Camellia SinensisEdit Company
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Recent Tasting Notes
I bought this just to see what’s so special about Da Hong Pao. There are a lot of sources for this type of tea, but I chose Camellia Sinensis because they never disappoint me and I like supporting Canadian businesses (plus the tea arrives quickly). Now onto the tasting note:
First steep: Roasted, floral, very smooth, kinda sweet.
Second steep: Sweeter, roasted flavour is nice and not too strong, has a soft floral aroma.
Third steep: More balanced, the liquor leaves a pleasant sweet and roasted flavour at the back of my throat.
Taking a break to sniff the gaiwan, the wet leaves have a very charming scent. I like how the roasted characteristics never become too overpowering.
Fourth steep: Much of the same characteristics are present, still quite smooth/creamy with a soft floral/fruity aroma.
Fifth steep: Seems a bit lighter and zesty. This cup made me think of mango and honey dew melon.
Sixth steep: More sweetness and fruit than roasted flavour.
Next time I’ll try with a longer initial steep and more leaves.
Sometimes I see that other teas are compared to Da Hong Pao, and I can kinda see why now, but I don’t find those comparisons very helpful. I’d rather people mentioned specific characteristics or flavour, like “sweet and roasted”. Overall a wonderful tea, but some of the hype around it tainted my experience. I’ll have to try some more Da Hong Pao teas in the future.
100ml gaiwan, 2 tsp, 6 steeps (10s, 20s, 30s, 45s, 1min, 1m20s)
This is my firt aged Sheng Pu-Erh. I have been accustomed to drinking and liking pu-erh first by buying cheap teas tuochas and beeng chas from the Golden Sail company. Most of these don’t have production dates on them and, from what I understand, are ripened or Shou pu-erhs.
When visiting Camelia Sinensis, I asked the employee serving me where should I go next, mostly wanting a Sheng tea. When he opened the metal canister to let me smell the leaves of this tea, I knew I was up for something nice. Right away, images of old grey wood in a barn on a hot and dry day began swirling before my eyes. So, after the surprise of the origin (I’m fairly new in the world of pu-erh and thought Yunnan was the only producer), I asked for my 25g, paid and got back home.
Arriving home, I rinced the leaves in my gaiwan, steeped 10 seconds (approximately, I count 3 breaths) and watched the burnt orange liquor fill my cup. I had a quick smell of the humid leaves, noting something along the way of toffee or caramelised sugar. The leaves are very nice, quite large and complete. A fair quantity of twigs, more that I normally see in a tuocha but then, as I said, normality is quite recent, for me…
Upon tasting, I was fullfilled: The Notes of old wood and toffee were still there but also followed some hints of camphor, and dried wildflowers. The brew was tasty yet on the less bitter side. Taste lingered for some time, maybe not as much as I expected but I left it for subsequent steeps to verify.
Further steeping had the camphor notes come a bit more upfront, with the color turning slightly darker but with a clean orange hue. The aftertaste was also upgraded, lingering and vanishing slowly leaving a nice feeling of dry heat while, as the cups were emptied, feeling a nice cooling of the body.
Overall, a very nice experience. I was surprised at the number of steeps I got from the same gaiwan without getting that “finished” taste I usually get with golden sail pu-erhs. It mostly went away slowly, keeping most of its taste-images there, only having some leading at first and letting others peek through as steeps went.
I was looking for a tea to drink this morning that would counter a bit of the down mood I find myself in today thanks to having to deal with a cold which was handed off to me during the week. :(
I knew I wanted something aged to relax and warm, so I turned to this 1970 Liu Bao from Camellia Sinensis. While the dry leaf was reluctant to give up any aroma in the cha he, it gave off a clean spiced woodiness when placed into the warmed gaiwan.
The liquor from the first steeping exhibited a beautiful reddish mahogany color. The broth possessed a pleasing viscosity with a slight oiliness. It was certainly not as substantial as some aged pu’er, but it filled the mouth nicely.
The flavor was a continuation of the delicate aromas the warmed leaf gave off, gentle, clean. There were notes of wood accented by the faintest taste and aroma of aged leather and camphor which paid some particular to the sinus cavity -thankfully. I detected some light anise sweetness sneaking through around the 4th and 5th steepings.
The qi of this tea was pleasant and calming. It was certainly nowhere near to the strength of the 1993 Menghai 7542 I had recently, but considering my state I feel this was a good thing. This tea definitely lifted the day with its calming spirit.
I received this in the mail today and promptly brewed up some in a teapot to share with my husband. I didn’t order much, but Da Yu Lin is something I’ve been meaning to try, so I couldn’t resist just purchasing a little.
The very first cup of tea left a good impression on us. Its flavours hint at vegetal, butter, fruit/spice but never get to the point where it is obnoxious, just peaceful and satisfying. I especially enjoyed the tea body, it is deep and mellow. It stayed fairly consistent throughout the 9 total steeps I did today.
This is our first Da Yu Lin so I can’t comment on how good it is compared to other Da Yu Lin teas. That being said, we loved it and are looking forward to trying more in the future.
