Popular Teas from J-TEASee All 44 Teas
Recent Tasting Notes
Tastes pleasantly of an oaky bourbon barrel and toasty/roasted oolong. What it reminds me most of is the 30-year aged Tieguanyin from Verdant — among my favorite teas. This one is not quite at that level, although I’m still working out the steeping time and temp, given that J-Tea’s site provides zero guidance.
Flavors: Oak wood, Roasted
I was pretty excited to try this tea, considering it was awarded two plum flowers in Lugu. It’s pretty ho-hum though. The first steep is a little funky and not so pleasant; perhaps I should have washed it. The second steep was better: grains, some milkiness, and earthiness. It didn’t taste as “alive” as some others I’ve been enjoying recently. An ok Dong Ding.
Flavors: Earth, Grain, Milk
The dry leaves smell like compost to me. I also smell wood chips, mushrooms, minerals, frozen soil, and dried manure. Hopefully the brewed leaves are better.
Steeped 5 minutes and it tasted like slightly salty stale water. Decided to dump this and consider it a rinse.
Steep 1: ~5 minutes (tasted at 3 minutes and it wasn’t very flavourful), boiling water
The liquid smells like compost, moldy fruit, and soil. It reminds me a lot of a brown paper bag that has been left too damp for a few days and starts to grow mold. The brew is a medium orange colour and the leaves have expanded to more than twice their original size. Had to dump this out because I couldn’t drink it. The mold taste was too gross for me.
Steep 2: 3 minutes in boiling water
Tastes like composting fruit peels and mold. WHY? I’m guessing this tea was heavily fermented but has not been allowed to air out enough.
Steep 3: 4 minutes luke warm water as a last-ditch effort to see if I could drink this at all. Nope, I’ve had to dumpout all four cups.
I will not be trying this again as a western brew, but will allow it to air out for a few weeks and will then try it gongfu style with shorter steeps. Hopefully that tastes better, because this has been the worst tea I’ve ever tried thus far. I’m thinking it is my batch rather than the tea itself, but it tastes like it is made out of mold and decaying compost.
Flavors: Broth, Compost, Decayed wood, Dirt, Mineral, Mushrooms, Musty, Wet wood
I had this one saved from the #OolongTimeAgo aged tea buy, as i’m a fan of Dongfang Meiren/Oriental Beauty, and this one is a year older than I actually am, so I’ve been very interested to know how it tastes :)
Decided to go gongfu with this one & glad I did. The aroma from the gaiwan was old stored sheng & leafy piles of sticks & medicinal notes & forest floor/earth.
The taste was very aged, like an old sheng but less fruity and more woody. It seems to have been stored very well (although I dont actually know how the storage would affect an OB, i’m just going by sheng) & I really digged the mellow complexity of it. I was tasting different things in there but unfortunately they were covered over by this aged taste which was the most prominent over the 10 steeps or so I gave this tea.
Cha Qi was nice, didnt get any jitters and felt calmed.
I was searching for any spicy or honey notes, for some reason I thought they might get somehow pronounced like the stonefruit in pu but Dongfang Meiren doesnt have that sour fruitiness in the first place that enables the changes over time. There was an interesting aftertaste which at times was almost fruity but mostly it was aged woody notes.
An interesting tea for sure, glad to have experienced it! Thanks to LP for organising things as he always does, and thanks to TeaExplorer for joining with me to be able to gift this one to the group :)
Flavors: Autumn Leaf Pile, Medicinal, Wet Earth, Wood
From 2016 Dark Matter:
Brewed this western style. The color of this was an amazing mahogany. The tea itself was rich and well rounded. There was a hint of chocolate and just a bit of astringency, the good “brisk” kind. I resteeped it twice with good results.
2016 Sheng Olympics
Are Dexter and I the only ones to try this tea yet? It looks like it.
I picked this tea yesterday because it was a silver needle puerh. I love the white tea pureh cakes. I didn’t see the age of the tea right away… Then I smelled the dry and it smelled faintly of that darned cow dung again. I figured “oh well, it’s pretty faint this time. Give it a chance.”
I gave it 3 rinses just to be sure and did a quick infusion after that. What a surprise! It was like floral fruit. I know that really doesn’t make sense but I kept thinking floral even though I wasn’t getting a floral aroma. We think of floral as a scent and fruit as a taste. At least I do but this was just like floral fruit to me. Next couple of infusions were the same. I took a break from the tea drinking and went back to it later. Somehow it wasn’t quite the same after sitting even though I did a quick rinse.
This was a pretty amazing tea and if I didn’t have too much tea already, I would buy a cake.
