389 Tasting Notes
I’m going to get though some of my green teas. I would like to terminate Sakura asap because again greens are losing their flavour so quickly.
But I have still a lot of this one. I think it will become my evening tea for a while so !
Sakura 2000 is a perfect tea for the evening : low caffeine level, light, really great to finish the day with this cherry blossom.
Here are some pics of the session with this tea : dry and wet leaves and liquor (with agaun some cut leaves in rrrrr) : http://thevangeliste.wordpress.com/2014/09/11/sakura-2000-mariage-freres/
Flavors: Cherry Blossom
I love almost everything with this tea. What do I dislike ? The cut leaves…too small…complicated to filter these leaves efficiently. I always find some remaining in my cup…like little wicked submarines…
Here some pics of the tea in situation : http://thevangeliste.wordpress.com/2014/09/09/casablanca-mariage-freres-2/
You can see the villain submarines in my mug…grrrrr
I’m still loving this tea a lot. My stock is running low as well as a lot of my favourite teas this month ! What should I do ? So many teas I would like to repurchase but my purse is not extensible…alas.
The natural rose taste of this one is so sweet…not sure I can resist …
Here are some pics of my tea session : http://thevangeliste.wordpress.com/2014/09/05/congou-keemun-butiki-teas/
Well, sad of not being able to get a sample of their oriental beauty, I lower my sights and asked for a sample of this tea. A full change of registry! But I also wanted to taste this famous tea.
“Butterscotch” the term for a French, does not really mean anything. In fact I know by now there is a kind of Scottish caramel made of brown sugar mixture and butter, molasse. But before I thought it was a kind of cake … well … I had to taste a butterscotch shortbread … which explains my mistake … I’m ignorant :)
The dry leaf displays a very strong fanatic fragrance (yes fanatic, not fantastic) of caramel: even with a big cold I don’t think possible for anyone not to detect the caramel because it is really so strong. And it’s not the smell of a light, sweet caramel; it smells like an aggressive caramel, very very red, not the little light caramel found on a tiered cake!
The leaves are cut rather short with a lot of very small twigs: suddenly I get scared and decide not infuse it more than 2 minutes 30 and at 90 ° C.
I get a wet leaf that looks like “packets”. I wonder what taste I’ll get in the end…
The liquor is a very dark amber brown very …caramel … actually …
And the surprise happens at the very end and essential chapter in the art of tea: the taste ! this tea is amazing! It is relatively smooth, very soft and the taste of this caramel is truly unique, very present but not too strong – that unique taste that I do not know, I love it … it’s probably that… the butterscotch … it should make sense isn’t? :)
Some pic of the tea (dry, wet leaves and liquor) are available here : http://thevangeliste.wordpress.com/2014/09/04/butterscotch-mariage-freres/
Two days ago I went to one Mariage Freres shop to buy Tzar Alexander, Casablanca and Pettiagalla OP1. I asked for a sample of their Oriental Beauty tea as it costs € 45 100 g I did not want to buy it without tasting first. Unfortunately this tea is not available for sampling … Too bad.
Si I decided to finish my Oriental Beauty by Butiki Teas instead and I am thinking to buy 100 grams rather than Mariage Frères one.After all I know and I love it. But I’m curious …I would love to taste the MF.
The Butiki’s dry leaf has a smell of honey and like any good Oriental Beauty has a beautiful chocolate/ brown colour. This one does not have the typical Oolong rolled leaves but twisted ones. Again this is classic for an oriental beauty.
Once the infusion ended the leaves are more swollen but not that much after all. Leaves appear in their true light, rather small and absolutely cute.
On the palate the amber honey liqueur is rather slight. It’s delicious.
It’s not the most sublime Oriental Beauty tea I drank but it is undoubtedly an excellent tea.
For the pics of this tea (Dry and wet leaves, liquor) please see here : http://thevangeliste.wordpress.com/2014/09/03/oriental-beauty-butiki-teas/
This is a great cup of coffee one might say. So dark …
However,everything started with a pretty long Ceylon tea leaf . the smell is honey , heady. It suggests a tasty breakfast.Well, once infused this beautiful leaf turns out to be a cut leaf. awww.
