457 Tasting Notes
Tea of the morning. 1tsp 8oz 200F 3min, resteep 6 min. ( good resteep)
i couldnt get up today. i blame it on weather. we have very sudden temp fluctuations. yesterday was in upper 60’s today is in lower 40’s
Anyway, opened a tin. this tea seemed appropriate to get moving
And i really like it. it is smoky, but not harsh smoky. it blend beautifully with citrus and spicies. it is not chai kind tea. this tea is delicate and refined, but not short on flavor.
As i was drinking i thought it would be really nice to add tiny bit of maple syrup. i ran out of it. But found Nonna’s mini biscotti ;) perfect combo.
i even got my fancy Russian tea ware. Seemed appropriate for this kind of tea.
This tea was part of November Yunnan Sourcing Tea Club.
my usual gongfu parameters for sheng
5.5g 100 ml porcelain gaiwan 200F
I keep sipping. i like this tea a lot. Some earthiness, hay, sweetness. overall very smooth and easy to drink. no off taste or smell. i really like the color !
I got home to a wonderful package fr AllanK.
I had to have this tea right away. So my usual gongfu parameters for sheng
5g 100ml porcelain gaiwan 200F
Rinse/ 3/3/5/5/7/10sec etc
This sheng is very creamy. Like fruity cream of wheat. I really liked first 5 steeps. Then it got a little more bitter and astringent . Also some sour notes creeped up. Nothing major, nothing unpleasant . I just wish it stayed the same as first steeps. I really enjoyed those.
backlog fr yesterday
i got my new chawan and tin of new Classic Chinese recently. MzPriss inspired me to use the new chawan.
Its not only beautiful to look at but such a pleasure to hold in hand and sip tea. The thickness is just right.
I tried the new version before but its been a while. i had to refresh my memory.
the tea is delicious. Its not strong kick ass as original. in fact it tastes like a different tea. it is the same but different grade. Leaves are very thin like silk thread and delicate. i thought that 195F would be appropriate. usually i steep Chinese blacks at 205F.
its very smooth, not earthy, kinda nutty with slight tint of longan in the background. i think its perfect as afternoon tea.
brewed western 3g 5oz 2min
im sure that Taiwanese black teas lovers would like this tea. it has some taiwanese flair of fruits and nuttiness.
last night session
last time i had this tea i probably didnt use enough. it was ok but nothing special.
this time i decided to increase the amount to 8g. it made a huge difference. this tea is rich smooth and creamy. i’m happy to have it in my cupboard.
I had to review this tea again. Apparently my hubby is trying to fatten me up. I don’t know what’s his actual plan but he started bringing desserts 3 rd day in a row.
Today he went to some Italian bakery and got lobster tails, cannolly, apple strudel and rum soaked ( I don’t even know what the actual name) BOMB.
Omg it’s delicious but too much. I was cutting tiny pieces.
Back to the tea. Since I got 100g( the min in a shop) I have to use it. This tea was perfect with pastries. The citrus in tea really complimented these rich sweet pastries.
Everybody enjoyed it including me. Now back to make sure everybody finished their homework.
Ok i dont want to whine, but seriously. i couldnt not open the tin. Period.
As much as i appreciate tight covers on the tins this is too much. No wonder i havent open it since the end of June. Who has time to struggle in the morning ?!
back to the tea. I really like it. bready, chocolaty, rich, strong ,nice, sweet but not overly. lovely. Made it Western. 3g 8oz 205F 3min. resteep @7min.
Its not a first time try. I wonder why i didnt log it. I thought i did.
Anyways, since its not a new tea i made it in my Yixing. i decided to use more than usual because i think my Yixing “steals” some flavors.
its great tasting shou and its really hit the spot.
Today i got my Aliexpress order which i placed on 11/08. super fast. the tea is pretty good. I’m not sure whats the real name of it because it doesnt look like traditional DHP. Leaves are thin, medium long, golden tips. i quiet enjoyed a gongfu session of it this afternoon
6g 100ml gaiwan 195F
rinse/ 3/5/5/7/10/10 sec etc
the dry leaves smell incredibly like dark rye bread. there are some chocolate, rye bread, raw nuts noticed. Slight tobacco and sweet potato shows up in later steeps . this tea and Laoshan Black are seem to be related. i wonder whats the real cultivar name of it.
i purchased it thru this seller
the leaves on a picture are different from the actual one. thats alright, i dont mind, because the tea is delicious