2743 Tasting Notes
Tea of the morning here. I’ve actually had this a couple of times but haven’t reviewed it until now. I think Nepal teas are great and so is the Jun Chiyabari estate…
Anyway I steeped this for 3 minutes in my tetsubin. Yes I do brew tea in this thing, I don’t just use it for hot water. This is just such a wonderful tea. It has a lot of the qualities of a darjeeling but no astringency in sight. The thing I am getting the most strongly in the aroma and the flavor is a deep honey flavor that is almost bordering on maple. It’s difficult to believe there is no sugar in here! It leaves a nice sweet and thick aftertaste in your mouth. I am also getting roses and a bit of a grainy flavor, like dark pumpernickel bread. This is a seriously delicious tea, one that is made for sipping on plain. Any sugar or milk/cream would ruin it, I think.
Very happy with this one…
Per the suggestion of Liber teas I ended up steeping this more like a green, I did around 185 degrees for 7 minutes. That brought out the kettle corn flavor some near the end of the cup. But now the mate flavor is so strong it ends up tasting like coffee. Anyway I raised the rating a couple points but wouldn’t repurchase this.
I picked this up as part of Tea Forte’s holiday gift set. The first time I tried it, I thought it was pretty weak but I was following TF’s guidelines to use 10 oz. of tea for a sample. When you use 8 oz. of water instead the teas tend to be more flavorful.
So, this does actually taste a lot like rum, it’s pretty boozy tasting overall. I would say the raisin flavor is also strong and the biscotti is something more in the background. I’m not sure how to rate this overall, it seems fairly true to the name but it isn’t something I would feel the need to have around in my personal stash. If you really want a tea that tastes like rum, this is a lot more authentic than the other one I had, which was Lupicia’s version.
This is a really interesting tea, although I haven’t always been a fan of camphor in the past. I think my tastes are changing.
This is very dark and sweet shu. The camphor flavor is indeed, very strong in this tea. There is a lingering sweet aftertaste that stays on your palette for a long time after you’ve finished the tea. It has something of an uplifting quality in my opinion. It also has some fruity elements that are reminiscent of cherry. I am tempted to get one of these for myself after I’ve finished off the sample :)
I am not feeling well today, so decided I would sip this one down…
It’s definitely one of my favorites from Capital Teas and one that I would buy again (and may, since I am going to Washington DC for the holidays). This is a nice mix of mint with the slightly cocoa black tea base. I find adding soymilk to this makes it nice and creamy. I definitely have enjoyed it!
I am enjoying this lovely shui xian this morning in the rain. It’s been a while since I’ve had this (or any shui xians for that matter).
Compared to a red robe, this is much sweeter with a floral essence. I am getting notes of honey mixed with cinnamon. This has a very pleasant aroma in the up sitting next to me too. This is getting the gong fu treatment from me this morning but it’s also nice as one longer 3 minute steep.
… see previous notes for more details
I’m drinking some of this tea with my lunch (a kale and brussels sprouts salad).
I couldn’t resist a tin of it this year. It’s a black tea with mild flavoring, I get the white chocolate today and apricot today and it also reminds me of a cookie. This seems sweet without putting any sugar in, maybe it’s pre-sweetened? This is fairly enjoyable with soymilk in it, great afternoon tea. I am liking this much better than the Joyeux Noel…
It seems like a good week to visit all things wuyi oolong related. This is another tea I drink kind of rarely but it’s nice to enjoy in the winter time. Definitely has a charcoal roasted sort of flavor, a bit smoky, a bit fruity with essence of cherries and plums. Could be my imagination but I am picking up on essence of fir needles. It’s good with short steeps in the yixing today. I’m glad I have a whole tin of this. :)
It’s super cold and rainy here again and for some reason my apartment is freezing….
I am off to a networking event soon which I don’t really want to go to… i’m freaking tired from not sleeping last night. My plan is to go for a while and bail out early.
Anyway I haven’t had this tea in quite some time. It’s a couple of years old already but I think wuyi oolongs have a fairly long shelf life. This is really good for the chilly weather with the roasty, fruity like flavor. I’m doing shorter steeps in the yixing teapot. Kind of hoping it will revive me soon!