675 Tasting Notes
Thanks mrmopar for this Pu-erh sample!
A day at home with rain expected in the afternoon was the perfect setting for Pu-erh sipping with steeping multiple times.
As I made my preparations, I was suspended in a timeless space with the thrill, the drama of what was to happen next?
Steeping times: After a 30 second rinse, the steeping for the first 3 sessions was 30 seconds, the 4th was 1 minute.
The wet leaves smelled like sweet dark chocolate, then light leather with raisen and chocolate, then faint leather and sweet.
The color of the leaves changed at the end to dark Jade Green!
The color of the liquor was light brown on the first steeping becoming dark red brown on steeping 2 and 3, dark golden brown on steep 4.
The process of discovery was like a first date. The tea flirted a little, let me get just a hint of flavor to see if I’d respond. A bit of cedar, sweetness and some slight dryness on the tongue. Nothing to write home about but not scary either. Pretty smooth.
(The tea was obviously, holding back and waiting for the right moment to reveal it’s true personality.)
The second encounter was way more flirtatious, even sexy with a baked cedar plank dryness up front becoming smooth on the finish. There was another flavor lurking in the shadows, a secret.
Peach or Cocoa? I needed more time to inquire, to explore again.
The third encounter was not revealing. I sensed that something wasn’t right. The flavor was so much lighter. Wasn’t the water hot enough? Was the steeping too short? (I always blame myself, never the tea first!)
I decided to become bolder, demanding more now that we had spent considerable time together. I felt that we knew each other well enough. My instincts told me that if I pushed a little bit, there was great strength of character just under the surface.
I challenged the timing increasing it 3 fold.
The Pu-erh held steady without a flinch but it looked different.
The liquor had changed to golden brown and the leaves to jade green.
The flavor was supprisingly very mild, dry cedar, sweet, juicy and easy to drink.
Even with the mild dryness this was a smooth tea with no harshness.
I was expecting some sort of aggressive punch with the longer steep, but that’s not what this Pu-erh was about.
It was kind and mellow, sure to keep me happy for a long time.
(For any off-the-wall people who add sugar on occasion to pu-erh, well after the 4th steeping I checked it out and the caramel flavor that appears with sweetening is very nice!)
For anyone who read my notes yesterday about how I was searching for my CANE (I need to name her, she’s 3 years old with silver, blue and black little squiggle flowers and a black wood handle), and I’m reporting that I found her at Old Navy. She was shopping.
Usually I find my CANE having tea at Happy Lucky’s.
I went looking for her after my hair appointment.
There was an odd ad on the radio for a Viagra type product that you had to ‘qualify’ for (huh?) and the first 200 men who called would receive a free stop watch to time the effects of the product (really?!). I certainly got some good puns out of that ad.
When I got home I finished some tea from earlier and roasted some root veggies for dinner. I set some tea aside for the morning, hoping the weather would brighten so that I could take some Fall Photo’s.
This morning was what I hoped for, shimmering light and blue sky.
I’m going to Douglas Lake behind my daughter’s house to get a sweeping view of the Rocky Mountains. I’ll post later pictures from my shoot.
I had to have the tea I set aside first.
When this tea was ordered I had a long conversation with the owner of Kally Tea and enjoyed the down-to-earth friendly conversation about tea and life.
He lives in the small high desert town of Hemet, California.
In my whole life as a consumer, I can’t think of any product besides tea where you can get to know the owner of the company providing the product.
I’m 64 and unless I walk into a physical store in my town and confront an owner and get to know them, it isn’t going to happen. TEA IS DIFFERENT!
(It’s a miracle really)
The dry Oolong was loose, not tight little pebbles of leaves
that would unfurl during steeping.
They looked like Black tea leaves and smelled sweet.
I used 1.5 tsp dry to 8oz. water at 160F and steeped 3 minutes.
The liquor was light honey brown, and tasted lighter than I expected for a first steeping. (I will try a little more leaf next time.)
The flavor was soft clover honey melting away on my tongue like water. There was a roastiness so light and savory that it kept drawing me back for more.
I sipped and sipped the smooth, gentle Oolong, thinking how nice
it was to have a tea that wasn’t requiring much of me.
could just relax, not going into ecstacy over it’s wonders or
into disappointment by some flaw.