Flavors: Floral, Fruity
So much more than a simple “black tea”. Rich, robust with dark chocolate notes that match beautifully with the underlying sweetness of this tea. Just under 7g in a 120ml Hong Seong-il pot with boiling temperature. 10s, 15s, 20s infusions counting up with the leaf continuing to provide its delicious flavor. As bold as this is it could easily be a morning favorite. Super creamy, this was another favorite from the Dark Matter 2016 group buy.
You know a reference I need in my collection? A guide to glazes. I have a wonderful book on symbolism used in Chinese art, many books on tea, but no real references on pottery and the styles used in teaware. I have checked the library’s books on pottery and porcelain and not had much luck, so I need to dig elsewhere. I want to know what makes Ruyao and Geyao different, how long ago was Junyao developed, and what exactly is Huoci? I love the aesthetic of teaware, but what really gets me excited with it (and pretty much everything) is its history and story, even a brand new piece has a history and I want to know it!
Guys, I feel really bad today, so I am going to use this as an excuse to indulge in one of my favorite ways to drink tea when I feel ookie, and that is oolong grandpa/bowl style. Back around my birthday I ordered some tea from J-Tea International and with my order was a sample of Lucky Golden Lily, and it might be well known, I really like drinking Jin Xuan in this style. It is soothing to just take a bowl and toss the leaves in it and fill it with water, not only is it immensely convenient, it is also aesthetically pleasing because you get to watch the leaves unfold while you are drinking. The aroma of the curled green leaves is what you expect from a Jin Xuan, it is buttery and sweet with notes of cashews, cream, sesame seeds, honey, and of course slightly spicy lilies and honeysuckles. It manages to be sweet without being too sweet.
The aroma of the leafy pile and soup is very sweet, creamy and floral with nutty tones, sesame and cashews being the dominant nutty notes with lily and honeysuckles being the dominant floral. There is a slight green undertone, like butterhead lettuce, which is my favorite lettuce if you were curious on that little snippet. In classic Jin Xuan style it starts out sweet, wonderful notes of honey drizzled cashews and sesame, with a hint of chestnuts which gives a bit of extra thickness to the buttery texture. It has notes of flowers as well, though it is light when compared to some of the more flowery oolongs, with gentle notes of spicy Asiatic lilies and honeysuckles and an undertone of hyacinth.
The more the leaves steep and unfurl and the more my bowl is refilled, the more the buttery to the point of being savory notes pop up. I love this about Jin Xuan, it is not savory like eating cooked spinach, and it certainly is not salty as in someone salted my tea, no it is savory like butter and mineral like I just licked a piece of limestone. There is a touch of salinity to it, since most rocks are ever so slightly salty (word of advice, don’t lick rocks unless you know what it is, as some are rather toxic, especially when wet) but it is more mineral than salt. It is not just mineral and buttery, there are flowery notes but by the late game it is faded, mostly gentle ghostly flowery notes remain, the nutty notes mostly faded as well.
The dry leaf smelled citrusy to me, but once the hot water hit it a strong chocolatey aroma hit me in the face. As I continue to steep it has gotten fruitier. Later still I’m getting something that smells like pumpkin pie. I think a sort of nutmeg/cinammon taste. I’ve never encountered that in a tea before.
Sipdown. I wish Whiteantlers was still around. Need to send her a giant thank you letter and some samples of good tea.
I also owe Luckyme some, but I’m not sure if I have stuff he would like save maybe the Mandala Milk.
Anyway, I like this tea a lot. It’s like a black version of the Red Buffalo with added complexity. Sweet, stone-fruity, creamy texture, and with that allusive cocoa roasted note. If only this tea weren’t so expensive…though I get expensive oolongs anyway. Hypocrite=me-ith.
Glad to finish this off, but I’m not super sad this is gone. Something great every now and then, but not something often or for ritual. Just something for this morning.
Whiteantlers, this one is yummy.
First off, it smelled like a Laoshan Black. Water at 212 throughout. Serving four ounces throughout.
First 15 Second steep was like a Laoshan Black.
Steep 2 at 35 seconds was a lot more like an oolong. Similar to What-Cha’s Vietnam Buffalo Oolong. It had the ripe fruit quality that Dan Congs or Dong Dings can have with a black tea background. The black tea was strong for the bare small teaspoon I used. I actually thought of things like caramel and oatmeal when drinking it.
Steep 3 at lord knows how long in minutes and it was lighter. Still noticeably a black tea, but more like a Dong Ding or Dan Cong.
I agree with Liquid Proust. A very complex black tea. I could barely get more out of this next cup, but a little bit of fruitiness remains with a really, really light body. It is a tea that I would keep a small quantity of to savor. I highly recommend a try, but the price still deters me from keeping it. I might introduce it to someone trying straight black teas Gong Fu, but it depends on the person for this tea to be a selling point. But it is a really great addition to Dark Matter 2016. And one of the teas I wanted to try from this group buy. Again, thank you Whiteantlers for your continued generosity, and Andrew for letting people gain more access to this tea.
