Golden Moon TeaEdit Company
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Recent Tasting Notes
Just because I’m still finding my taste buds for black teas (even though they most often have the fun flavors!), I steeped this for 3 instead of the recommended 4 minutes. Added sugar on my way to work, it didn’t help. This one isn’t for me. I am very happy I was able to try it though. Thanks again TeaNTees :)
Whoa, with a Steepster rating of 50 I thought this one would be a lot worse. Especially as I’m just now opening my ancient single serving sample. But this one isn’t bad! Maybe I’m just missing green teas that I haven’t been sipping as much lately. Yes, the pieces of the tea were pretty small, but the sample has probably been crushed a few times. But the flavor is decent. Maybe the under a minute steep does the trick? The flavor is a little vegetal and buttery, surprisingly fresh.
Second steep: OH. I can see why this one might not get such a high rating. The basket eventually is almost half full of steeped leaves which is probably way too much for sencha. The flavor does get a little bitey. Nothing like the delicious previous cup. I think Golden Moon’s sample amounts might have been hurting themselves.
Steep #1 // 30 minutes after boiling // under minute steep
Steep #2 // 30 minutes after boiling // under 2 minute steep
Hello Thursday! The day of throwbacks, and more importantly, D&D! Tonight I will finally be unveiling my newly painted druid miniature, which is very excited. Sadly I am still having a hard time finding various animals and such since she is shapeshifter, so alas, sometimes my druid is played by a d20.
It is time for a #TBT tea review, rumaging through my old notebooks for long neglected tea notes, and that neglected tea is none other than Golden Moon Tea’s Sinharaja, a Black Tea from Ceylon, grown bordering the Sinharaja Rain forest. Of course by Ceylon I mean Sri Lanka, old habits die hard, not that I am from a century ago or anything. The aroma of the dark leaves is very rich, strong notes of molasses and malt, caramelized sugar, and a tiny bit of nuttiness arise from the now sniffed leaves. After it has been thoroughly warmed by my nose I also got some honey and cocoa at the finish, fun!
Into the steeping basket the leaves went, for their nice sauna visit. Sometimes I envy tea, and then I remember how many hot baths I take, and realized that was silly. The leaves are woody, the aroma reminds me of tree bark, specifically walnut tree, with an addition of molasses and a touch of honey. the liquid is still quite woody, but with an addition of caramelized sugar and molasses with just a touch of yam.
Moment of truth, tasting time! Ok, the actual tasting happened a while ago, but the notes make it seem like yesterday! The taste is very rich, starting off with strong notes of oak and walnut wood and molasses, mixes richness with briskness, waking up the mouth. It then moves on to cocoa, malt, and a touch of honey, with a finish of caramel at the finish. I decided to add cream and sugar, haven’t done that in a while, mostly because I tend to always be out of cream when I want to go all tea additive happy! Adding the cream and sugar brings out the malt and molasses notes and makes them foremost, all of the brisk notes are removed, honestly did not need much in the way of sugar since it was already subtly sweet. Overall this tea is quite solid, a good example of a quality Ceylon tea.
Flavors: Caramel, Cocoa, Honey, Molasses, Oak wood, Sugar, Walnut, Yams
This tea must be ANCIENT but it’s a single serving that is in one of those hilarious metallic packagings like a bank vault, so I’m sure the flavor isn’t too much older. If there wasn’t one big ole chrysanthemum flower mixed with what looks like bai mu dan, maybe the flavor would have been fine. I definitely notice the flower’s flavor in the cup and I don’t think I’m much of a fan of chrysanthemum. There is like a tangy, buzzy flavor too. The white tea alone probably would have been fine, especially if it was fresher, though it didn’t taste old to me.
