Dragon Tea House

Recent Tasting Notes

68

This is a very savory.
Hard to detect any sweetness as it is overwhelmed by the savoriness of this tea.
Reminds me of baked beans or something similar.

I’d imagine this tea to best be drunk during a meal.

The tea has tiny little balls of fur here and here, which I was told was an indication of a high quality tea. I was told that they form when the tea is pan fried, and the hairs from the tea naturally clump together into these tiny balls, also indicating that the leaves used were young as they have more hair than older leaves.
Still, this tea is not for me.

Preparation
180 °F / 82 °C
SimpliciTEA

“I was told that they form when the tea is pan fried, and the hairs from the tea naturally clump together into these tiny balls, also indicating that the leaves used were young as they have more hair than older leaves.” From what I have read, yes, the presence of the white ‘fuzz’ is good; one Long Jing I recently purchased has it, and it is clearly a high quality tea.

Too bad you didn’t like this tea; personally, I really like Long Jing. Perhaps if you experiment with the brewing parameters you may get different results (green tea can easily get bitter if brewed too long, sometimes even if brewed for more than a minute).

Dxniel

Don’t get me wrong. I really like Long Jing tea myself as well, but just not this particular one. I didn’t brew it bitter. It is too savory and not as sweet and refreshing as the Long Jing tea’s that I do like.

SimpliciTEA

Got it. I think I know what you mean by savory; it does seem like the earlier harvested green teas are typically lighter in flavor, but fresher and more complex, if that is what you are referring to, as in, if that is what you were expecting. I prefer that as well (over bolder flavors that tend to mask more delicate flavors).

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91

I re-visited this one tonight to go with dinner, I made a sweet chilli vegetablenstir fry with rice and thought this light black would match it wonderfully. I was not wrong. Last night it was too subtle for me so I used a little more leaf this time and it was spot on. Adding that extra 2g gives it sooo much more caramel and chocolate flavours with a sweet malt background. The rating for this tea just went up and this is now one of my top black teas (at this moment in time).

Preparation
7 g 3 OZ / 100 ML
Thomas Edward(Toad)

I just got some of this one myself recently :)

KittyLovesTea

I hope you enjoy it as much as I do. Definitely recommend 7g if you’re steeping this Gongfu/Gaiwan style, maximises the beautiful caramel flavour. :)

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91

Yesterday my wisdom tooth broke in half and fell out while I was eating soup, so I went to the dentist today and it turns out my tooth is much worse than I thought and I need an operation. Part of my gum needs to be cut out as well as the jaw bone sanded down before they can extract the tooth. Ten month wait minimum if I want to be gassed and knocked out or three months if I have it done awake and under heavy sedation. Two weeks to decide while I’m on anti biotics. I’m thinking of just going ahead and having it done without being put under, the quicker the better.

So as a treat I’m using my Chinese gaiwan set and trying this black tea. It smells beautiful in raw form, like chocolate and soft burnt wood. The leaves are large and curly but match it’s wonderful scent. I like a full leaf black.

First Steep – 1 minute –
Light in colour, scent and flavour. Very sweet, like raw sugar cane and caramel. A little malty in the after taste.

Second Steep – 2 minutes –
Still mild but still getting a pure sugar cane flavour. The after taste has increased however and now tastes like malt, wood and caramel mixed with chocolate.

Third Steep – 3 minutes –
Very similar to the first steep again, as sweet and pure in flavour too.

Next time I may try adding 7g instead of 5g to see how it comes out but I enjoyed the gentle caramel and sugar that this tea offers. It doesn’t taste black but it did stand out in a positive way. A good start so far but will experiment to get it perfect though honestly it’s not far off.

Flavors: Caramel, Chocolate, Malt, Wood

Preparation
Boiling 5 g 3 OZ / 100 ML
keychange

Oh my gosh, good luck with your tooth!

Christina

Wow, that sounds very unpleasant. What will happen in the 3 months inbetween?

KittyLovesTea

Thank you keychange .

Christina I just have to get along as best I can, avoid eating on the left side and try to not make it any worse. Two weeks is when I have a check up to see it’s condition after the anti biotics and report my decision. It’s longer than I would like but hopefully the build up won’t be too bad.

Dag Wedin

Ouch, I did some drilling in my jawbone once while being awake. It was unpleasant but didnt hurt at all. until a few hours later…. Not to bad though.