LP is my dealer for this stuff, and most of you on Steepster already know this. Anyway.
Pretty much what Liquid Proust wrote and what I had in the comment: how I want my green teas to taste like. It is very similar to a Bi Lo Chun, but has a crisp fruity quality in the aftertaste as it cools down. The fruity quality is incredibly light and very hard to notice, but it’s almost like a wisp of lemon or even pineapple. The dry leaf alone smells like a pineapple husk.Like J-TEa and Liquid Proust describes it, this is a green tea with the creamy and buttery qualities of an oolong. As it cooled down, I could have sworn I got a strong osmanthus note in the background-so there was a few florals at least for me. Mainly, the tea is a fundamental, but a bit more complex, vegetal green that I would get a lot more of if it weren’t for the price. It might be done western, but I prefer Gong Fu in short steeps of 5-10 seconds starting at 190 F.
Flavors: Astringent, Butter, Creamy, Fruity, Grass, Green, Lemongrass, Osmanthus, Pineapple, Spinach, Vegetal
Deep and buttery. This is the type of green tea that I would assign a solid ‘A’ to
It’s as thick as a buttery oolong gets while having that crisp green taste to it from the head to the body, while that tail is much different. This is a green tea to call a treat :)
and to think I gave away 2/3 of what I had… now I want it back!
Meh. I think this sample (from MissB) is a little old at this point.
Definitely a slight smokey note, and some malt, but you can taste the ‘dustiness’ of old leaves on this as well.
I get none of the fruit (maybe a faint zest sensation on my tongue) mentioned in the description or by others.
Looks like I’m going to have to look to a second black tea this morning to wake me up, since this one isn’t doing the job!
2016 Sheng Olympics
I took the little bit that I had left of this and just tossed it into an infuser/mug – did a quick rinse – and then did about a 15 second steep (80C)
I’m not sure what I did last time – but this is much better for my tastes with the less leaf – more water – lower temp and just a quick steep.
Last time I thought it tasted old and musty. This time it was pretty sweet, with a little hay, and a touch of fruity.
I wish I had done this the first time. Really prefer this tea today.
2016 Sheng Olympics
This tea read to me more as an aged white than a sheng. I’m generally a fan of aged whites to that’s ok by me. I have enjoyed Mandala’s Silver Bud Raw but it’s 2011 ? 2012 ? so not as aged as this one.
This tasted “old” it had a bit of a dusty – musty – something to it. Not in a bad sort of way – just it seemed old. Maybe I just prefer them not aged quite this much. There were some honey notes and some stone fruit – but it was also quite hay like.
I think this was a fun addition to the sheng olympics – especially if people haven’t tried this style of tea before. Happy to have tried it – but for my tastes – I have other aged whites that I like better.
Somehow my review for this didn’t post and I just noticed while updating my cupboard…
Anyways, this is clearly one exceptionally stored tea. Being that I am not a fan of OB, that is some strong words. This taste like a light version of the 90’s red mark sheng from W2T; not even a slight exaggeration. This is just a beautiful tea all around that provides some nice notes that I am unable to describe to anyone who hasn’t drank a 20’year sheng (which I can say this is like the 98 mark as well).
I don’t suggest many teas because I know how important money and spending is, but out of all the aged oolong I’ve had (beside the 89’ from Tea Urchin)…. I highly suggest buying some of this. You won’t find such a beautifully stored and aged OB that brews at such ease with such the flavor profile that this has.
I’d love to be proved wrong as I always love me some new tea :)
Used more leaves and those of you who already follow me know that I have the bad habit of raising the rating after I tried it again and a previous critical review. Forgive me for my subjective inconsistency.
Back to the tea: this works Gong Fu or Western, making it pretty versatile. Bourbon is the strongest scent and taste that I get out of it, and drinking it is like drinking clean, liquid bourbon booze chocolate with hints of cherry and wood. Later on, the bourbon wears of and it progressively gets more woody in profile maintaining its sweetness. It can go on for several steeps until nothing but sweetness and cherry are left over.
In terms of roast, this tea is more medium to dark roast for an oolong. Some leaves are nice and green while others are fairly dark. The medium, woodsy profile was closer to a Gui Fei personally more than anything else. Actually, the woodsy profile was kind of like toasted or fried rice but boozy. So in short, Sake. The only tea that I’ve had comparable was Liquid Proust’s Dark Chocolate Oolong, which is one of my all time favorites.
Like I said before, I really do enjoy this tea. