52 Tasting Notes

Having this grandpa steeped. Absolutely delicious. It’s really comforting for some reason, reminds me of my first Taiwanese Oolong that I loved so much, a simple Four Seasons oolong. It was so delicious, floral, sweet, light and refreshing. The first tea that I fell in love with, it was so comforting to steep a nice mug of that Four Seasons after a long, freezing winter day.

As I sit here, sipping this tea in late August it brings me back to those freezing February days, where my escape was a cup of Four Seasons Oolong.

This is obviously the better tea, as it has a better sweetness and more pleasant aftertaste, along with steeping out more and having a thicker body. The light roasting ties it together.

I’ll really miss Origin Tea, just made my last purchase there, a Yixing pot. They closed their tea sales about a month and a half ago and there really isn’t a replacement for them. They had an incredible and unique selection of Oolongs, Yancha, and aged Sheng Pu’erh. They had rare, traditional Taiwanese teas that you can’t find anywhere else. They had tons of aged oolongs. And it was very affordable, for the most part (1980s raw pu’erh for $12 an ounce, genuine high grown Alishan and ShanLinXi teas for $6-8 an ounce).

apt

wow this is a really bad note lmao

boychik

its tribute to OT. I like it;)

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paddy cake, paddy cake

thanks for the sample, Angel. this is a pretty nice sheng. the dry leaf is aromatic, very earthy. the wet leaf smells sweeter and it steeps out to a dark yellow. some bitterness is present but it’s also quite smooth. it’s not super-sweet but it does have some fruit in the background. the main flavor I get from this is smoke, it’s pretty smoky, which I like. the liquor is thick and it goes down easy. however there is a kick at the end, kind of like eating dried peppers but less intense. this is a decent aged sheng, I wouldn’t seek it out in the future though.

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drank Bailin Gongfu Black Tea by Teavivre
52 tasting notes

gave this a spin today… malty, bread, chocolate, astringent. it’s very good for a simple cup of good, malty chinese black tea. 7g/16oz for like 3 minutes. thanks for the sample, Angel.

Flavors: Astringent, Baked Bread, Chocolate, Malt

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trying this again, this isn’t nearly as good as the Tea Drunk one in terms of flavor and longevity.

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I’m sorry JTS, but even with a packed gaiwan, this doesn’t taste good. It’s like a super flat gaoshan oolong. Some floral notes, not much. It’s a shame, as the rest of their teas are so good. I can’t say much about this, it’s pretty boring and flat. My friend loved it though, go figure.

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This puerh is from the Kunming factory, a place that is almost never mentioned online. This tea was stored in good dry storage and was positively reviewed by a lot of people so I bought it with my first and last Origin Tea order.

You know, me and puerh have a long history. Years ago, in kung-fu class, our discussion somehow turned into a ton of poop jokes. My instructor told us that he drinks a tea called “poo-er”. That was absolutely hilarious to me. He told me how he bought a 1960s cake for $300, which completely blew my tiny little mind. Next class, he brought in a teabag of puerh, obviously horrible quality ripe as he gave it to me. Being me at the time, I ended up flushing it down the toilet. I’m sure I would have loved it, I had a very diverse diet of hotdogs, pasta, and bagels at the time, my palate was definitely ready. Puerh was never mentioned again, until I told him that I was getting into tea. He showed me gongfu tea the next week, having me taste an Alishan Oolong, an Oriental Beauty, an old bush Shui Xian, and a ripe puerh. I couldn’t stand the ripe puerh. I still can’t.

Origin Tea specialized in premium high-mountain oolongs, raw puerh, yancha, and a small amount of hei cha. They still sell Yixing. I decided to pick up some of each, wanting to give puerh a last shot. You better do this right puerh. Don’t fuck this up or I’ll have your head.

Puerh didn’t fuck this up. Good job, Kunming Factory. Good job to whoever stored this. And good job Tony from Origin for sourcing this.

This puerh is a combination of sweet, bitter, spicy, and earthy. The dry leaf? Earthy. The wet leaf? Sweet. The liquor’s scent? Spicy. The taste? All of the above. It opens up spicy and earthy, then some bitterness (not too much at all, a pleasant amount), and then, after you swallow, it becomes sweet, like the sweet aftertaste an iced pastry has, except it makes you feel better instead of giving you a stomachache and helps you lose weight instead of helping you gain weight. This is COMPLEX. I can’t even begin to pick out the flavors. Camphor? Dried fruit? I don’t know and I don’t care.

Speaking of not caring, this tea’s Cha Qi is a carefree, uplifting, and relaxed mood. I’m smiling right now, I smiled during my first session. This tea makes me want to put in WORK! Notice how long this note is? Do you notice how long it is? It’s HUGE, especially for me. I really wish that I could buy a cake of this, I’m sure that it will become even better with a few more years under its belt. I should definitely look out for Kunming Factory offerings, I didn’t know factory puerh was this good.

Thanks for opening my mind to puerh Tony and Kunming Factory workers.

Preparation
7 g 3 OZ / 100 ML
Sarsonator

Sounds wonderful! I love your pu’erh story, too! :)

Cwyn

I enjoyed the story too. When I started on shou back in 2009, a Chinese vendor told me to do a cold rinse before the hot rinse, will really reduce storage flavor early on and I think it does work somewhat. However, this 1999 cake sound fab. Robsbitsoftea blog has some photos of the tea liquor from this one, that deep,enviable amber…

Sarsonator

Interesting Cwyn. I did not know that :)

mrmopar

Some of it is pretty good. Nice note on your experience.

apt

Cwyn: I will have to try that.

I forgot to add, me and that same kung-fu teacher are planning on splitting a White2Tea order!

Stephanie

Very nice :)

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“Final Eco-Cha review. I’ve had such a great time reviewing teas from them, their teas are great and the people who are behind it are great. Special thanks to Nick for putting this all together.

The dry leaves smell pretty nutty and vegetal for a Taiwanese Oolong. The wet leaves are nutty and buttery smelling. This tea steeps out into a light yellow with a floral scent.

This tea is surprisingly thick-bodied, with a syrupy mouthfeel (god I hate that word) and very little sweetness, which is quite refreshing in a way. It’s nutty and floral in flavor, kind of reminding me of a dragonwell green tea crossed with an Alishan oolong. The aftertaste is perfumey, which makes this seem like a good candidate to make a Jasmine Oolong or Rose Oolong from. The nuttiness makes it seem like a good candidate for a traditional Dong Ding. IIRC this is actually a common cultivar for making Dong Ding with.

Since I still have a lot of this, I think I’m going to cold brew it, as per their suggestion.

thanks for reading, everyone!"

Flavors: Flowers, Jasmine, Nuts, Nutty

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