211 Tasting Notes

89

Exactly 170 F, for 1 minute. Glass cup, metal basket infuser, covered. I found in this tea a sweet green aroma and a buttery artichoke flavor. Second steep was the sweetest. A cool tingle lingers on the tongue, requesting another sip. Quite delightful. I prefer it warm or hot, as the richness of scent and taste is muted in the cooled tea.

Preparation
170 °F / 76 °C 1 min, 15 sec

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82

Boiling water 3 min, resteeped 4 min. The liquor is red-amber, rosy, almost orange — a beautiful shade — with a chocolate aroma. I am tasting caramel, toasted almond, bittersweet cacao, with a sweet plum finish. A perfect accompaniment to the Walkers shortbread I brought home yesterday!

Preparation
Boiling 3 min, 0 sec
Auggy

Sounds wonderful! I’m going to have to try that!

Jillian

You make it sound so delicious! :D

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68

Full-bodied, mouth-filling, smooth. A piquant nip at the start quickly gives way to gingery notes over a caramel base. The finish is both sweet and slightly astringent. My second choice to accompany dark chocolate, the first being a Darjeeling.

Preparation
Boiling 4 min, 0 sec

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87

Revisited this tea after becoming familiar with white tea, and now I find it stunningly delicious — my favorite of TTC’s blends. Often I put a dab of light agave nectar in it, which brings the coco-fruit to the fore. Without sweetening, I enjoy more of the complexity of the white tea. At least one good resteep, too.

Preparation
190 °F / 87 °C 3 min, 15 sec

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70

180 F, 3 min, Yes, a luscious fruity flowery scent, sort of berry & rose, while the taste is more of a nutty-green tea and tart fruit. It’s a nicely rolled tea, as well, as you can see in the photo. More complex taste than I expected from green-based tea. And FYI, all the tea I’ve received from these folks has been in foil zip-lock bags, the industry standard.

Preparation
180 °F / 82 °C 3 min, 0 sec

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73

Rich vegetal flavor. First steep was quite sweet and mouth-watering. Second steep was less sweet, more piquant with floral notes.

Preparation
180 °F / 82 °C 2 min, 0 sec

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75

180 F 2 min; resteep 3 min. Golden infusion, flavors of moss, smoke, touch of caramel. Hoji-cha is traditional Japanese “roasted green tea.” To me, its uniqueness lies precisely in that counterpoint of greenness to toastiness. These tea leaves were harvested in Uji and Shizuoka, Japan.

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96

Gaiwan, 195 F, 4 min steep. Not a bit grassy. Aroma and flavor of wood, nut, and a fruitiness like a Darjeeling — could this be the muscatel flavor? Somebody else try this and post your answer. Whatever it is, I love it! Plus a bonus: a colorful, gorgeous dry tea, so the visual aesthetic is there, too. Stalky (lots of stems) though. ’Tis “The Leaf, the Stem and me.”

Preparation
195 °F / 90 °C 4 min, 0 sec

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67

The bergamot oil used in this white tea impressed my senses nicely. I find it an uplifting aroma. The white tea held its own, with a slight vegetal taste and notes of nut and meadow flowers. Cream & vanilla — not evident, at least not to my aging taste buds.

Preparation
190 °F / 87 °C 3 min, 30 sec

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93

Success! 150F, 2 min. By paying closer attention to water temp and steep length, I did justice to this delicious tea. Genuine natural jasmine notes float in the nostrils while vegetal juciness fills the mouth, with both lingering afterwards.

Preparation
160 °F / 71 °C 2 min, 0 sec

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Profile

Bio

Note: I’m open to offers to swap tea samples. If you can’t message me, just comment on one of my tea notes, and I’ll respond.

I am fascinated and deeply impressed by the artistry and skill which coaxes such an array of qualities from one species of leaf. In 2009, I founded San Antonio Tea & Herb Enthusiasts. In 2014, a move to Southern California creates both upheaval and new horizons. The best part is that now I live quite close to my son and his family.

For intimate tastings with a small gathering, I’m practicing Asian-style tea service along the lines of Chinese gongfu cha. It is a joy to share good tea!

The most recent sign of my conversion to the deeply-steeped side: I’ve turned three large file boxes into “tea humidors” for aging pu-erh cakes and bricks at 65% humidity. Remote sensors within the “pumidors” relay the temperature and humidity readings to a base station on my desk. It satisfies my scientist aspect and keeps tea pretty well, too.

Location

Southern California, USA

Website

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