Indigobloom

Eeeps. Sorry to hear!
I can tell you that I did the heavy sedation thing for my wisdom teeth and it wasn’t bad at all. I was aware of everything but it was a little foggy, and the nature of the drugs where that I really couldn’t feel anything, and I didn’t care what was happening (I do have anxiety, so that was tons better than I expected)

Veronica

Yikes. Sorry that happened to you!

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76

I received this is this month’s Hapa-tite tea swap from my paired swap-buddy KittyLovesTea thanks Kayleigh! I actually received the package probably a week ago, and have tried several of the teas included but have been too busy to review any. I also have to send mine off (sorry, Kayleigh) which should be done today. I mentioned in my last post that life is kinda hectic at the moment, and annoyingly it still is. I have to write 2000 words by Monday, and then another 2000 by the next day, as I totally forgot I’m going away for a week and won’t be back until the essay deadline! So yeah, panic mode. I’m making a little time to write this up, though, because A) I wanted to thank Kayleigh for my package (which was totally amazing – so many wishlist teas I can now tick off!! Thank you!!) and B) as it was a sipdown which I actually had yesterday, and I don’t want to leave it so long I forget what it was like.

When opening the package, this really intrigued me, as I’ve never seen anything like it before. For some reason I had it in my head that it would be sort of sour, or salty almost, so I decided to have it as my wake-up tea. This turned out to be a complete misjudgement, as the tea is in fact thick, with a little touch of sweetness, and very very buttery. A little too rich for my not-quite-awake-yet stomach, but my tastebuds sure did appreciate it. The dry mix smells sweet, which should have been my first clue, and the liquor, which I expected to come out a dark brown (I seriously have no idea where I got any of this from) actually came out at a creamy light browny yellow – pretty much like a standard British cuppa with a lot of milk added. I drank this plain, and it was sweet enough as is to not need sugar, and so thick that I think adding milk to it would be as bizarre a thing to do as adding it to a green tea.

Other than what I’ve already said, I can’t seem to find the words to explain the taste. It is so very unlike anything I’ve had before that the only thing which I can find to say is that it’s buttery, which goes without saying! The other flavours and notes are new to me, and I am very glad to have had the chance to try such an unusual yet tasty tea. Who knows – perhaps at some point in time I may find myself purchasing some of this. If I came across it in a shop, I would definitely be more likely to pick some up now I know what it’s like.

A very enjoyable, if surprising, cup. Thanks again, KittyLovesTea!

Preparation
Boiling
Marzipan

Yak butter?

Nattie

Yeah! It sounds so strange, but it was really good! (: I wouldn’t have even considered buying it just because of that, so I’m even more glad I got it in my swap

gmathis

You are a brave and intrepid tea taster. I first read about this when writing a curriculum project for kids, and while we are supposed to test the activities we write, I couldn’t bring myself to butter a cup of tea :)

Nattie

Hehe, I try! Writing the first tasting note for a tea is a very daunting task. I’m not sure I did it justice.

I was very dubious at first, but as soon as I had my first sip I relaxed! If you come across it again, I would recommend trying it (: very tasty

Marzipan

I had to go read up on this. I thought “yak butter” might not be literal, but I guess it is! Curious what it looked like? Did it appear to already have the butter in it? Wikipedia suggests people add their own local butter now.

Copy/paste (I love learning new things!)
The highest quality tea is made by boiling the tea leaves in water for half a day, achieving a dark brown color. It is then skimmed, and poured into a cylinder with fresh yak butter and salt which is then shaken. The result is a purplish liquid that is about the thickness of a stew2 or thick oil. It is then poured into clay tea-pots, or jars, that resemble Japanese teapots.5

Another method is to boil water, and add handfuls of the tea into the water, which is allowed to steep until it turns almost black. Salt is then added, along with a little soda if wanted. The tea is then strained through a horse-hair or reed colander into a wooden butter churn, and a large lump of butter is added. This is then churned until the tea reaches the proper consistency and transferred to copper pots that sit on a brazier to keep them warm. When a churn is not available, a wooden bowl and rapid stirring will suffice.6

Nowadays, when tea leaves, yak butter and wooden butter churn is not available, people often make butter tea using tea bags, different types of butter available in the market and a blender to churn.7

Nattie

Oh that’s so interesting! I didn’t even think to look it up :‘)
It was instant tea, so like a powder in a sachet. Very lightly coloured, about the colour of butter so I think it had already been mixed in and then ground up. It definitely wasn’t purple!

KittyLovesTea

This didn’t show up in my feed :( I came by to say that I received your tea swap parcel from the Hapa-tite exchange today. Thanks for the teas :) Particularly intrigued by the Honey & Melon – English Tea Shop as I adore melon.