As the tea cooled, it didn’t blink. Everything stayed as it was.
“Well now, an Oolong for anytime drinking,” I thought.
This type of Oolong is harder to find and one that I’m glad to have. By the way, I think this is one that’s good pared with food.
Here’s a picture from the LAKE http://flic.kr/p/diVvp6
Somewhere in Fort Collins, I’ve misplaced my CANE. Usually I leave it at Happy Lucky’s Tea House, so last night on the way home from giving grandson Donovan his birthday gift is where I went hunting for it.
It wasn’t there. Oh No!
I had some tea though (which always makes things better)!
Joe was minding the shop and it was pretty empty except for one other regular. We sat at the bar talking now and then about dancing (she’s a 20 year old dancer) and about tea. We got along well.
Joe and I were discussing the Kenyan tea that I reviewed and how it tasted a little like an Oolong. I mentioned how I enjoyed the roasted Oolongs in the Fall and Winter. He asked if I had tasted the Strong Fire Tieguangin?
“What?” I let him know that I hadn’t been informed about that tea.
Off he went to pull the metal canister for me to smell the leaves.
“Um, yes…very roasty smelling leaves and dark too”, I thought. I’d try this one.
Joe prepared a large clay pot and I waited 4 minutes until the timer went off and the leaves were pulled out.
Gracious! The leaves were Black-Brown and looked more like Pu-erh!
The scent was charcoal and french roast coffee with a little tea sweetness. (I could have spent all my time smelling the leaves if I wasn’t worried about the tea getting cold.)
The flavor was not as smoky as the scent. It was sweet and roasty, savory (not vegital), nutty with an unsweetened chocolate undertone.
The second pot was steeped 3 minutes and the leaves were woody and still half unfurled, with an aroma that was more meaty like a good roast chicken.
The flavor was not as sweet or charcoal, dryer in the mouth but never becoming bitter or astringent. This tea was easy to drink.
I talked to Joe about how I could drink pots of tea with roasted chicken or with a savory rice dish, even something buttery where you need to cut through the fat texture and wash it down like when you eat a pulled pork sandwich.
Yes, this tea could stand up to food without being too heavy on it’s
I liked the roastiness very much with a hint of smoke, not too sweet but with character.
Still looking for my CANE….
One of the things I love about meandering in my local Whole Foods
at dinner time is that no one is there!
At my store, they just moved the tea section to a larger and more visible spot.
Unless I go to Happy Lucky’s Tea House, there isn’t any other place in town with a big variety of loose leaf tea.
A good number of the tea’s are from Colorado which is another feature that I love. The Tea Spot from Boulder is represented, and at least 6 or more companies as well as large bins of loose tea and lots of better National brands (including Matcha).
I was looking around and noticed this Chai Concentrate.
For just under $4.00 I could make 64 ounces of Chai…which I thought was pretty good considering all the ingredients were high quality. All I needed to add was milk. There were several flavors available but I picked Vanilla Chai.
First I tried unflavored vanilla almond milk and mixed half Chai, half milk.
I heated a cup in the microwave and …uh…it didn’t turn out well. The flavor was sour and the milk looked curdled.
I scratched my head trying to figure out what went wrong.
Too much Chai perhaps, or wrong milk?
Next I tried less Chai, more milk and the two still didn’t mix well.
I’m not a chemist so I have no idea why this didn’t work out.
I said, “Forget the almond milk.”
I switched to cow’s milk, heated it up (not overly hot per the label instructions) then added 1/3 Chai to 2/3 milk (not half and half)
which worked out tasting the BEST. NO curdling!
The spices do overpower the vanilla taste.
(it’s the clove that’s the culprit and I’d tone it down or take
it out if I was the tea master).
The taste reminds me of Christmas-time with the scent of a clove
studded potpourri and vanilla frosted gingerbread men.
This is another tea that would be fun to play with in recipes.
A little added to pumpkin puree? Now I want to try the other
I’ll keep hunting for these Colorado tea companies. They seem
to be brewing up around Boulder. I hope the trend continues.
In the meantime. I’ll keep hunting for more local brews.
Thank you Martin Sankale of Wanja Tea of Kenya for this sample tea!
All of my life I’ve met people who have been to Kenya with fantastic stories to tell. Stories of the Great Rift Valley, with herds of exotic animals and vast lush vista’s.
