2542 Tasting Notes
Another thing I found at the Bulk bin in Whole Foods…
I wasn’t sure how the magnolia gets in here, if it’s natural or what. hmmm. Does anyone have a guess?
These are long and slender dark leaves. I was really expecting something like a wuyi tea when I brewed this up but instead I got a light yellow infusion that is full of wonderful flavors. The magnolia is very nice here, it provides an exquisite aroma without knocking you over in flowers. The tea itself is very light and creamy with a slight apricot flavor. When I first smelled it I thought “pastries baking”. This is pretty intoxicating stuff, it feels like an elegant luxury… yummm. I am definitely a fan!
Infused 3x at 180 F for about 3 minutes.
I have kind of a hit or miss relationship with floral teas. If they’re too sweet or too perfumey I don’t like them as much. This one strikes a nice balance.
hmm. I was trying to figure out what to do with this in order to make it more palatable… ended up steeping it with a cinnamon stick and a couple of cardamom pods. And now, with some soymilk it’s definitely a lot better and more like a chai. Still, kinda lame when you have to doctor up a tea so much with extra ingredients in order to make it bearable.
mmm. I’m a sucker for such nifty packaging! I had to get this to try it out! It’s all even enviro friendly because there is no plastic anywhere… luckily pu-erh likes to breathe so you don’t have to mummify it in a plastic bag!
These Pu-erh “coins” are stored on top of each other in a beautiful cardboard tube that provides DETAILED information about when and where it was produced, how to store it and steeping instructions. I love the beautiful box, for one thing… these coins are bigger than I thought they would be, 1/2 a coin is plenty for a small pot of tea and 1/4 of a coin is perfect for gaiwan.
I brewed this in the gaiwan, they recommend very short steeps so I’ve been going with these 20-30 seconds jobs. This brews up to a lovely dark orange color.
It’s no surprise that I would like this since the leaves come from wild trees up to 500 years old. This has the depth and beauty of an old forest with a bit of stone fruit, charcoal and smoke. VERY smooth and nice, slightly creamy… with a lingering aftertaste of cocoa. yum yum. I like it! These coins are great for convenience and they are also better than most tuo chas I have had. I’m glad I have a lot of them so I can do a bit of experiments with flavoring them. Oh Mini Cha-an Lucky Coins, you are adorable and tasty!
so I’m pretty new to white tea but I’m warming up to it quickly. As others have commented this is a beautiful long sage green leaf with lots of white fuzz.
I steeped this in approx 170 – 180 F water for about 2 minutes.
I’m just sitting here trying to figure out what to say about it. I was thinking vaguely spearmint but somehow that isn’t quite right. It seems lightly floral with a touch of lilac, with a lingering bit of fruit like lychee in the finish. I don’t think I’m enough of a white tea expert to know if this is better or worse than other white needles but I am enjoying it a lot. It has a very smooth feel in your mouth.
Oh Teavana, why did you need to blend these two things together, I just don’t get it…
I’ve seen other people make matcha out of gyokuro but this gyokuro has powdered matcha mixed in with it so a nice green dust emerges when you open the bag. To be fair I’ve also seen this done with some more inferior/cheap blends like genmaicha but you shouldn’t need to add anything to gyokuro to make it better…
Anyway I digress. Perhaps it is done because of color as this steeps up to a brilliant neon green. I did this for around 90 seconds in approximately 160 F water. It is pretty nice, there is the familiar sweetness/lovely mouthfeel of the gyo. I just wish there was no matcha in here because it is making the tea chalky with a lot of sediment at the bottom. Don’t you normally whisk matcha for this reason?
I will most certainly finish this and it is no doubt a very healthy drink… the second steep is better because most of the matcha dust got washed away in the first steep. I might rinse this off before steeping next time.
oh, this is nice! Like others I have noticed the sweet smell of the leaves when you open up the bag, it is quite lovely!
I did steep this in boiling water for 2-3 minutes, it is delicious this way but I should have paid attention to the instructions that said 185… A nice lingering flavor of sweet potatoes and raisins. It’s malty and delicious. I could not not resist adding some soymilk to mine. I am still not used to drinking a lot of black teas plain aside form pu-erh. So I will try this gong fu style again some other time, I think that will be an endeavor well worth my time. Definitely a cuppa worth having around!
Sample provided courtesy of Teavivre…
I’ve never had a Chysanthemum pu-erh before and I was looking forward to trying this one. It was very nice the way the flower opened up after this steeped. 195 F water for 2-3 minutes. I should have used boiling but that’s what our water boiler is set to currently.
First steep: This is pretty earthy and woodsy! It’s also a bit seaweedy with a hint of smoke. I wonder if I should have tossed the first steep?
Second steep: Floral scent is emerging! I am getting a bit of the sweetness here and it’s a lot less murky than the first steep. I need to get into the habit of rinsing these a bit in boiling water before steeping them.
When it comes to pu-erhs I am biased and picky. I do have definite preferences and flavor profiles but I don’t think this is one of them. I may have to spend some more time with this tea before I can really assess it. I was glad I had the chance to try it but I’m a little confused by it.