2337 Tasting Notes
Thanks so much to Indigobloom for sending me a generous sample of this tea.
I like cinnamon and almonds so I was pretty sure I’d like this too. It smells incredibly like a cookie! It’s sweet and nutty and even a little bit fruity, not sure where that’s coming from but I like it. I’m having this as my after lunch treat with a bit of soymilk and it’s yummy for a dessert tea. It looks like this was discontinued, too bad it is kinda tasty. Like I need more tea! Well of course I do!
Thank you Charles for sending me a sample of this tea. I wanted to comment on it this morning while I was drinking it but my computer at home is acting funny.
I don’t believe I’ve had a Kemmun before. I brewed this in the tetsubin which I am using for mostly black tea these days. I think I erred a little too much on the side of caution and did not add enough leaf. I liked this though. It was a light brown, woody and smooth tea with some smoke in the aftertaste. I’m not a huge fan of smoke but I didn’t mind it here it seemed very unobtrusive. I tried adding soymilk and that was not a good idea, I preferred the taste of it plain.
I steeped some of this in my tiny little xiying teapot which seems like it was made for an elf. It is adorable. I hope it is seasoned well enough. I am drinking this tea out of a shotglass… ha ha
I think I can taste the clay a bit which is giving the tea an extra dimension. It still seems as delicious as I remember it.
Lately I’ve learned that almost all milk oolongs are flavor enchanced which diminishes my appreciation of them a bit but this is still very fun to drink.
This one is light, brothy, flavors like popcorn. Has a very interesting thicker aftertaste that lingers for a while, reminded me of peaches a bit. Certainly it is delicious but I’m not sure I’m a huge fan of the milk oolong. What is it flavored with?
An impulse buy in Japantown. I don’t know that much about Fukamushis but did a little research on the internet that it is a type of sencha that is deep steamed and this removes a lot of the bitterness. Sounds ok to me, so far so good.
I admit I feel I am getting a cold today and my taste buds are off. In addition, with the first steep my water was too hot and this made the tea kind of unpleasant although beautiful to look at. It is a vivid beautiful deep neon green.
The second cup, with water temp around 160 and steeped for 45 seconds or so is quite lovely. I am getting a lot of flavors here, grass, seaweed, a slight tartness, very full-bodied with a lingering aftertaste. Not very buttery but definitely vegetal. I will try to update my notes when I am feeling healthier.
I have been loving japanese green tea lately, they seem like the elixir of Gods.
I’ve had this for a year or more and hope to keep it for a while to see how it evolves over time.
It’s been a process of trial and error for me as I have grown with this tea over the last few months. When I brew it Western style I get a very malty and pungent white tea which always intrigued me but left me wondering.
When I keep the infusions short and sweet (30-60 seconds) and the temp lower, to about 160 f is when this tea really starts to shine. I am getting a lot of sweetness with a tiny note of malt and fermentation. This is where I start to notice more of the floral type notes. Watching my evolution along with this tea is like watching a flower grow. It seems like there is vanilla in the finish. It is a great tea for multiple infusions as well and I look forward to seeing how it evolves over time.
I should also mention from the few white pu-erhs I have tried I seem to like them better than straight white tea. Perhaps it gives me the extra edge I need.
This is a new shipment direct from Taiwan of a bunch of oolong samples. I like Taiwanese oolongs but I don’t know if I know enough about them to rate them all differently or even tell them apart. I suppose only time will tell. I also got a cute little black xi ying teapot which I am eager to try out but not until I season it first and learn how I am supposed to brew with the thing. So this was brewed western style in an infuser mug with 180 degree water.
This tea is very charming. It’s a light yellow infusion with the usual buttery notes, has a very nice mouthfeel and smooth aftertaste. It is slightly grassy but not like eating grass. More like lying in a meadow of grass and watching the clouds go by. Some teas get me pretty wired but this is not one of them. It’s actually very relaxing and peaceful.
I am looking forward to getting more experiments going!