I bought objects made in Kenya for my home, fabrics and small wood animals, musical instruments. I even had some magazines from Nairobi that a friend brought back from a trip that I would read over and over again, especially loving the Kenyan version of ‘Dear Abby’. One particular letter was from a young woman who was in love with a young man who had ‘tribal scar’s’ on his face. She was concerned that he wasn’t modern enough now that she had a job as a secretary. (remember this was in the 1970’s)
Being a mixed race family, I filled my home with items from Kenya especially, because they were the easiest to find.
I bought small wooden animals, musical instruments and fabrics. I prepared exotic meals and then we danced around to music I found at the library.
The Scot’s side of our heritage wasn’t left out. That side allowed us to have tea time in the afternoon’s, scones and Scot’s eggs, and go to the Highland Games (which we still do and yes, my son has a kilt!).
In my well blended family, we celebrate with bagpipes, drums and an American Flag…the African-American, Scot’s way!
Today I also listen to Kenyan Chant.
I’ve had purple tea before but not often. Sometimes I forget how it tastes, different than other tea’s. Even the steeping is different.
You must use less leaf (.5 tsp) and lower temp. (160f) for 4min.
otherwise you won’t have a happy cup.
The first thing I thought when I took my first sip was Oolong.
The savory, floral flavor were a familiar recent tasting memory I suppose. That might give you an idea of where my brain began it’s journey of discovery with this unique Kenyan Purple Tea.
I mentally shook that thought off and began again.
The flavor was sweet and savory in the same way artichoke hearts effect me, I thought, and then I remembered…oh yes…this is one of my rare Umami moments. A deep Umami because the flavor lingers for a long time.
The flavor was at the back of my palate and went up into the nose more like tasting wine would do. I love tea that does this. If you make a little huff, like a nose sigh you get more sense of flavor. Try it some time.
I wouldn’t call this tea woodsy but a little dry as it cools due to faint astringency. Don’t be afraid of it though. The presentation is a dry feel and not a bite.
This is really good tea. Not heavy but really good.
Thank you DHart1214 for this big tea sample!
I was laying in bed this morning thinking about Steepster and who was missing. I’ve been on this site for almost 9 months developing friendships with so many amazing, wonderful people that I truly care about. However, something happened between June and now.
Some people have disappeared!
I miss Jason, Ian and ScotTeaMan who drifted away over the Summer.
(You have your own lists of who’s gone missing too)
I was thinking of Steepster as a Cruise Ship full of Staterooms and fancy places to gather and talk about tea.
The Internet Cafe for Reviews, Clubs, Bars (with tea of course) and PM corners for getting to know each other.
Every day we stop and pick up more Passengers.
We’ve even had a few storms. (Remember the upgrade when Steepster was DOWN most of a week!)
Now and then, someone gets off the ship.
Obligations, school or jobs may have required more time. ADIOS!
Still, I miss them. I hope that at some future Port they will get on the ship again because each person is unique.
I’m hopeful that nobody ever feels lonely or left out.
There are several cruise directors who can help guide the new people and a couple of bartenders. (watch out for the ones with the lampshades on their heads though)
If you’re new, find me on the Lido Deck at the Puerh Bar late at night, nursing a multiple steeping and talking to whomever will listen…telling stories. I’ll be glad to help.
Please stay! I care for you all!
Ah Yes The Tea Review
When I lived briefly in Puerto Rico, there was tropical fruit I had never seen before such as Guanabana, Blood Fruit, and Mango’s in various shapes and flavors (such as Pineapple Mango and Apple Mango). But, I loved fresh, ice cold Passion Fruit juice! It was by far my favorite.
When this tea arrived from DHart1214 I said, “Really?” Thinking about how Passion Fruit Wulong would taste.
I followed the steeping instructions for Oolong.
The leaves were very dark green and the liquor champagne yellow.
The scent of the leaves was a bit odd because of the vegital and fruit clashing but the aroma of the liquor was very fruity and sweet with no vegital smell.
The first tasting was mild fruit, lightly sweet and smooth.
I added a little sweetening which improved the Passion Fruit flavor.
The mouth-feel was light and never transitioned to butter, bitter, or astringency.
