2765 Tasting Notes
This is a 200g cake I got from Angelina’s a while back. Entire cake was $11 so I wasn’t expecting a whole lot.
The tea is stored in Xishuangbanna, which is humid so I think this means wet storage. It would be interesting to do a side by side comparison of the tea with one that was dry stored.
The cake is beautiful but one thing I noticed right away was how easily the cake breaks apart just using my hands. That’s a sharp contrast to other teas I have that need to be pried open with a puer pick.
The flavor of tea is definitely earthy. There is also a slight bitterness in the finish that reminds me of tobacco, and that finish is present in the aroma as well. It doesn’t have much of a fermentation odor but the flavor also seems a bit muddy and flat.
It started to improve at steep #4 and brought out some of the creamy notes that were promised, and became less bitter overall. Even so, I think it has a bit of a muddy aftertaste but it’s hard to argue with $11.
I’d recommend this is you were looking for a cheap bargain but it isn’t sending me to the heavens with the flavor. I think it will be an ok everyday drinker and I’ll probably keep drinking it when I’m not in the mood for anything fancy.
I am revisiting this tea today, it’s probably been about 3 years since I had it the last time. I don’t have much of the cake left!
Technically this is a puerh but made from white tea leaves. It tastes a lot like your standard white tea with some light fruit and nutty, almond type flavors. There is a maltiness about the tea too. It has some “hay” type flavors similar too… all in all I will be sad when this is gone. White puerhs are a nice departure from sheng and very mild too. Nice for a quiet time.
I’m drinking the afternoon tea now. Sample I got from Dragon Tea house. :)
I don’t know what a cassia twig is supposed to smell like, but from the descriptions I have seen on the ’net I guess it is something like cinnamon bark?
I steeped this up in the yixing and it is certainly enjoyable. This is the 2nd Haiwan shu I’ve had recently that has been really nice. It is definitely mellow and earthy with a slight creaminess in the flavor. If you let it steep a bit longer it has a definite coffee type of flavor. Overall I am digging this. A nice shu without much fermentation flavor in my opinion…
Well, I was right about cold brewing this tea. It is interesting that way.
the cold brewing seems to have brought out more of the roasted flavor to the point where it’s reminding me of a hojicha. But it is also slightly buttery and floral. The bitterness is also a bit more present in the cold brew. I would say overall I prefer it hot with the short steeps because that brings out more of the delicate floral and light fruit notes.
This is one of the tea samples that came in the Lupicia holiday gift sampler I got last year…
it has an apple-y scent but I just don’t find this one to be real tasty for some reason. the black tea base has a bit of bitterness to it that was somewhat improved by sugar. It’s a bit of an artificial apple flavor combined with bitterness, Though I am normally a Lupicia Fan it’s just not the thing for me somehow.
When I first got this tea I was troubled by it, as it didn’t seem to have the notes that Dragon Tea House had described. This afternoon I decided to steep it in the gaiwan at around 190f.
I did a quick rinse and then put the hot water over the tea for the shortest time possible, about 10 seconds, before pouring it into the cup. It definitely has an orchid aroma; very floral. The flavor of the tea itself is nice. It is slightly woody and slightly almondy. I am getting the tropical fruit notes in the finish which are nice. The finish ends on a definite sweet note and reminds me of a light pineapple/mango. In that vein, it has a similar flavor to a few ff darjeelings I’ve had over the years.
I wouldn’t say I’m a dancong oolong expert by any means. But, I think I prefer the honey orchid dancong because of the sweeter flavor. This is a little lighter on the sweetness and is more delicate.
I got a bit more brave after steeps & 3 and 4 to steep it for 20 seconds. Now I am picking up a bit more of the roasted and honey-ish notes, though they are subtle.
After steep 6, the flavor is still going strong but I gave up on it. I wouldn’t say this tea is above average, but this is also my first snow orchid tea, so it’s difficult to know. I am going to try giving this the cold brew treatment as something tells me it would make a super yummy cold brew.
I am finally finishing off this sample today. This is a fairly nice cuppa in my opinion, especially for the price. It is still $14.90 for the entire cake on Puerhshop.com. Why does that make me suspicious?? I want to believe that a really expensive tea is better somehow. :-P
This has a nice woodsy flavor and seems citrusy/orange to me with some effervescent quality. The finish is definitely on the bitter side but not overwhelmingly so. This is quite a good bargain, I can’t find anything really bad to say about it, only it seems a bit stale which is probably my fault as I’ve stored it improperly in an old ziploc bag. I would like to try some more puerhs from Jingmai mountain. Anyone else have a favorite?
Tea of the evening here. I was out with my sweetie for a hike today and the exercise made me sooo sleepy I had to take a nap! I should go back to sleep soon but I thought a cup of herbal something would be nice.
This stuff is all spices and no real tea, as such it is fairly potent. I am getting lots of black pepper, cardamom and ginger. It’s like a chai tea without tea! When you add soymilk to it, it becomes a lot better. I’ll have to try this with some rooibos or tea someday. I find the spiciness to be a little too strong for me, but it is nice on occasion.
I am really glad that Steepster seems to have the cupboard feature all sorted out, so I could easily sort on the teas I just added… yay!
So this is an interesting tea… normally Xiaguans are smoky and fairly potent. But I do know that Yiwu shengs tend to be more on the mild side, and so is the case with this one. I don’t detect any smoke at all in this. The flavor is very woody with apricot notes. After sipping, you are hit pretty hard with a lemony bitterness that gradually transforms into a sweeter, mellow more honey like flavor. This is a mildly energizing brew that gives a nice, glowing feeling….
I found that when I lowered the water temp. from about 200 F to 190 F, most of the bitterness is gone.
I tend to like smoky shengs myself, but this is a nice change of pace for when I want something on the lighter side. Will be interesting to see how this ages if I don’t drink it all before it ages. :)
Flavors: Apricot, Bitter, Honey, Wood
I am enjoying this tea this afternoon. It came as one of my selections with the YS dark tea club selection.
Probably not one I would have ordered myself, but it’s interesting the lighter roast means the tea color brews up pretty light and it has that lovely, mineraly flavor. Some floral with a bit of a bittersweet note in the finish. I think I’ll need to try steeping this Western style instead of the gong fu method I did this afternoon. It is nice but I’m not getting a ton of flavor from it.