Asha Tea House

Recent Tasting Notes

95

This tea was the other highlight of my trip to San Fran. Its not often you find a really good high quality black tea, and Red Ruby delivery. I was able to brew around 15 times in the gaiwan and it still held its flavor and color.

This is a lovely complex black tea with maraschino cherries, and a lovely wintergreen aroma/taste (that I often associate with the Uva region of Sri Lanka).

Well worth its money, this Red Ruby is much better than some black teas I’ve seen trying to pass for Sun Moon Lake.

Preparation
205 °F / 96 °C 2 min, 45 sec

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drank Gong Fu Black by Asha Tea House
149 tasting notes

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93

I made this as a cold brewed tea last night because I wanted to get up early to do yoga. As a cold brew, it’s very nice, it has a roasty element like a dark oolong and some slight notes of malt. Very intriguing though I think I may prefer it hot.

Preparation
Iced 8 min or more

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100

Sipdown! I’ve had this for way too long… really need to focus on drinking my green oolongs sooner or they lose so much of their freshness. This is still yummy even when it’s stale. ;-)

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100

Tea of the morning here, this is losing some of its flavor but I’ve had it for over a year so I’m keeping the rating where it is. I should go back to Asha for some more oolong once this runs out. :)

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85

I brewed a cup of this last night, when I should have been going to bed. I was falling asleep while trying to drink it (and catch up on my self-imposed summer studies). caffeine does not help.

I didn’t get to finish the cup because I finally gave in and went to bed, but I remember that it was tasty. Not overly fruity, malty or sweet, just a very well balanced cup of black tea. I’ll have to try it again when I am more awake. I have enough for a couple more cups, courtesy of Amy oh.

Terri HarpLady

So what are you studying? :)

Shelley_Lorraine

Much more than I can handle or have the discipline to keep up with. Lol.

Piano (I don’t have lessons over the summer and I tend to get lazy about practice), German review (I have three upper division classes that will be taught in German next semester, I need to be prepared!), GRE prep, Japanese (will be my minor language for Comparative Lit), Latin review (don’t have room for another Latin class next semester and don’t want to get rusty before grad school).
Terri HarpLady

Wow!! That’s a pretty impressive roster, really!
I continue to be a self-taught student of Jazz, no matter how many years I play, there will always be more to learn.
Also a student of my garden, same as Jazz, I can always develop a deeper understanding through experimentation.
Someday I’d like to learn Portuguese, for no real reason except I love the way it sounds & I’d love to be able to sing in that lingo, it sounds so sexy, haha!

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80

Nice tea and definetely a good buy.

I got a sample of this tea then actually bought some. It is sweet, but not as sweet as some, and I decided to roast it a bit longer in the over after trying it a few times and noticing it wasnt as roasted as I liked. I may have not given it the best roast, but it defintely was more to my liking after.

It was nice, vegetavive and a bit floral.

Try it, I think you will like it.

Ps- Longer brews are better for this tea, not too hot

Preparation
185 °F / 85 °C 1 min, 30 sec

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99

I’m having some of this tea this morning… unfortunately I haven’t been drinking it quickly enough (forgot about it in the fridge) but it’s still really good! I went to Asha’s tea house in Berkeley recently and definitely plan to go back soon to get some li shan!

Dinosara

I love their tea house. I would go there all the time if I lived in Berkeley!

TeaBrat

me tooo!

Tealizzy

What a neat tea place…I looked them up on yelp! Good thing I don’t live close to them!! Haha!

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81

Sipdown, 187. Yes, I stealth-sipdowned a bunch of teas by removing ones I am sending in a swap. This sample comes to me thanks once again to Ellen!

When I first brewed this and smell primarily the wet leaves my first thought was that this was going to be on of those very buttered vegetal jin xuans. Fortunately it’s not too buttered spinach (though I bet it would get that way if you steeped it too long), but light and more balanced with a few florals as well.

I do like the designation of this tea as “Golden Lily” (I believe the actual translation) instead of Milk Oolong for a Jin Xuan, because many aren’t particularly milky and if you call them milk oolong people just get disappointed. And by people I mean me. :P It’s really more about the texture than the flavor… very smooth, almost buttery-creamy texture, but not much milky flavor. Anyway, I think this is a very nice jin xuan. I was honestly expecting to be more bored with it, as I typically am with Taiwanese green oolongs, but I am very much enjoy my cup.

Preparation
195 °F / 90 °C 2 min, 0 sec
Ellen

Yeah you’re not going to find anything like ATR’s milk oolong that’s natural =P

Dinosara

Yeah, associating that TGY with milk oolong certainly skewed my reference frame, and now Jin Xuans just aren’t milky like I expect. Not even the “Quangzhou” Milk Oolongs that you see everywhere are really that milky to me.

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80

Sipdown, 196. Thanks to Ellen again for this sample!

I tried this tea at Asha’s location in Berkeley but perhaps under suboptimal steeping conditions. It was good but they had a 2oz minimum for tea purchases and I didn’t feel like investing at the time. It’s always nice to try teas under your own control, how you would “usually” steep things. So I requested a sample from Ellen to give it a second shot.

The tea smells oh so floral and a little sweet even. The taste is pretty vegetal but also floral and fresh. It once again reminds me that I enjoy alishans but am not enthralled by them, and that’s just fine. This is quite a good one, though.

Preparation
195 °F / 90 °C 3 min, 0 sec

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100

sipdown This has been a wonderful tea. Honey, stones, sweetness. A very long lasting, multi-steep tea that has a very clear flavor and would go great in any oolong lover’s cupboard.

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80

Backlog from last night. I stopped by Asha last night after dinner to have a gaiwan service of this one. I have wanted to try it but never got around to ordering or swapping for it. I like Alishans ok, but I’ve never been wild over them. This one got such great reviews I wanted to try it.

At Asha I did get a tea tray and cup with my gaiwan so that I could decant into it. I also got a pot of water, but it was really only enough for a rinse and two steeps. As it was already getting late I didn’t get another pot… also I was there alone and I didn’t want to leave my stuff to go up to the counter and a refill. I have to say that it’s been a while since I used a gaiwan and I kind of miss it. There is something about it that I really like. Guess I should look into getting one.

They only gave me a relatively small amount of leaf for this one, maybe a couple of grams. Less than I would have typically used, and pretty skimpy for charging $7 for the tea service. She informed me that the steep time should be 1 minute, which I guess it would need to be with that little leaf. It was kind of like steeping western style in a gaiwan. I rinsed it, and this rinse was definitely mostly flavorless as opposed to my typical rinses.

This tea was almost impossibly floral. It seemed almost like an orchid oolong, it’s that intense. To me, it smelled so lovely and buttery and delicious. In the taste I mostly got florals and fresh vegetal greenness, without much butteriness or creaminess. But that is what I would expect from an Alishan, and this one is quite impressive. By the second steep the leaves had opened up, filling the gaiwan about half-way. Still light and green and floral. A lovely tea, for sure.

Preparation
1 min, 0 sec
Indigobloom

I need to use mine more. but my tea calluses are gone and it burns! lol

Kashyap

Ali Shan oolongs are a favorite of mine…love the clean, buttery, orchid notes

Mercuryhime

Tea calluses. Awesome.

Indigobloom

heh, I miss them!!

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