The second and third steeping’s were still faintly sweet and mild with a more sour fruit taste which would be more like real Passion Fruit. Adding sweetening is something I suggest. The mouth-feel was still light but a little dry.
I read that this is good when iced.
Overall, a very mild and gentle cup of tea.
This is the last of a full one ounce sample that Jason sent me about 4 months ago. The Chai is very Gingery and got mixed reviews depending on how you feel about ginger really. This is my final cup (sigh).
I’m a fan of ginger. It makes me feel better when my stomach is upset (happens often). The taste of this Golden Chai is not sharp but sweet and mellow. Ginger can be bitter but this tea isn’t even after re-steeping several times.
I love how my body feels warmed from within like a soft glow when I drink this Chai.
I brewed my tea early which was comforting when I turned on my computer. I had slept in a bit, wrote a tea review then went to my email and read some sad but not unexpected news.
The Godmother to my grandchildren, and dearest family friend Terry Beck passed last night after her 5 month battle with cancer.
I’ve spoken of her before. Her 60 foster children, 5 adult children and 5 adopted. She leaves her Husband Fr. Andrew Beck and 2 adopted sons 4 and 8 still at home.
So Memory Eternal to my friend!
I made this tea and looked at pictures of Terry holding my naked Grandson Micah at his Baptism… all smiles. Then I looked out my window and the snowflakes were just beginning to float down.
For about an hour, a steady quiet snow fell.
When she became ill, Terry had a tea time once a week at her home in the Redwoods. Ladies (and a few men) from the neighborhood and the Church would come and make tea and visit. My daughter met with her for tea on the internet and they chatted and laughed.
She communicated to everyone her joy and gratitude for life.
Tea, life, gratitude. I can drink tea and practice gratitude in her memory. I’ll have to work on it since I can be a grumbler.
I’ve gone all over the place with this review. Some people might think this is not appropriate on a tea site. Maybe so. Just don’t hit like and carry on. I’m not offended if people don’t like me. Just be kind to others…that’s when I get upset!
For the end of this discontinued Chai, and the first snow…
…and Terry! http://youtu.be/p3iYnHx8P0s
Thank you DHart1214 for this sample tea
I’m not a hibiscus hater like lots of people on Steepster, and find that it’s nice with fruit blends as long as the other ingredients have enough flavor on their own to keep from being overpowered.
Sort of like not putting mint with a softer vegital tasting tea because it would hide the flavor completely.
So I looked at the ingredients, apple, raspberry, rose hips, hibiscus, natural flavoring and a ‘Guatemalan black tea’ (really?), all organic, and thought that the balance should be tasty.
Yow! The tea brewed up like a Shu Puer on the 2nd steeping, almost black and thick! You could remove grease from a frying pan with the astringency.
Like any good culinary scientist (which I Ain’t),I put a little milk in the tea and watch an instant churning like DRANO as a whirl-wind of tea stirred itself and became a curdled cup of icky gunk!
I began again and tried a lighter steep and still there was a sour bad taste.
No apple, no black tea flavor to be found. Even sweetening could not make this a happy tea.
How can I find the good here. (That’s my job)
I’ve got it! It’s organic!
Thank you Terri Harp Lady for this sample tea!
I woke up at 6:00 a.m. this morning, not my usual time but early enough for a leisurely sit down and cup of tea before heading off to drop my ‘Grandma Van’ at Hawkers Garage for a fix of my windshield wiper fluid delivery system.
I know snow is coming!
When I looked outside, I could see a smattering of snow already on the top of some of parked cars but not on the street. “It’s only October 5th!”, I told myself, then turned away to more important thoughts and decided to make this tea from Terri.
Black Tea, Black Tea, oh how I love Black Tea on a cold, cold day!
The anxiety of not knowing if this was going to be an EH’ tea or an
AMEN’ almost drove me to pull the steep short of the 3 minutes I
set my timer for.
I knew I would add splenda and cream but I tried the tea straight first. Um, the brew was very dark, strong, sweet and rich without being malty or bitter.
When the additions were stirred in, the tea was very smooth and delicious.
I loved the almost blackberry flavor with the roasty honey taste.
I could easily drink this often.
When I finished my tea, off I went to Hawkers where my daughter met me and whisked me off to breakfast at ‘The Breakfast Club’ (real name) for cornbread with sausage gravy. I know…it’s not good for you…blah, blah, blah…!