I’m also glad I added this tea in for you to try, it arrived the same morning I sent your package out. I’m also guilty of not yet daring to try it but aim to in the next day or two. Hope things calm down for you soon, my life is on a down slope at the moment too. I look forward to seeing more reviews when you return :)

Nattie

I’m glad they reached you alright! I wanted to add more, but then I would have been doubling up on teas I’ve planned on adding to the tea box :/ not sure if I mentioned it on my note, but the honey & melon is very melon-y! Not much tea, but lots of melon – I would recommend two bags per cup unless you have a delicate palate. I’m sure I’ve already said all that on the package, but just in case I forgot!

I hope this review encourages you to try it, it’s really not quite as difficult a leap to make as it sounds once you’ve plucked up the courage to open the little packet (:

Cwyn

This is the tea of Tibetan monks, I intend to make some and try it sometime, it is a brave cuppa!

Nattie

It’s definitely worth trying, I don’t think I’d be brave enough to attempt to make it from scratch, though! (:

Cwyn

My plan is to use something like a Xiaguan Tibetan tuo cha or a brick and use our local butter or cream and see how it turns out. The recipe also includes sugar and a pinch of salt.

Nattie

Review it on Steepster if you do, I’d love to read how it goes (:
I bet that would be really good, authentic Tibetan tea (:

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I’m drinking this at work tonight (trying to balance drinking older teas and samples, this one fits both categories). This is a tea that I received from KittyLovesTea eons ago. I have drank it before, and am a little surprised that I don’t have any tasting notes on it.
This is a really nice, light, bright, sheng with just a hint of citrus notes. It has all the usual earthiness of pu’erh, but it’s not as “sharp” as some shengs can be. I’m enjoying it tonight.
Thank you KittyLovesTea for sharing this interesting pu’erh with me.

TheTeaFairy

Hope work is not too demanding tonight :-)

Dexter

:)) So far so good….

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82

Thank you Dag Wedin for this tea from the EU travelling tea box round one. It shall be my morning tea, as I have the day off due to everyone at my work being ill I’m going to be using my Gaiwan all day and treat myself to some of my favourite teas. Natural teas will always be favoured over flavoured blends in my house.

I shall be following this table:
Water : 3oz / 85ml – 176℉ / 80℃
Use 3 Grams Tea
4 steeps : rinse,20s,40s,80s,120s
Gaiwan
Rinsing time is around 5 seconds

The leaves are a nice medium green colour and are very reflective and shiny. Averaging a rough estimate of 4-5mm long these needles/points are nice and crisp to the touch. They have a beautiful sweet grass scent with some perfume present.

Steep One – 20 seconds
Pale yellow colour with gentle sweet grass scent. Flavour is light and buttery with sweet grass and flower notes and a touch of dry perfume in the after taste.

Steep Two – 40 Seconds
The sweetness has increased and is now heavily floral. The butter is still present as is the perfume. Reminds me of orchid or lily.

Steep Three – 80 Seconds
Not as sweet this time but still floral and with a touch of astringency. Rather dry and perfumed now but still mild overall.

Steep Four – 120 Seconds
Very light, even more so than the first steep. The only thing that remains is a gentle sweet lily that lingers nicely in the after taste.

Overall –
I will admit that while I adore green tea Long Jing just isn’t one of my favourites, it’s either too dry and perfumed or too astringent for my taste. Luckily this Long Jing really is nonpareil and it made for a very nice tea this morning. Sweet and floral throughout with only a little astringency and dryness to speak of. Definitely something I will be happy to drink more of.

Preparation
175 °F / 79 °C 4 g

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92

Wow!
Read one of Terri:s reviews of a roasty oolong a while back and i´ve been itching for some wuyi gong -fu. Tonight i wathced the final episode of “How i met your mother”, it was… wait for it…. Legendary ;)

To accompany the show i brought out the wuyi heavy artillery and I was not dissapointed.

6g (half-full pot)120ml yixing pot, water from tetsubin.

20s +15 per steeping. clear roasty notes, but it doesnt take over there is some flowery notes as well. Very well balanced! And strong, the last steep i forgot and oversteeped by two minutes. This session got me teadrunk… :)

highly recommended.

Preparation
Boiling 0 min, 15 sec 6 g 4 OZ / 120 ML
Terri HarpLady

Always glad to inspire!

I’ve never watched How I Met Your Mother. My son Drew (age 25) loves that show, & has said that if he ever starts wearing nice clothes, he will pattern his wardrobe after Barney’s. :)
This will be one of those series that Tony & I watch, a season at a time on pajama days, most likely.

