2169 Tasting Notes
I am having a good tea day. I’m at home relaxing so why skimp on the quality stuff – lol. It’s been a while since I had this so I decided to have some today. I really think the xi ying teapot is the perfect way to make wuyi oolongs.
I decided to steep this up at 180 F for 2 minutes. It’s very roasty and woody with cinnamon notes and dried fruit. Someday I need to go back to Red Blossom and get another of their Wuyi teas. I seem to remember the Tie Luo Han as also being very good.
A guy at another local tea shop told me that the darker style oolongs don’t really go stale and might even improve with age. I wonder if that is true.
see my previous notes on this if you are interested. :)
This was the very first Taiwan oolong I had ever had at Samovar. At the time it really blew me away so I bought 50 g of it!
I think this was less than 6 months ago but now I’ve tried so many more oolongs I have the benefit of a bit more experience. I still think this is great, very lemony, creamy and light. A slight feeling of asparagus and butter. Today I steeped this in the gaiwan.
I am feeling like I need to get with the program and drink more of my older green oolongs and green teas because they will go stale before the others. Cheers!
I’ve been wanting to try a black tea from Taiwan so I decided to pick this one up from Asha in my last order.
I followed the instructions to steep at 212 for 2 minutes. This is a gorgeous dark red mahogany brown. It smells intensely malty but the taste is very smooth. At first it seems very subtle but then the longer you sip on it the more the layers of flavor kind of hit your mouth. It’s very pecan nutty also with a touch of fruit – perhaps roasted peach or cherry,. Nutty is one of my favorite flavors in tea so I am enjoying this one quite a lot. It does have a rich mouthfeel and a crystal clear radiance in the liquor. No astringency, no bitterness anywhere. Also re-steeps well.
I can see where the comparison to a fine aged whiskey comes from. You really want to take your time with this one and savor it slowly. It is an elegant tea for anytime but it might be really nice in the evening.
This is really a wonderful A Li Shan in my opinion…
It’s a bit floral-y but also very buttery, exceptionally creamy, smooth, rich. One taste of this and my mouth feels like it’s on vacation. I’m picking up some other things too, like a slight mango and perhaps a bit of vanilla. Not as light as some other A Li Shans I’ve had.
I seem to like this the best when it’s steeped at around 180F for 2 minutes but I would like to do some gong fu sessions with my remaining sample. If you’re looking for a good A Li Shan you might try this one. I would certainly buy this again. :)
So I went to the doctor today and he thinks I do have plantar fasciitis, which sucks for me but at least it is treatable so I am hopeful.
On the way to work I stopped off to a little store to get some lunch for today and there they had this tea. Against my better judgment (and especially because I have a bad track record with RoT), I decided to buy this.
Because I’m used to RoT’s weak teabags I steeped this up with two teabags in a 10 oz. mug for 5 minutes. I am glad this isn’t terrible, especially because it’s roobois. :) I am getting some nice chocolate-y notes and the overall brew is very smooth and mild. I don’t love it but I don’t think I will have problems finishing the tin.
Just a healthy impulse purchase due to my self-pity – hey, at least I didn’t drink a bottle of wine (that might come later)
Thanks to ashmanra for a sample of this! I didn’t sleep much last night and this is really helping to perk me up in a gentle way.
I steeped it for 3 minutes in boiling water. Yum! I really like this. It’s a lighter bodied black tea with a lot of maltiness and sweetness. I’m reminded a bit of sweet potatoes and caramelized sugar. Exceptionally smooth and fine. You get a delightful aftertaste and rich mouthfeel. I would not recommend having this with any milk or sugar, it really doesn’t need it! Naturally sweet and delicious.
note: I went back for a second cup and found that I accidentally left my tea leaves still steeping in the pot – steeping this for 10 minutes, I do not recommend. ;-) But on the upside my whole kitchen smells like a molasses cookie!
Part 4/4 in the Upton tea basic darjeeling sampler. I did not see this one in the database so I decided to add it.
I’m still fairly new to the world of darjeelings and the tin said to steep this @ 212 for 3-4 minutes. I found that to be a bit too much for me so I decided to try it at around 190 for 3 minutes. I suspect the perfect steeping for me might lie somewhere in between the two so I’ll keep trying. :)
This is a very nice blend. It isn’t quite as fruity as some darjeelings I’ve had. It’s lightly brisk and smooth. There is a little bit of pungency here which overwhelmed me at the higher temp, with the lower temp it’s better. This has a nice delicate flavor with a hint of spiciness and delicate wood but I am not feeling blown away by it. It’s easy to drink plain and would probably make a lovely iced tea. I’ll need to keep experimenting with this one.
Regardless I am finding darjeelings seem to be growing on me…
Many thanks to Scott for a sample of this one!
I steeped this for around 3 minutes today in around 205 F water. This is a really nice and gentle Assam. Sometimes i have found they can be a bit bitter in the finish but this one was very bold but also very smooth. I suppose the shorter steeping time helped. This is the first Assam I’ve met that I can drink plain, without any soymilk and what not.
The predominate notes here are definitely chocolate and malt, though the malt is not hitting me over the head like some other tea of this varietal tend to do. In that way it reminds me a bit of a Chinese black tea. It does indeed have a tiny bit of sweetness, very yum! I will definitely be tempted to buy this when payday comes around, although I do have a few other assams I should probably finish off first…