(I haven’t had this in over a year!)
After much running around, picking up the car and coming home,
I steeped another cup of tea from the morning leaves and enjoyed
more rich, smooth goodness.
I’m on snow watch now, and making rice (potato allergy) clam chowder, looking often out the window. I know this snowfall is only a fluke.
Things will warm up next week I know.
The real snow doesn’t come until Feb.-Mar. but I love the first
Like the little girl I once was instead of an older woman I now am, I watch out my window with joyful anticipation.
I’m waiting for a giant hand to shake a heavenly snow globe, creating a magical white wonderland just for me.
First Tasting…from a sample I received with my last Verdant order. (Prior to my full cake purchase arriving.)
I didn’t realize at first that the sample I received with my order was the same as the 07 cake I later purchased. The label was marked 06 instead of 07.
I thought I had received one of those extra’s that are never going up on the Verdant site, or a future tea that might be released in a few weeks. You never know with tea, things are always changing.
Tasting at H.L.
So I took my little sample to Happy Lucky’s to taste with my tea friends, Sam and Joe, and my granddaughter Schey.
Joe set up a little Gaiwan and 4 cups, then rotated through 7 short steepings.
From the beginning I didn’t think he used enough leaf and the steep time was instant, but he thought otherwise.
The first steeping was tongue numbing, and tasted ashy. The smell was sweet tobacco. The Pu’er was never bitter or harsh, just ashy tasting and vegital.
That didn’t concern me, I knew how a first steeping was so often unreliable in judging what future steepings would taste like.
It took 3 additional steepings for the ash and tobacco taste to subside, finally allowing a lighter, green tea flavor to emerge with a slight astringency.
I determined then to spend time at home brewing this Pu’er ‘MY WAY’. Something wasn’t right.
Curious about my sample, I sent David Duckler an e-mail. He said the handwritten sample said ’06 but was really the 2007 Fuhai Sheng. Aha!
Now I knew how to brew!
I decided to do a Western Style brewing to get a larger amount of tea all at once to envelop myself in the aroma and flavor. I also wanted to use lots of leaf.
I used SPRING WATER!!! (I do believe this made a big difference)
Steep time….1 minute! 8 oz water 5 grams or so leaf
The aroma of the leaves was lightly vegital with a background scent of Grammer School paste.
The color remained pale yellow.
The scent of the tea changed in such a peculiar way. I smelled sweet tobacco in the beginning then sweet spiced pickle, cinnamon, savory and sweet green tea.
Second Tasting Western Style
With the very first sip I was stunned at how instantly the tea numbed my tongue. Not just the tip but under the tongue.
The flavor was an ash-vegital taste that wasn’t too salty. The Pu’er was never bitter or harsh and had a natural sweetness.
I had the sensation of cream without a thick mouth-feel.
As the tea cooled just slightly there was a growing presence of cinnamon.
I was pleased that my choice to brew Western Style using more leaf and longer steep time had worked out so well!
The second steep was like the first and the third was less ashy, dryer and a weaker cup.
I needed to make an adjustment!
At Stepping #4, I changed the time to 1 minute 45 seconds. Perfect!
Always the experimenter, and following a hunch…I took a small break, took a bite of chicken and came back to my tea (just seconds away to keep the tea hot).
By taking that break, I discovered the Pu’er’s Savory personality! Sipping the Pu’er was really good with my light chicken dish in a way that an excellent light savory broth would be.
I could still feel a bit of tingle, that numbing feeling in my mouth that was kind of cool and a green plantain starchy flavor that is a little sweet as it begins to ripen with a hint of cinnamon (super light). (The cinnamon was sometimes only on the nose)
For my first encounters with this Pu’er, I didn’t taste apricot or nut.
The environment often changes what you taste from one day to another too. This is why I seldom eat before tasting tea.
Perhaps in the future my experience will deepen and I will taste many things as the Pu’er itself changes.
My recommendation is to use the best water, don’t skimp on leaf and steep long enough to get good flavor. If at first you don’t succeed try again. I bought a cake and a sample size to play with. Sheng is not like Shu Puerh. This is not earthy, fishy or mushroom tasting.
Sheng are a whole different adventure in the world of Pu’er and I for one have a lot to learn.