Steep #1 // 10 minutes after boiling // 1 minute steep
Steep #2 // few minutes after boiling // couple minutes steep
Coming back to a blended tea now. Even just the smell of this is soothing. I was a little sceptical of following the instructions to boil the water, given that this is a green and black blend, but I figured Golden Moon probably knows what they’re doing. The result? Not bad at all! There’s a slight bit more bitterness than I strictly enjoy, but it doesn’t ruin it by any means. I might have accidentally left it for a couple of seconds passed the recommended 4 min as well. On the first few sips, there’s a touch of bite from the gunpowder, but it’s quickly washed away by sweetness. I can’t taste that bite passed the first few sips though. The black base is fairly muted as well, but I don’t mind! I’m here for the vanilla and mint! There is an ice cream or frosting edge to the vanilla, but is still doesn’t seem artificial. Nothing complex, not a lot of notes to pick out, just simple, comforting goodness. Yum! PS: I tried to resteep it later, with not a lot of luck. Too much green veggie, that mixed weird with the bit of remaining vanilla. Good first cup though!
I never have enough time on Thursdays, what was once my favorite day of the week is more and more becoming one of my least favorites. Oddly enough, I am being overwhelmed by gaming, who would have thought? Seafall Playtesting and D&D, while both being immensely enjoyable, just eat up so much time. And with sharing a computer and Ben needing it a lot lately, I have fallen so behind in things that it has become a source of massive stress. Tomorrow is shaping up to be crazy too, going house hunting and such, so maybe…just maybe…this weekend I can catch up on things. What I really need to do is stop letting things overwhelm me, go back to practicing Wu Wei and just chill out, be as water and let things flow.
Philosophy and stress aside, it is Thursday, meaning it is time for a Throwback! Today we are taking a look at Golden Moon Tea’s Coconut Pouchong, a blend of Pouchong Oolong (Bao Zhong as it is also called) and Coconut Extract. At the time of procuring this tea, I was having a serious coconut craving and just kept being disappointed by various ones I tried. I should have immediately gone to oolong blended with coconut, but for some reason the idea sounded kinda nasty, in hindsight, maybe it was because I was drinking mostly roasted oolongs at the time, I could see roasted oolong and coconut tasting weird…or really good…not sure. Anyway, I am rambling, the long, curly, and fairly green leaves smell really delicious, like mouthwateringly so, blending creamy sweet coconut (like breaking into a fresh coconut rather than coconut milk or water) with chestnuts, toasted almonds, and a slightly distant floral finish. The aroma is super creamy and rich, bordering on buttery, it is super intense, definitely the most ‘coconutty’ of the various coconut teas I have sniffed.
In my steeping basket, the entire room smells like coconut. Feel bad for Ben, since he hates coconut with a passion, like he doesn’t even like curries with coconut, and those tend to be really mild, so tragic! Really though, it is pervasive, like a tropical breeze slowly drifting out of my cup like a heady mist. All I get is coconut in the wet leaves, the liquid, however is joined by nutty notes of chestnut and a delicate orchid aroma.
First off, let’s discuss this mouthfeel, it is super creamy, it is one of those mouthfeels that coats the entire mouth, bordering on oily…much like eating coconuts! The taste, well, unsurprisingly it starts out with a full blast of coconut, like blending fresh coconut and refreshing coconut water (I love that stuff, one time on a 22 hour bus trip I brought two huge containers of it and drank nothing but coconut water, good times) it is intensely rich. The midtaste is chestnuts and sweetness, and the finish has a delicate touch of orchids that lingers. As the tea cools (one of the joys of drinking out of a mug, you get to experience the slow taste change as the tea cools) it brings out more of the floral and chestnut notes.
I went for a second steep, the aroma is still intensely coconutty, but it no longer fills the entire room turning it into a tropical adventure. There is a note of spring vegetation and chestnut as well! The taste is still intensely coconut, and the mouthfeel smooth, but this steep lets the Bao Zhong base shine through more, bringing out more the floral and fresh vegetation notes. Notes of orchid and honeysuckle blend delicately with growing things and fresh leaves. On a whim once I gaiwaned this tea and got a whopping eight steeps out of it before the coconut died, oddly brewing it in a gaiwan made it less nuanced, which I found fascinating. I got this as a sample, loved it, and then bought a large pouch of it…drank a few cups…and then have not touched it since. The coconut is so intense in this tea that you really have to be in the mood for coconut, and this tea satisfied that craving so thoroughly I have not really craved it since. I know I will want it again, which is why I have not traded or gifted it away.
