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Recent Tasting Notes
I generally eschew scented or flavored tea, with some notable exceptions. A high quality jasmine pearl green is one such that has followed me even into my relative tea snobbery. The aroma is delicate and not overpowering, but still heady and immediately soothing to my body. Both the leaves and the liquor are in constant supply of aromatics, making the second and third cups as pleasurable as the first. Left to linger in the mouth, the light taste of a vegetal and round green leaf appears just under the jasmine scent. The texture has just a hint of dryness to it, as if to remind me that what I’m drinking is still camellia sinensis and not some ambrosia of flowers. The leaf quality is quite good; I see whole two and three leaf sets once the pearls unroll. Decently sized and hearty, I believe this is a Fujian leaf, but I wonder about the cultivar. The leaves are all of a color when wet but before steeping there were definite steaks of silver among the green.
Oh so happy to see this beauty return. After experiencing Bai Hao in Taipei my whole perspective on the tea was shifted to properly honor this unique treasure. Dobra’s new batch does not disappoint. Not quite as sweet as the tea I found at Hua Tai, but with a delicate honey flavor that soothes the mouth and the stomach. The second infusion was much more round, although still with that light touch in the mouth-feel. I suspect that this is a harvest that is best infused for longer than my customary 1.5 minutes. Next time I’ll try starting off at 2 minutes and moving upward from there.
This year’s Bai Hao is fantastic. the always sweet and robust infusion fills the mouth with a warm glow of flavor. i taste a little bit of cedar and a little bit of vanilla. the leaves are sprinkled with silvery tips that our little buggy friends have created. can’t wait to drink this on a Cha Xi
While Tie Guan Yin is always a pleasure, this infusion was just impressive enough for me to write about it. I won’t add infusion details because the first cup was made for me at the tearoom.
Floral and soothing, the bright green wet leaves seemed to have just been harvested, even though I know this is a fall Oolong from 2011. When I’ve tasted this batch previously I think I may not have used enough leaves to get this fullness of aroma.
The scent actually reminded me of walking around the streets of Maokong in Taiwan, which I guess makes sense since this cultivar is grown there as well. Dobra’s offer, however, is a Fujian tea, which I don’t usually associate with such intense floral aromas.
Much of the soothing character of this infusion was probably a very good roasting. There was still plenty of green and rich, but the hint of smoke and caramel that is indicative of a skilled oolong roaster. I will definitely have to experiment with this tea further.
On a side note, I’ve finally learned the tones of this tea’s name (pinyin: tie3 guan1 yin1) which is very pleasing. There’s so many teas that I still don’t know how to properly pronounce, although I guess knowing the names at all is pretty good for most Westerners.
Crisp and toasty with a sweetness gently delivered through the aroma. The first infusion offers a floral bouquet and a creaminess reminicent of high mountain Taiwanese oolongs. Further infusions are more subdued, more dry, and lacking the sweet touch, yet still soothe the spirit.
I chanced upon Dobra tea while visiting Asheville. I was surprised by their really decent selection. This was the only tea I tried and was again impressed by its quaility. The staff was great and was very tolerant of my two year old son running all over the teahouse and playing in the fountains. I will definitly be back next time i’m in asheville.
Smooth oolong… I tend to brew a lot of this in my 21oz personaliTEA pot by Adagio, maybe about 2 minutes. Typically oolongs don’t like really hot water but I use boiling water for this one, and rinse the pot first. 2 minutes. Not particularly good for a second infusion but I’ve done it occasionally since it’s a bit on the expensive side. Similar to Da Hong Pao (same source) but I think Da Hong Pao is a bit deeper of a flavour and, to me, better.
This is one smooth brew! sweet and well-rounded, this puer is a velvet elixir in my mouth and in my cup. can withstand 20+ brews (although I need help from others if I try to make it past 15 on my own) there are hints of fall leaves and root veggies all topped of with a brief caramel undertone. I look forward to this tea keeping me warm through the long winter.
A green tea for a gray sky.
The brilliant color and aroma of a wet summer forest prepare the mind for the nutty, crisp, and mouth-filling flavor of the first cup. The mind is soothed, the body is warmed. This season’s tea (2011) is really representative of a classic Long Jing with no astringency and just the slightest hint of dryness in the aftertaste.
Greatly comforting. Soothes the digestion on a hot and humid day just as well as it warms the body in the winter. Roasted to a sweetness that lingers on the tongue until dissolving into a hundred patches of dry warmth. Dark red in the cup (true to its name). The musty aroma of the wet leaves has a high note of a damp autumn day. Just the thing to prepare for a coming adventure.