My teapot wasn’t too crowded, so I think I’ll add more leaves next time.
125ml yixing teapot, 1 tsp, 9 steeps (rinse, 30s, +15s resteeps for 2nd-6th, +30s for 7th-9th)
Absolutely loving this tea. I’ve brewed it on a few occasions now and I can definitely see why people call Darjeeling the “champagne of teas”. This totally reminds me of champagne!
It’s so light, delicate, muscatel, and the other fruit/floral notes combine well. Everything here is in harmony, I couldn’t ask this tea to preform any better. Savoured each sip until the last drop.
Very happy I had a chance to try this out. Of course their book (Tea: History, Terroirs, Varieties) hyped it up a bit so I was itching to get my hands on it. ;)
1 tsp, 250ml water, 1 steep
Wow, this is divine! Take everything I have ever loved about white teas, mix it with the flavour intensity of a first flush darjeeling, and that’s mostly how I feel about this one. I get tasty notes of pepper, and I can also find the hazelnut. Not as sure about the cocoa butter, but there is so much more to this tea. Every sip is so precious, it’s the perfect ending to a few days loaded with food!
I was really thrilled when I got this tea as a gift! The idea of drinking a 1991 aged tea thrilled me, I think it’s a pretty special thing to do. To think this tea was picked when I was 5 years of age seems crazy when I take the time to think about it! So I wanted to treat this tea with as much respect as I possibly could, make sure to take the time to appreciate the different layers every sip offers. Sadly, as much as I appreciate the fact it is very special and different, I’m not sure about the flavour of the charcoal… it’s not too bad. If I concentrate, I can picture the coffee… maybe a bit of dark chocolate. I sadly didn’t get the sweet and fruity aftertaste they mention at all though. I was actually very much looking forward to the charcoal taste combined with that of the actual tea, but sadly, I don’t get much oolong at all, to me this is mostly charcoal. It does get better as I re-steep and the leaves uncurl more (they never uncurl much though, even after 5 steeps, they seem pretty stuck from all the charcoal coating), but never enough to make me go “yum!”.
I still thought trying this tea was a great experience, the taste is interesting, and every sip is a sort of link to the past… I think that’s pretty cool! But I won’t go buying more of it, especially given the crazy price.
Finally got a chance to try this, even though I think I’ve had it for almost a week now. When I saw this online I jumped at the opportunity to buy some because I loved the spring 2011 version so much. And usually my husband takes black tea for work, so he was also excited to try it.
After brewing it up 6 times, we agreed that it was a very good oolong and stands up to the previous version we tried. So if CS keeps stocking Ali Shan by Mr. Chen we will keep buying it. ;)
125ml yixing teapot, 1 generous tsp, 6 steeps
So lately I have been looking through my tasting notes and finding which teas do not have short steeping notes. I don’t write about every cup of tea I brew, but I like to make one note for long steeps and one note for short steeps. Anyway,
I brewed this tea today and the flavours were pretty consistent up until the third or fourth cup. It doesn’t keep the main flavour of one long steep, but it’s similar enough. And then came the expected downward spiral of weakening tea flavour, but what really shocked me was the CIGAR aroma in my fifth cup.
Whoa whoa whoa, what?!?!
I’m not disgusted or anything but it’s a strange thing to suddenly appear in my tea. I’ve tried some young raw puerh before and that’s given me a similar cigar aroma.
Okay so with these turn of events I had to keep resteeping. The sixth cup had an even stronger cigar aroma. I mean there is a hint of the original tea flavours but this was completely unexpected. By the time I got to the seventh cup the cigar aroma was almost completely gone. I kept resteeping it but the eighth and ninth cups were so weak and full of my original water flavour.
What a weird experience… I almost want to believe my senses just felt like trolling me this morning. ;) I’ll have to try and redo this again sometime to see if I can duplicate the experience. (edit: Tried this short steeped at a later date and it still had the cigar aroma with 5-6)
100ml gaiwan, 2 tsp, 9 steeps (30s + 15s resteeps)
The tea description for this is spot on; malty, nutty, chocolatey. And with each sip I take, the flavour really builds up and becomes heavy in my mouth.
Of course there is no real chocolate in this, but that is why I find it so enjoyable. Whenever I buy flavoured tea with chocolate in it, I’m almost always disappointed. I just hate the sensation of drinking melted chocolate mixed with tea. Something about the consistency and sweetness of the brew makes me feel like a glutton (and not in a good way).
Enough ranting, I don’t have a sweet tooth but I do like this tea quite a bit. It’s sweet, but not too sweet (sometimes Bai Lin black tea and Oriental Beauty oolong tea are too sweet for my tastes). I can definitely see this as a good tea to drink during the winter. The rich sweet/earthy characteristics and heavy body are something I find pleasant in tea during this season. As a bonus, this tea appears to be very light so even my 50g bag fills a lot of space. So it should take me a while to go through all of this. Woot! :)
For recommendations, if you enjoyed CS’ Huiming Hong Cha or their Hualien Feng Mi, you will like Xiao Zhong (or vice versa).