Flavors: Chestnut, Coconut, Floral, Orchid
My previous experiences with melon teas comes from David’s tea, and we know those are loaded up with stuff. So I was interested to see how this would compare, and if I would actually pick up on the melon.
The dry leaf had a definite scent of melon. Once brewed, I found that it a very fruity aroma. The taste of the melon was subtle, but I found it. I accidentally steeped it too long, so the white base was quite dominant. Despite the slight over-steep, it was still enjoyable.
Side by side comparison time! Note: this is cross-posted with http://steepster.com/cvasilevski/posts/302700
I bought this tea because I got a coupon code from GM for free shipping, and since I’m in Canada, decided to go for it. I’ve had a last smidgen of Golden Moon’s Kashmiri Chai in my cupboard for the longest time and been dreading finishing off my sample since it’s a lovely chai, but I hope that the new organic Masala Chai blend they’ve made to replace their non-organic teas would suit.
So, once I got this Masala Chai in, I decided to do a side-by-side taste test!
Both teas were brewed for 5 minutes in identical mugs using identical filters and a nearly identical amount of leaf. So here’s what I’m noticing about each tea.
The dry leaf: The leaf of the Kashmiri Chai looks larger and more intact, and you can definitely see whole chunks of cinnamon and pods of cardamom. In contrast, the leaf of the Masala Chai looks much more like a CTC tea, and while I can see the occasional cardamom pod, I see a lot of ginger and not much cinnamon. The smell of both varieties holds this up – the Kashmiri Chai smells much more of cinnamon and cardamom, while the Masala Chai smells much more of ginger.
The tea liquor: When they started brewing, the Masala Chai had a reddish tint to it and the Kashmiri Chai looked like more of a cool brown/umber colour. However, after a 5-minute steep, the colour of both teas was pretty much identical. The smell was fairly similar to the dry leaf: Kashmiri smelled cinnamon-ish, while Masala smelled like ginger.
Taste and mouthfeel: The Kashmiri Chai had a smooth sweet taste that coated the tongue and lingered long after the sip was over. I could taste the earthy base of the tea underneath, but could definitely sense the play of spices. In contrast, the Masala Chai smells and tastes strongly of ginger and malt, like gingerbread. Not quite a gingerbread cookie, but if you actually had a loaf of ginger-infused bread. I got a sweet potato note and a citrus note. I really can’t tell here what the base is, but it wouldn’t surprise me if the base were a Ceylon tea of some sort. It didn’t linger much on the palate, but was somewhat malty.
Verdict: I prefer the Kashmiri Chai tea, but considering they don’t make that blend anymore AND that this taste test was a sipdown of the last of the KC leaf, I’m out of luck.
Next, I might consider mixing this Masala Chai with some of Just Organic’s Just Charming Chai – the JO Charming Chai is too cinnamon-heavy, so they might complement each other really well. We’ll have to see.
Flavors: Baked Bread, Ginger, Malt
’Here’s Hoping’ Teabox Round #4 – Tea #21
I don’t see this one on Steepster anywhere, so I didn’t think it was older Golden Moon tea (pre-overhaul), but then I didn’t see it anywhere with the new stock of teas. Hmm. This is an okay bai mu dan… a little more pickley in flavor than I’d like my white teas to be. I don’t really notice the chrysanthemums lending much to the blend, but I don’t think any went into my infuser and I’m not sure what they should taste like anyway.
Steep #1 // 30 min after boiling // 2-3 min
Steep #2 // 20 min a.b. // 3 min
The dry tea smells very minty like Trident gum but I found the flavour to be curiously bland. The mint was present and not much else as the gunpowder base seemed rather weak. I think I prefer the black-green mix of the Vanilla Mint blend which gave the tea more body. I find this blend to be only okay.
I was looking for something to perk me up in the late afternoon and something minty was perfect. I’d say this tea is more mint than vanilla but it does give the tea a creamy, sweet undertone. The mixed black/green base is an interesting one and it gives the tea more body than what you’d get a from a straight gunpowder green. Nice and refreshing it hit the spot.
