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Recent Tasting Notes
I steeped some of this tea in a glass jar with a bag of Celestial Seasoning’s Peppermint. It’s the only plain green tea I have, and I didn’t think peppermint would mix well with plain black tea.
I knew going into this endeavor that it was probably not going to work out too well, and I was mostly right- the Huang Shan Mao Feng is too light of a green tea, and I’ve had it for a long time, so it’s not fresh. Plus, the peppermint is a very dominating flavor. So mostly what I taste is the peppermint. Don’t get me wrong- it tastes good- Celestial Seasoning’s is my favorite peppermint blend. But this combo isn’t that great for what I originally wanted, which was a stronger green tea flavor.
Oversteeped and overleafed. It tastes sweet and almost wheatlike.
Ughhh what a fail. Oh well. I’ve drunk this tea enough times to know that it’s a good tea, even if I totally messed this up this morning.
You do need to use quite a large scoop of leaves in order to taste this one. It’s a very light tea. Its color is a very pale green-yellow, kind of like green tea that hasn’t been steeped long enough. It’s full of umami, and it has a very nutty finish. It’s a very pleasant spring afternoon tea.
This is the most expensive tea I’ve bought yet. However, it was well worth the price. Like many green teas it has that grassy flavor but this one is somewhat smoother. It only needs a few minutes of steep time. The second steep only needs around 30 seconds. If you like green tea you will love this one.
This is a better than average green tea and is nice for contemplation in the afternoon. I like how the leaves look. Seems to become a little more bitter than one would expect if over steeped.
Good basic green tea. I like it in the afternoon. Not as sharp as some greens.
I left the kettle on a little too long, so the water was a bit hotter than the recommended temp of 90C. I personally couldn’t taste a difference between that and previous cups with the correct water temp, though. Increased steeping time slightly with each infusion (started around 1min) for 3 infusions.
This tea definitely has the mouth feel that I expect with a milk oolong – very creamy. (Not quite as creamy/milky as the one from DavidsTea, but still pretty pronounced.) It’s also quite vegetal, but I’ve found that can be reduced with shorter steeping times. The recommended steep time is 1.5min, but for my taste, I like it best at just 45s. The reduced steep time tends to give more of the “milkiness” that I like without tasting like I just steamed some spinach in my mug.
Overall, a good milk oolong, but not the best I’ve had.
(Note: Purchased at the Dobra Tea in Burlington, VT.)
I love this tea. It has a creamy texture and toasted scent. A beautiful tea to wake up to in the cold mornings of winter. I find brewing it on the cooler side brings out more of the nuances in flavor ~70C
Had this tea at the shop in Madison. Very earthy, vegetable qualities, and a bit brothy and egglike. Enjoyed the tea, and stayed pretty good on the second infusion (but became a little astringent during subsequent infusions). Light and calming.
Revisiting this TGY from 2011’s harvest. This roast is subtle but enough to come through on the finish. Some of the more floral flavors have mellowed in it’s almost two years since harvest. A nice night cap of something different than my usual Wuyi oolong.
Vegetal, but without that green “force” that you’d feel in most sencha. Definitely Japanese, but the leaves are a deep dark forest and the body is lighter than I remembered. The hint of sweet in the aftertaste is a real gift for a chill day.
This is a pretty good yunnan. I tried it at 3, 2 and 2.5 mins with the latter being the best. Not too astringent with a mellow malt to it.
Ok, went with what I thought was a tsp per cup and 1m, but I’m sure I need to double both. Way too thin. I can tell there is something in there trying to get out. I won’t rate this one due to my utter lack of tea-making ability at this stage. :)
I doubled the tea per cup to 2 tsp. The shop recommended 1.5 minutes, but I found that weak. I infused at 3, 3.5 and 4 and found this to be better. Nice tea to drink whle studying all day
Very tasty. Bought at dobrateame in Portland. 3 infusions at 1.5, 3 and 4 minutes.
Oh the memories! Haricot verts, fresh spring asparagus, sweet corn! A season in a cup. Sweet and toasty on the tongue. The wet leaves smell like the perfume of flowering lilacs, although that doesn’t come through in the infusion except for a delicate aroma. Characteristics of Yunnan Mao Cha definitely are present, but they do not define this tea. It is much more delicate.
Dark stick-like leaves. This tea is loose. Aroma of sweet hay and citrus fruits. A red amber color in the cup. Sweet tasting but with a light body and an amazingly long smooth finish. Reminiscent of some very short-brewed Shu puer of impressive quality. In lower quality Shu bings I have tasted, the flavor is earthy and muddy without much nuance to the aroma other than getting heavier as infusions progress. This tea shares the soft body and comfort to the stomach, but the flavors and aroma are delicious. Not being a brick, I think this will not give many infusions (when compared to similar Puer) but the infusions that exist are very much worth the sacrifice.
Rich, but with a light body. That’s the contradiction of this delicious small-leaf variety. Usually I attribute this sort of rich texture to large leaves like Liu’An Guapian or Tai Ping Hou Kui. And yet these small leaves really soak into the water for a cloudy and mouth-filling infusion. This tea is also fairly tippy, which definitely accounts for its airy body and artichoke green flavor. There’s a hint of dryness in the aftertaste, but the light vegetable flavor stays on the front of the tongue for a while.
Infused Chinese-green-style with leaves floating in a tall glass, this tea makes a long-lasting cup. A little sweet with a gentle body and a bit of the “smoky” taste I attribute to Yunnan teas.
Very clear, light gold infusion. The aroma of a much richer and darker black tea, maybe reminiscent of a Chinese Dian Hong (滇红). A gently sweet and soft taste with a hint of dryness in the aftertaste which implies that the lightness of body is inherent and not due to under steeping. Whereas I usually expect a rich body underneath quite a punch of floral flavor from a First Flush Darjeeling, this is much more mellow and it’s a good thing.
This 2011 harvest of Da Hong Pao is fantastic. A rich, roasty brew reminiscent of fall evenings and campfire cooking.
The infusion looks like a medium amber syrup. like the color suggests, it is slightly sweet in a lightly honeyed cereal kind of way. the roast is a balanced of smokiness and sauteed butter. my tongue keeps playing the series of tastes of in my mouth even after several minutes of not having had any tea. this is the sign of a good tea.
While I generally reserve this tea for colder days (like today) a roasted tea during warmer days can feel wonderful and help with temperature regulation.