2710 Tasting Notes
Pure Bud… something about this doesn’t exactly sound like tea!
I decided to gong fu this beauty this morning. Normally I like to let my black teas steep Western style, for about 2 minutes or more. When you gong fu this for about 30 seconds, some very nice elegant flavors emerge. There is the sweet potato, molasses and brown sugary type of goodness.
2nd steep I did for 1 minute, and in addition to the sweet potato/sugary notes some bittersweet chocolate and malt are coming to the surface.
3rd steep at 2 minutes is around the same. This tea is nice plain but I also like it with some soymilk added, the creaminess of the soymilk makes the sweet potato notes kind of dessert like. I am also getting more fruity apricot in this steep.
I found this tea quite dee-licious! I don’t understand the negative reviews but if you have some of this you aren’t wanting, I will gladly take it off your hands. :)
Hmm, something from David’s Tea that I don’t totally hate – what a pleasant surprise :)
This is a rolled green Vietnamese oolong in the style of Tung Ting oolongs from Taiwan. I steeped this in my yixing teapot this afternoon. The tea liquor is very light but flavorful. It’s not as fruity as the high mountain oolong I had the other day. Light, buttery, a bit grassy with pine notes. The weather has been pretty warm and spring like here and I am enjoying green oolongs a bit more than I have for the past year or so.
This is a pretty solid, good choice for an oolong. Not as buttery as some, which may be good depending on your preference. I’ve been doing shorter steeps but will have to try it at one long steep Western style soon. I got 3 good steeps out if it, but it started to fade after steep #4.
I broke this one out this morning to contrast with the one I had yesterday. They are both really good but different beasts all together.
The Wild Monk has flavors that are more reminiscent of your usual younger shengs. There is a lot of smoky flavor in this one. The flavor profile is more complex with notes of peach, lemon and smoke. It leaves you with an overall sweetness coating your tongue however. Definitely not as bitter as a lot of young shengs. Has a pleasant, uplifting energy that I am enjoying a lot today. I would definitely check this one out if you’re not adverse to some smoke in your tea.
Maybe I am just a fan of mao cha, I need to get some others to compare with the two I already have :)
Finally I’m sipping down this tea after having a tin of it for a few years. It’s definitely a tea that you need to drink with milk and sugar. Has a fruity, almost citrusy note. I don’t think this will be a repurchase for me, mostly I’m just glad it’s gone after all this time. If I can’t drink a tin of tea within a year it just isn’t a favorite it seems…
Got back from a special treat which was dinner at the Thai restaurant tonight. I had lemongrass tofu and mango sticky rice for dessert. The mango sticky rice was full of coconut milk and it was sooo good. I was very happy with the meal!
I thought I would have this shu puerh as my after dinner drink. On the whole, I am not terribly impressed with this one. Even when the color is quite dark it is lacking a bit in flavor and just seems to be a bit muddy with camphor. Nothing special in my opinion.
Part of a recent tea flavored black tea sampler that I got from Tea Forte, which has gotten me to pretty much give up on Tea Forte as a company…
Anyway this is one of the better flavors in the bunch. It is very citrusy, with lots of tart orange, grapefruit and lemon myrtle flavor. It even stands up to soymilk okay (I was wondering if it would curdle). It has a slightly musty smell, in my opinion and also a slight bitterness. It does have oil of bergamot, which tends to not be my favorite flavor unfortunately. If you would like a really citrusy earl grey, check this one out. I’ll certainly finish the cup and the other samples, but I don’t think I will need to buy it anytime soon. I would have liked it better without the bergamot, I think.
Flavors: Bergamot, Blood orange, Grapefruit, Musty
This is a beautiful looking mao cha tea, I posted a picture on my IG of the leaves:
I’ve had a couple of Misty Peak samples now and have found they are much more mellow and less bitter than most shengs out there. Especially for a young sheng, this is surprisingly downbeat. It is downright fruity, with notes of orange and apricot. A slight woodsyness, and palette cleansing slight bitterness that lingers in your mouth.
If you like strong, smoky tobacco and bittersweet shengs, this is not for you. It is more like the darjeeling of sheng teas; very elegant and fruity. I have to say I am thoroughly enchanted by this mao cha. Definitely a good one for relaxation and winding down as it doesn’t have a potent energy kick. It’s hard to believe this is a pu’er!
p.s. this is not available on the site anymore but the 2014 version is there
Flavors: Apricot, Peach, Wood
This sample came from Teavivre a while back. I appreciate getting a free sample, so thank you.
This is a very nice green oolong that comes through with floral and buttery notes. I am also finding the strawberry flavor to be a bit weak. It really needs to be steeped Western style to get any strawberry flavor at all. Hardly any strawberry flavor is present in the 2nd steep for me. If you want a really strong flavored strawberry tea this is not the thing. I was expecting something slightly different from this. It’s ok but I prefer the fruit flavored oolong from Naivetea and Lupicia.
Tea of the afternoon here, a nice wuyi oolong for the cold and foggy weather we are having.
After I broke my yixing dedicated to wuyi oolongs, I had to get another one, which is the blue one with brown accents you see here on this picture:
It’s one of my smallest pots and holds only about 4 oz of tea. My shu puerh is also pretty small, but these are the perfect size if you want to do gong fu brewing.
It’s amzing how fast these pots begin to take on the tea flavor. I was seasoning this using a shui xian and it already reminded me of the wuyi aroma this morning. THis is the first tea I’m actually tasting with the pot and it is doing a good job so far, I don’t really pick up a lot of clay flavor. This is a delicious red robe, very roasty with lush fruity flavors of plum and cherry. I think the yixing works so well for the wuyi oolongs somehow. Lovely tea, lovely pot, makes for a perfect afternoon… it was steeped for 8 times before it finally started giving up flavor.
Flavors: Cherry, Plums, Roasted
I’m starting to feel like dan cong oolongs are not really my “thing” or maybe I just like my oolongs on the sweet and fruity side, which is why I like the Honey Orchid but seem to have problem getting into some of these other varietals.
So, I tried this in the store and I figured the Red Blossom folks would be the ones to show me how to brew this stuff properly. They used a gaiwan with about 2mg of tea in it and water around 190 F (but told me you can also use boiling water with this tea). We did a quick rinse of the tea and then short steeps. I found this to be on the light side with definite citrus-y orange notes that are subtle and build up on your palette over time.
Mostly we did 30 second steeps but also did one steep that was around 1.5 minutes. I was told if you steep it longer it can become astringent and drying but that’s how the local people like it.
I thought it was “just okay” and definitely wasn’t compelled to buy it. Maybe a dan cong connoisseur would appreciate this, but I might just give up on my experiments with them for a while. I just don’t get the appeal, but that’s ok. There are plenty of other teas out there for me. :)
Flavors: Orange Blossom