There’s definitely vanilla in this tea but there more to it than that – there a toasty, almost pastry-like scent and flavour, possibly due to the base, making this tea very dessert-like. It’s a very smooth tea with nice, creamy undertones and slight hints of fruitiness in the aftertaste.
This tea is interesting. It definitely has a natural pear flavor with the heaviness of honey, if you know what I mean. I recognize that there is a black base underneath, not hidden, but not overpowering either. The aroma is very noticeable. It has a vague floral flavour as well.
I like this more than I thought I would, but still not enough to want to make sure I keep it on hand.
Flavors: Floral, Honey, Pear
This was one I wanted to try out of Dexter’s cupboard. I love pear in all forms and have only tried a couple of pear teas.
The dry leaf of this is soooo lovely… truly honey pear.
The honey is reminiscent of Harney’s Elyse’s blend, just toned down slightly.
Steeped, it’s really wonderful. I love when teas taste how they smell, which honestly doesn’t happen that often with flavoured blacks for me. There’s no bitterness here, which I was worried about (probably because the honey was reminding me of Elyse’s blend, which while wonderful, is very finicky….). Yup. This is a really nice pear tea.
I’m really glad that I got to try this one! Thanks, Dexter! :))))
Flavors: Honey, Pear
Thanks… Sil? Cavocorax? MissB? I actually have no idea who I got this from, though I think it came via Sil at some point. Either way, it was on my wish list (and probably has been for 2-3 years!), so it’s awesome to try it, thank you whoever let me have a cup’s worth! (So, this is also a sipdown, since I used it all up).
Another tea that I’m impressed with, although I don’t like it quite as much as Buttermilk Lemon. The smell is somewhat intoxicating, wonderfully sweet and honey-like, slightly floral, and the flavour is quite honeyed and delicious. Unfortunately, not much pear to speak of, but the honey flavour paired with the mild but tasty black base is a nice combination. I would like to see that honey flavour in other combos, actually – it’s unique. Thanks again mystery swapper! :P
If you love coconut this could well be the tea for you – mmmm coconut. It’s the predominant flavour in this tea but I can also taste the smooth, floral flavours typical of many green oolongs such as pouchong. It has a lovely, creamy mouthfeel and it actually remind me a bit of a particular rice pudding I’ve made that uses coconut milk as a base.
it also yields a decent resteep (@ 4:15 min) though it’s a bit less creamy this time ’round.
Amount: 2 tsp
Water: 500ml at 212°F
Steep Time: 1 minute
Dry Leaf Smell: fall leaves, fishy
Steeped Tea Smell: hints of sweet, and dry fall leaves, citrus
Flavor: sweet, bakey, woody, tangy finish
Aftertaste: sweet, barky, and slightly citrus
Liquor: dark, translucent, red brown
Water: 500ml at 212°F
Steep Time: 1 minute
more fall leaves, less woody, still tangy finish
Water: 500ml at 212°F
Steep Time: 1 minute 30 seconds
sweet, citrus, a little floral, still leafy and woody
Water: 500ml at 212°F
Steep Time: 2 minutes
Water: 500ml at 212°F
Steep Time: 2 minutes 30 seconds
sweet, very light, woody finish
i think it might handle another resteep, but I never drink that much of a tea during work!
Rating: 3/4 leaves
This is a rather brisk tea, a bit similar to a Darjeeling – not too surprising I guess, as the Darjeeling region is close to Nepal. This has a bit more body to it though and doesn’t really have that fruity muscatel flavour. This one has a almost a woody character.
It’s a not really a tea that would be suited to adding milk, but it’s a bit to brisk for my tastes when taken plain.
Last ‘breakfast’ tea of the day – I have a big paper due tomorrow so I figured it was time to get out the big guns. This one is a rich and robust and, while the packet didn’t mentioned where the tea was from, I’m reasonably sure based on the distinct malty flavour that it’s an Assam of some kind. This is a tea that’s definitely better enjoyed with milk as it brings out some of the subtler flavour components such as those nice fruity notes.
Here’s hoping that it’ll keep me awake for the next several hours.