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92

7g / 120ml Yixing pot.
wash/25s/+15 per steeping.

Clear wuyi oolong taste. Somewhat like da hong pao but a little less intense, milder with more of a floral note. But still it is highly oxidized. Lighter roast.
Nice but VERY expensive. I will stick to da hong pao i think.

Preparation
Boiling 0 min, 30 sec

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30

5g / 90ml celadon gaiwan.
wash/15s/20s/30s/40s/3m/7m

Hm didn´t like this very much. Kinda bland. The texture was of. hm kinda hard to describe but the balance of the flavours wasn´t good. The rest will go straight in the bin. so guess this was a sipdown.

Preparation
Boiling 0 min, 30 sec

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99

This oolong is sweet and frutal, the leaves are aromatic and incredible beautiful. I drank with almost boiling water several times and always was great experience. One reason to love tea

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66

This tea looks great, entire leves with greenish color and a lot of beautiful white tips. Is a very mild puerh whith sweet aftertaste. Indeed is very atipical, is more a green tea, similar to a Pai mu tan than a puerh. Also has a low “qui” but is pleasant. With almost boiling water I saw better results than with 90°C.

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97

This is a superb white tea. The aroma is intoxicating!

First brew yields a delicately sweet and vegetal liquor, that has a grainy/rice like overtone. Subsequent brews lose the graininess but remain sweet and grassy, and so so delicate and smooth. Later brews can become astringent, but never bitter.

Preparation
170 °F / 76 °C 1 min, 0 sec

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88

This is a very beautiful looking tea, with very fresh looking and pretty green leaves!

Taste can be very delicate at low weight, I use maybe 5-7g for a medium gaiwan.

Taste is a bit sweet, vegetal and slightly, ever so slightly fruity.

Preparation
175 °F / 79 °C 0 min, 45 sec

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86

One of my favorite green teas.
Sweet and mellow, rich, almost oily mouth feel.
Taste reminds me of sea weeds with some grassy notes.

Preparation
170 °F / 76 °C 2 min, 30 sec

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82

6g / 90ml celadon gaiwan.

My habit is going strong. watched some breaking bad tonight and of course i choose a nice sipdown of this nice sheng.
today i did some stronger infusions.

wash/20s/40s/1m/1m/1m/1:20
This produced a very potent brew. And i experienced my first “tea drunk” i got all giddy and excited. Like after a couple of glases of wine. Im pretty sure it´ll be hard to sleep tonight…. :)
Anyways, this tea really started to shine when brewed stronger. To bad itss all gone. :(

Preparation
Boiling 0 min, 30 sec

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82

6g / 90ml Celadon gaiwan.
wash/wash/15s/20s/25s etc.

A decent sheng with very little astringency. first steeping was almost buttery. Usual sheng taste (woody/earthy). But slightly mild. I actually forgot my steeping for 3 minutes and the result was only a slight bite. Simply diluted it with some hot water.

I almost always seem to drink sheng when watching series. :)

Preparation
205 °F / 96 °C 0 min, 15 sec

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73

I’ve taken 6gr, 6 brewings:
35’’, 30’’, 45’’, 1’, 1’30, 3’

The water has to be really hot, otherwise the tea stays completely blank with no taste.
Although the scent in the aroma cup was very weak, the taste is good. At first it seemed very weak, and then developed a flowery/fruity taste in the throat. It’s not the best Ben Shan oolong I’ve tried (too weak for my taste) but at this price it’s very interesting.

I’ve also tried to brew it in a big teapot (sometimes with weak tea it’s better to have everything in the same cup :-) : it’s great for an everyday tea.

Preparation
Boiling 0 min, 30 sec

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82

I received my new Pu Erh bowl from Dragon Tea House today (no Sunday shipping, it arrived yesterday at my parents address and they came by today). It’s so beautiful! http://www.dragonteahouse.biz/lotus-fish-handpainted-porcelain-teacup-110ml-3-7oz.html

I haven’t been able to walk for more than 5 minutes now for 9 days and have gone a little mad with internet shopping to make up for it. Why is my back out? Truth be told I believe it to be a bad water infection, that’s what the hospital said it was two years ago when I visited. So I suppose I will just ride it out and keep my fluids up.

…………………………………………………………..

This tea was part of my previous Dragon Tea House order but I haven’t got around to sampling it until today. It says this is made using wild leaves, that just sounds magical. Imagine living local and being able to pick them up for yourself to prepare for your family. :)

In colour this is dark brown and light brown mixed with some golden shimmery pieces. It almost looks like it’s glowing… There are some stems/sticks in the compressed cake piece too.