200ml glass teapot, 1 generous teaspoon, 1 steep
Tonight I’m brewing SML in a gaiwan, because I’ve yet to short steep it until now. Anyway,
First steep starts off tasting very mild and friendly, then after a few seconds a rush of flavour comes out. I’m getting a hint of the unique SML flavours here, malt, zesty tomato, vanilla, grains, cinnamon
Second steep it obviously much stronger, with the typical powerful SML flavours showing up.
Sniffing gaiwan lid, the scents made me think of soy sauce and tomato.
Moving onto the third steep, it keeps getting more and more intense. Now there is a minty/menthol flavour coming out. It mixes really well with the existing flavours into something that makes me think of licorice.
At the fourth steep the tea leaves have completely unfurled. Tasting the liquor, the mint is more powerful, along with the existing flavours. I think this fourth cup really tests your tolerance for STRONG flavours.
The fifth steep tasted like the tea flavour was weakening, but it’s otherwise pretty strong.
Sixth to twelfth steeps continued to get progressively weaker, but otherwise I enjoyed the typical SML flavours.
I go into more depth with my earlier tasting note, but in summary: I love SML because it is such a unique tea.
This short steeping experiment worked out nicely, I think I prefer it to the traditional one steep western style. For one thing, I think the menthol/mint comes out better here. As a bonus, the long, twisted dark leaves are a delight to watch in a gaiwan, and the large open mouth of this tea vessel makes it great to sniff the wet leaves.
100ml gaiwan, 2 tsp, 12 steeps (30s, +15s resteeps)
Finally got around to trying this tea. I bought it a while ago but wanted to do a comparison tasting with the same type of tea from another vendor. Plus I wanted my husband around to give me his thoughts on the flavour.
Sniffing the lid of the tasting cups, we picked up on some unexpected flavours for a black tea.
Onto drinking them, the first cup (Jade Red sample from Life in Teacup) we tasted cherry, tomato, soft malt, barley, and a kind of leathery flavour (meant in a good way).
Then we drank from the other cup (Camellia Sinensis), here we tasted tomato, spices, raisin (minus sweetness) licorice, menthol sensation, soft malt, barley, and a kind of leathery flavour again. Sipping between both and thinking more about it, there is a wonderful heavy texture to both teas. In the aftertaste, much of the flavour remains and lingers for a good while.
This was a very unusual drinking experience. I have another Sun Moon Lake type from Life in Teacup, but it’s the small cultivar type, and they taste quite different!
Overall I love the flavours and the uniqueness it presents. However as much as I enjoy this tea, I wouldn’t drink it all the time, just as a nice treat. I would highly recommend trying this once, but it is an expensive tea so the smallest size possible is good. Make sure whoever you buy it from mentions T(aiwan)-18 cultivar or Jade Red, otherwise you may get the other type of Sun Moon Lake. (Personally I always buy small sizes, because I don’t know how much I’ll like the tea)
120ml comparison tasting cups, 2 tsp, 2 steeps
I don’t usually short steep Indian teas because I normally buy the broken leaf type. But Nilgiri Coonoor has beautiful long twisted leaves, the sort you’d expect to see with oolong. So based on its appearance alone, I decided to do a few short steeps in my gaiwan.
It turned out to be a very good experiment, the first three steeps brought out a flavour that is more preferable to me. The liquor tastes very delicate, there is a nice hint of flowers and fresh fruit. So in a way, this tea now also reminds me of some notes found in white teas, but the tea body certainly tastes like Indian black tea.
From now on (time permitting), I will probably brew this one with short steeps. The longer steeps in a teapot/large vessel are nice but sometimes the tannins/bite offend my senses. That is just my preference, so I recommend experimenting with this one until you get a desirable cup of tea.
100ml gaiwan, 1 generous tsp, 3 steeps (+rinse, 30s, 10s resteeps)
Up’d rating because this method made the tea more pleasing.
At first when I made this, I probably used too much leaf and not enough water. The result was overpowering and bitter. Anyway, I brewed a new batch in a tall glass mug with plenty of water (slightly more than 1 cup). Moving on to the tasting notes. ;)
Smelling the liquor on this second attempt, I feel relieved that it doesn’t smell bitter or pungent in any way. It has a nice floral scent, and the liquor is a light orange-yellow.
Taking my first sip, I’m again comforted in knowing I brewed this better. Drinking more, I taste something floral, spices, something like fuzzy peach, soft malty flavour, and light tea flavour. During the aftertaste a very floral lavender flavour lingers.
I never usually brew a full cup or more of water when I make tea, so I’ll keep that in mind when I brew this. Anyway, I’m very pleased with the results and it was entertaining to watch the long twisted leaves in a tall glass. Very good tea, it met and then exceeded my expectations.
290 ml of water in a glass mug, 2 tsp (hard to scoop the tea leaves, so I dunno), 1 steep