2776 Tasting Notes
I am having another nice session with this tea this afternoon. It’s supposed to be a bit on the higher end scale for Dayi – the cake is $56 at Dragon Tea House. This is definitely a smooth and creamy tea. It has nice notes of chocolate, caramel and has a pretty mellow energy. A little tobacco present in the finish right now. Tasty stuff but I am not thinking I will buy an entire cake.
Not terribly impressed with this one for some reason, though I normally like puerh’s that come from Dayi.
It says “mellow taste” but I am finding the taste kind of boring and flat. There are a few fruity notes but it seems bland and chalky. I wonder if I am just in a weird tea mood after that horrible caramel nougat earlier so I will try this again another day. For now my verdict is “meh”
This came from the dark tea set I got from Tea Forte. I needed something dark as I just woke up from a nap ;)
I do get a faint caramel note here but it smells a lot like hazelnut. To me it just tastes overwhelmingly artificial like a bad dessert drink. It was improved a bit with soymilk but overall it’s not that good. I am just going to give up on Tea Forte as a company…. it’s entertaining to review new teas but not when they’re all yucky.
This is a sipdown for me, I haven’t had this tea in a while… It does remind me a lot of a white tea in flavor but there’s definitely some smoke involved. This is yummy with a bit of coconut sugar as well. There is no 2008 silver bud pu-erh on the site anymore but I would definitely get some of the later versions.
This is a sample I ordered from Dragon Tea House. I’ve heard some of the Tibetan flame teas can be really strong… I have a Flame tuo from 2007 that is really smoky.
The traditional way to make this tea is by boiling it and serving with yak butter and milk. I won’t be doing that but it’s actually really good plain. I am doing short steeps of it in my yixing and it’s nice and mellow. Maybe Xiaguans need to age 10 years before they are properly aged? I wonder…
It isn’t very smoky at all, I would describe the flavor as woodsy with some fruit notes like apricot. I detect a tiny bit of smoke but nothing like the tea I had the other day. Also there is no almost no bitterness whatsoever, even after steeping it for 45 – 60 seconds, pretty amazing. Mostly it is woodsy and sweet. Does anyone know if the teas made for the Tibetan market are different than other Xiaguan recipes? Because this sure seems different from the other ones I have tried.
I am adding this to my wishlist. I bet it will be even more tasty in another 10 years and the whole brick is only $19.99. I am not rating it for now but it is good.
This is a sipdown for me… finished off a little bag of the 10 teabags.
I do like this rooibos however it isn’t ginger-y ENOUGH for me! I made some as an iced tea and it is good that way, but I prefer it hot with a bit of soymilk. Anyway I shan’t miss it terribly and not sure if it will be a repurchase.
Evidently I am having a pu-erh day today. Sheng in the mid-morning and shu in the afternoon, works for me.
This is another selection from the Yunnan Sourcing dark tea of the month club. So far I am liking the club because I got to try a lot of things I would not otherwise have chosen for myself.
This brick comes in such a pretty box (see photo). I have heard that bricks are not as good as cakes but I like this one a lot. The wet leaves steeping are very aromatic and earthy. The tea itself I would describe as earthy, chocolate-y, slightly creamy with a faint whisper of woodsmoke. Normally I don’t find shus to be smoky but this seems to be a bit. Or perhaps it’s just my imagination, I don’t know.
In any case, $18 is a good deal for this 250g brick in my opinion. YS calls it “lovely” and I would agree. I also have another sample of this if anyone would like to try it (I seem to be a wash in puerh samples myself!)
Breaking out the 2007 Xiaguan flame to try it again. According to my tasting notes I got this 3 years ago (from mandala). I remember being so impressed that I went back and bought another cake. My plan for the second cake is to let it age for 20 years so I can drink the first cake in the meantime. :)
This seems to be aging ok in my closet. It seems slightly more mellow than I remember it, however it is still potent. Definitely a smoky aftertaste but sweet also. Xiaguans can be really bitter if you use boiling water and steep them for too long. I usually give mine very short steeps and use water around 200F. Doing that I get a sweetish/honey aftertaste for the most part.
I love the energy this cake gives me, and the aroma is like a smoky forest. Somehow it is meditative and energizing at the same time. This is one sheng that gets me kind of tea drunk. I think I need to get another one of these… ;)
This sample was sent to me by a Steepster friend. It is a really nice sheng, I am enjoying it this morning. For such a young tea, it is pretty mellow. It has some really great flavors, it’s lemony, sweet, melon, floral and a tiny bit of smoke. There was a small bit of bitterness in the first two steeps that has mostly gone away now that I’ve reached steep #3 and #4. Mostly it’s sweet! It’s good to have some shengs that don’t knock you over with harshness. The price is still reasonable too (today it’s $39.00 for a 400g cake).
I am tempted to buy the cake, just not sure if it would fit in my mailbox and otherwise the post office will lose it… :( Anyway I am really glad I got to try this one!
I got this sample from Mandala a while back. My tea knowledge is still growing after all this time. I thought all dancong teas were from Phoenix mountain so that’s what I was expecting, Now I see it’s from Wuyi which is also good as I like Wuyi oolongs a lot.
This got steeped up in the yixing this afternoon. It has a bit of roasty quality that reminds me of burnt sugar. For me the predominate note is fruity, peach and nectarine notes. There is a bit of minerality in the finish and it leaves a long sweet aftertaste in your mouth. I accidentally did one steep where I forgot the time and left it steeping too long, then it became sort of bitter and chalky. So.. I wouldn’t recommend doing that but 20-30 seconds seems like a good steeping time for it.
Not destined to be one of my favorite oolongs, but still a solid choice, nice every day drinking tea.
Flavors: Burnt Sugar, Mineral, Peach