2485 Tasting Notes
My tea notes will not be that exciting this week because I brought some teabags and a few samples with me to try only.
This is a good choice for morning time, yes it does taste kind of like a cookie. Very caramel and vanilla with some rich and smooth black tea. It is providing me with an eye opening cup this morning.
It is pretty tasty but I don’t know if I would go to any trouble to stock this on a regular basis.
Diary of a tea addict: time for one more tea before I head to the airport and will be most likely be stuck with teabags for 10 days… :-/
I don’t believe I have ever smelled an osmanthus flower and I don’t really like strongly floral teas. So why do I have so many? who knows. ;-)
Brewing method: short steeps in the gaiwan
First infusion: very light, creamy and custardy. Not a lot of flowers, good!
Second infusion: osmanthus coming up a bit more and it is getting a bit sweeter. A little vanilla-y, a little buttery. Very smooth mouthfeel and sweet lingering aftertaste. It’s a bit like a cookie. teee heeee.
Third infusion: tea is getting very assertive. Some vegetal notes are coming up a bit here. I am surprised. I may have oversteeped it.
Fourth infusion: steeped for only 20 seconds. Tea is happier and is back to sweet buttery lightness.
Fifth infusion: getting lighter still but now the floral is retreating and the oolong is emerging more as a clean, bright spring bud.
Now I am running out of time…
Even though I am not that fond of floral teas I would definitely like to keep this around. If you keep the steepings under control the flowers are very light. I was a skeptic but she has managed to charm me with her seductive ways. I could write a poem abut this experience. la la la – love!
I’ve had this sample for a few months as part of Adagio’s silver sampler (4 white teas). I don’t believe I ever logged the other ones and this is the last one I had finished so am determined to try it!
After yesterday’s experience I decided to go mild and gentle on the white. The instructions here say 195 for 3-5 minutes but I did mine for 2.5 minutes with 180 degree water approximately. This seems to have been a good decision.
I don’t really love jasmine tea too much but I can appreciate this. Very mild and sweet, the jasmine is relaxing and soothing. I’m trying to focus on letting the jasmine aroma waft up into my nose rather than focusing on what it tastes like. Good for a relaxing moment. I am not sure I will ever finish it so if anyone wants to swap please let me know!
Thank you kindly Verdant for sending me a sample of this in my last order!
Everyone else has been raving about their Jasmine white tea but I was rather glad I got this one instead. Upon smelling the leaves I decided to brew them up in the xi ying and let it steep for about 1.5 minutes, very bitter. I thought perhaps the clay was throwing off the taste a bit so I transferred the leaves to the gaiwan and let it steep for about 20 seconds, still very bitter. Then I finally decided to heed the gong fu directions on the bag and let it steep for 8 seconds which basically meant I poured water over it and poured it back out into a cup. They recommend 205 F for whites but when I did that it got brackish really fast. I had to brew this like a green. Now I am getting the clean vegetal aromas were described. This is very interesting and reminds me more of a green tea than any other white I have had. I think I need to start all over again on a new day with a little less leaf and very short steepings. I was very surprised at how easy it was to mess this up but I really don’t have a very good track record with white teas. I will be glad to increase my rating if I can figure out how to make this more palatable.
yep, I am a sucker for any store that says it has a free tea tasting. This is a very large shop in Chinatown here in SF that has quite a wide selection of tea and a very friendly staff. This was the boyfriend’s selection so we brewed it up this morning in the Gaiwan.
I can’t say that I know enough about red robes to really say that this one is really so much better than any other one but I am enjoying it this morning. When the leaves are wet they are intensely smoky and smell of cherries and plums. This brews up to a nice reddish color – in the shop they call it “red tea” and not an oolong but I digress. Here is a nice composition of flavors with some fruitiness, some nuttiness, a bit of smoke and a tiny bit of sourness. It is holding a nice fizzy aftertaste on my tongue.
Still one of my very favorite oolongs and my favorite thing from the Naivetea line. I’ve been all over San Francisco since tasting other dong dings and scads of other oolongs and none are really coming close, this is definitely unique. I believe it is the 30% roast which I am really enjoying. This is so nutty, creamy and buttery. Holds up to 7 or more short infusions in the Gaiwan.
We are having this tea for breakfast and I am quite liking it. It’s a very smooth black tea with good flavor. Others have remarked on the smokiness but I am not getting much, especially compared to some other Keemuns I have tried. It is very English breakfast-y. Fruity but without the astringency of a darjeeling. A bit pungent. Fairly mild for a Keemun IMO. I like this enough that I might want to keep some around for morning time. I also drink a lot of pu-erh on a regular basis so you see where my tastes lie… heh