The taste is fruity and honey dew but actually I get a hint of bitterness at the very end of the sip. I think 4 minutes were a bit too much for the infusion of this tea but I stupidly thought it was a whole leaf tea. So I need to repeat the experience tomorrow with a 2 or 3 minutes steeping, it should be really much better.
This tea is very pleasant, unpretentious. It’s not a big tea but it is very correct for € 5.50/ 100 grams.
Some pics of dry leaf and wet leaf and liquor are available here : http://thevangeliste.wordpress.com/2014/09/02/pettiagalla-op1-mariage-freres/
I’m not going to beat around the bush: I still love this tea. First it is an Oolong and then the scent is so refined that drinking it is simply divine.
The rolled Oolong leaves are mixed with pretty pale yellow flowers and they are opening themselves slowly and beautifully in my infuser
The liquor is incredibly clear, a transparent yellow.
It is a very vegetal and floral tea … how could it be different ? between the Oolong tea base with a low oxydation and the violet the rose …! Also I always add some brown crystal sugar rocks and it becomes smoother, softer and it clearly reminds me violet sweets.
Another tea beautifully blended by Butiki Teas
Here are some pictures of the tea : http://thevangeliste.wordpress.com/2014/09/01/rose-violet-calendula-butiki-teas/
I’m downgrading a little my rating for this one. I’m still loving it but my tastes evolved since.
I’m trying to finish this tea quickly now because I’ve had it for over a year and I find green teas, even though kept in a sealed box with a double lid, quickly lose their flavour and fragrances (whatever they are plain or flavoured).
This is an absolute divine tea, very delicate. The fragrances used are subtle, refined, they are not overpowering the tea itself and we can clearly recognize first cassis and then violet.
For the macaroon well it’s quite different ! … I do not find any trace IMO.
This is a tea that I prefer sweetened, with brown candy rocks.
It is a refreshing tea,even hot. It is perfect brewrd cold as well but considering the weather this summer I didn’t have much opportunity to enjoy it iced this year.
Tthe liquor is translucent, a pretty yellow / amber.
While cooling its texture becomes creamy, even velvety.
The Green tea base used is unknown… tea brands unfortunately rarely say which tea they use for their flavoured teas, I would go for a sencha but I may be wrong.
Infused 3 minutes at 80 ° c it has no bitterness nor astringency. A real Tea dream for beginners with green teas. But not for those looking to find a taste of macaroon !
Some pics of the tea are available on my blog : http://thevangeliste.wordpress.com/2014/08/31/macaron-cassis-violette-dammann-freres/
I just realized with horror that my stock of JE Milk Oolong Theodor is dramatically running low … so I decided to rather go for a cup of this tea.
J.E = Jardin d’Exception (exceptional Garden) in the Théodorian terminology. Well it’s true, again! it’s a beautiful and Yunnan and you should believe me because Yunnan are not among my favorite teas.
The dry leaves are typical of this variety of teas, a mixt of dark brown and golden sand twisted leaves
The liquor is an INCREDIBLE dark brown, almost earthy- surprising as the steep lasted 3 minutes and 85 ° C only.
The taste is mostly made of malt and cocoa with a hint of honey. No bitterness at all.
The texture is a deep mellow.
It is a very nice tea and I think I’ll add it to my permanent collection as the Yunnan reference.
I used for the first time my new teacup Roy Kirkham bought 3 hours ago in La Vaissellerie rue Mogador in Paris.
It really makes a huge difference when drinking in a fine bone china cup … my other percelain or English earthenware cups seem really pale vs this one.
You can see some pics of the tea here on my blog :
Thank you so much Angel and Teavivre for the opportunity to taste this Pu-erh.
I wanted to do a simple cup of this one but I cannot manage to cut the little cake, too hard. So I decided to go for a full teapot to use the entire cake.
After steeping, the leaves are very green and are a mix of cut and entire leaves.
The taste is not so smocky but very on the honey and dry stone fruit side to my opinion. It has none bitterness at all.
The texture is light, not mellow, very refreshing.
I loved this one very much, sure I’m not afraid at all anymore of Pu-erh !
You can see some pics here on my blog :http://thevangeliste.wordpress.com/2014/08/27/raw-pu-erh-mini-tuocha-teavivre/