It has a strong, dark, soil scent with a hint of lightly smoked wood. A little stronger and darker than I expected of a raw Pu Erh.

Using my Gongfu teapot which holds 8oz/220ml ish it is recommended to use 10g of tea. My husband has beer tonight so the full amount is not needed, instead I shall only half fill my Gongfu which quite nicely fills my new Pu Erh bowl and use 5g of tea per 110ml. This shall be done across 5 steeps with boiling water.

Steep One – 30 seconds – Once steeped this tea is light golden brown in colour and has a strong, damp and muddy wooden aroma. Like a forest after torrential rain. The taste is much subtler than it’s scent. It has a gentle musky quality mixed with smoky earth and a touch of sweetness.

Steep Two – 1 Minute – Golden in colour now. It’s sweetness has been increased slightly and it has more of a wooden feel about it. Still on the musky side and very subtle with both soil and smoke still being present.

Side Note – The Pu Erh itself has dramatically lightened in colour after the first two steeps. It’s now a mixture of green, dark green and brown leaves.

Steep Three – 2 Minutes – The musky quality has grown to match its sweetness which gives this a more leathery effect in comparison to the previous steeps. Being vegetarian it’s strange to say something is leathery and mean it in a positive way but there is just no other way of explaining it. Roughly double the strength of the previous steep but it’s still light and very easy to drink.

Steep Four – 3 minutes – Not as strong, musky, smoky or sweet now but it is certainly more wooden. Perhaps also a touch floral in a dark sort of way. Still on the leathery side.

Steep Five – 4 Minutes – Back to it’s original steeps light colour. All that is left is a mellow, sweet, wooden hue that has a faint hint of musk in the after taste.

Overall – It’s a nice Pu Erh that was pleasing throughout but I must admit that it just doesn’t feel like a raw Pu Erh. I’m not saying it tasted ripe either but rather something in the middle of both which I cannot recall experiencing before.

It’s scent offered a strong tea but it’s flavour gave you a range of sensations which was enough to please just about any tea drinker.

I have roughly 25g left of which I will be able to drink with ease and much delight. Would I buy this again? Definitely.

Preparation
Boiling
Awkward Soul / Oolong Owl

I love that tea cup!

Ysaurella

the cup is so lovely, delicate and refined, sure you’ll enjoy more your teas with that cup :) hope you’ll getting better soon

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93

Very nice milky Oolong, the taste and scent is strong and it doesn’t need a lot of leaf to give a strong and mellow taste in the mouth.
No off taste in the last brewings.
Definitely one of my favorite milky oolong.

Preparation
Boiling 0 min, 30 sec

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65

Average Bi Luo Chun. The taste is really weak even when increasing the leafs quantity or increasing water temperature.
Good point, it’s not bitter at all.
I’ve ordered it in november, so maybe it’s the winter recolt (it’s not written on the pack, too bad).

Preparation
180 °F / 82 °C 3 min, 0 sec

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93

This was from the generous Dexter3657, who has sent many pu’erh samples, this being of them…I thank you so very much!!

This one falls on the lighter side of pu’erh. From the name I kin of expected that it would brew to a lighter colour…deep golden colour.

The taste is lighter as well. There is light earthy quality that puts to mind the ravine and trails that beast and I traverse. The tea is a little woodsy…but not overpowering. It is a pleasing outdoorsy taste.

I usually add creamer to the darker pu’erhs, but it is not required in this case. This one I did straight up. This sample will have me looking at more raw pu’erhs…thank you Dexter for introducing me to a variety of pu’erhs!

I am currently on steep 2, and I anticipate several more steepings.

The brewed colour is now deeper, as is the taste. Earthy clay-like taste, but still pleasing.

I so love pu’erhs.

JustJames

i am having a moment of puerh envy….. lol!

Dexter

I haven’t tried this yet. I am so happy that you liked it. I look forward to trying it. I don’t have a lot of sheng either, I really need to explore it more. I’ve enjoyed the few I’ve tried.

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You know those photos of pretty bohemian looking girls walking through cornfields, or poppy fields, or…well, walking through fields. They may possibly have a floppy hat on, invariably a white flowy cotton dress. There is almost certainly a bit of lens flare, and it’s faded so it looks like a photo that got left on a windowsill back in about 1968 and sat there until someone found it yesterday?

This tastes like that.

Thanks to Kittylovestea for swapping with me :)

KittyLovesTea

I will never be able to drink these again without thinking of this :)

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