2730 Tasting Notes
This is a super tasty high mountain Taiwanese oolong (and currently one of the only ones in my stash).
I feel like Red Blossom did a really good job of describing the notes in this one. It is super lush tasting! The tea liquor brews up a light green and has a wonderful cream note with hints of butter and intense fruit. I am getting mango and pineapple. I steeped it around 5 times in the gaiwan and it is still going strong but the fruity notes are a bit more present in the earlier steeps. It has a lingering finish that really coats your mouth after you’ve been sipping on it. I tried this in the store and it is definitely a treat. Great afternoon tea, really relaxing and the flavor makes me so happy! Loved it.
So far I am not too crazy about this tea, especially not for the price I paid for it. Maybe I am partial to Mi Lan Xiangs, but I found this to be a slight bit on the boring side. I don’t think this tea is scented with osmanthus.
I steeped it up in the yixing this afternoon. It has a light, roasted flavor and a gentle floral aroma, which accounts for the osmanthus name, I guess. I tried it with some various steeping times, 20 seconds, 30 seconds, 60 seconds, and around 190F water.
I got some light fruit and floral notes but this isn’t anything special in my opinion. I know dan congs can be fussy, so I will keep trying to see if I can do something that makes it wonderful. With my next batch I will use boiling water only, a bit more tea and very short steeps to see if that makes a difference.
The perfect tea to drink in my new yellow & blue yixing teapot!
I have been reading some of the other reviews and I don’t understand the low ratings but the average steeping time is also 4 minutes and 45 seconds which is way too long for a TGY. I also don’t think the baristas as Peet’s can really make a proper cup of tea with paper cups, t-sacs and hot water.
Anyway, I digress. I have been working on seasoning my new yixing and this is the pot I am going to use for TGY’s now. https://instagram.com/p/z-YKiMILQX
I used boiling water and then let the water rest in a glass pitcher for around 3o seconds before pouring it over the tea. I am using relatively short steeps of around 30 seconds.
This may be my favorite tea from Peet’s so far. It is oxidized nicely and the flavors that come forth are very soothing. I am reminded of roasted butter, sesame oil,apricots and mango. I don’t get a lot of floral out of this tea, but that’s okay with me. I really am enjoying the richness of it, it’s very lush and almost decadent somehow. Imagine if you poured some brown butter and sesame oil over a bowl of mango and apricot and you get the idea.
This is the only TGY in my collection at the moment and I’m so glad I picked a good one. I will thoroughly enjoy the tin.
Flavors: Apricot, Butter, Mango, Roast nuts
This morning I am sipping on this Long Jing sample from Teavivre.
I haven’t been drinking much green tea lately but I should really do something about that! For one thing my allergies are running amok and green tea seems to help. I think it may have something to do with the lack of rain around here but I seem to be waking up a lot with sniffles and congestion in the morning.
This is a really mellow and relaxing tea. It steeps up such a light color but has the classic nutty and mild vegetal flavors of a good long jing. I get an essence of sweet peas in this & It’s definitely a delicious cuppa. See previous notes for more details.
This is a sipdown for me…
Bummed that I am all out of it but luckily I know where to get more. ;)
I find that I really like this when steeped western style for 3 minutes. It is such a mellow and flavorful tea, I kind of doubt it would turn bitter even if oversteeped. I love the sweet potato flavor of this and the chocolatey notes that you get with the longer steep. Such a good black tea. I drink my straight black teas more often than anything else and the flavored teas are languishing in my cupboard.I guess I will need to force myself to drink them soon. Maybe in the form of iced tea?
This is a 200g cake I got from Angelina’s a while back. Entire cake was $11 so I wasn’t expecting a whole lot.
The tea is stored in Xishuangbanna, which is humid so I think this means wet storage. It would be interesting to do a side by side comparison of the tea with one that was dry stored.
The cake is beautiful but one thing I noticed right away was how easily the cake breaks apart just using my hands. That’s a sharp contrast to other teas I have that need to be pried open with a puer pick.
The flavor of tea is definitely earthy. There is also a slight bitterness in the finish that reminds me of tobacco, and that finish is present in the aroma as well. It doesn’t have much of a fermentation odor but the flavor also seems a bit muddy and flat.
It started to improve at steep #4 and brought out some of the creamy notes that were promised, and became less bitter overall. Even so, I think it has a bit of a muddy aftertaste but it’s hard to argue with $11.
I’d recommend this is you were looking for a cheap bargain but it isn’t sending me to the heavens with the flavor. I think it will be an ok everyday drinker and I’ll probably keep drinking it when I’m not in the mood for anything fancy.
I am revisiting this tea today, it’s probably been about 3 years since I had it the last time. I don’t have much of the cake left!
Technically this is a puerh but made from white tea leaves. It tastes a lot like your standard white tea with some light fruit and nutty, almond type flavors. There is a maltiness about the tea too. It has some “hay” type flavors similar too… all in all I will be sad when this is gone. White puerhs are a nice departure from sheng and very mild too. Nice for a quiet time.
I’m drinking the afternoon tea now. Sample I got from Dragon Tea house. :)
I don’t know what a cassia twig is supposed to smell like, but from the descriptions I have seen on the ’net I guess it is something like cinnamon bark?
I steeped this up in the yixing and it is certainly enjoyable. This is the 2nd Haiwan shu I’ve had recently that has been really nice. It is definitely mellow and earthy with a slight creaminess in the flavor. If you let it steep a bit longer it has a definite coffee type of flavor. Overall I am digging this. A nice shu without much fermentation flavor in my opinion…
Well, I was right about cold brewing this tea. It is interesting that way.
the cold brewing seems to have brought out more of the roasted flavor to the point where it’s reminding me of a hojicha. But it is also slightly buttery and floral. The bitterness is also a bit more present in the cold brew. I would say overall I prefer it hot with the short steeps because that brings out more of the delicate floral and light fruit notes.
This is one of the tea samples that came in the Lupicia holiday gift sampler I got last year…
it has an apple-y scent but I just don’t find this one to be real tasty for some reason. the black tea base has a bit of bitterness to it that was somewhat improved by sugar. It’s a bit of an artificial apple flavor combined with bitterness, Though I am normally a Lupicia Fan it’s just not the thing for me somehow.