very well imitated …
The liquor is a translucent pale yellow.
From my taste , oxidation is not the most obvious. This Tie Guan Yin remains much vegetable-y, not very creamy .
Much on the floral and unoxidized side IMO.
This is a good Tie Guan Yin but insufficiently creamy and oxidized to persuade me to buy it and store it in my permanent collection.
Pics are available here (with the diamonds in my tea leaf…:) ) : https://thevangeliste.wordpress.com/2015/01/27/anxi-tie-guan-yin-roasted-nannuoshan/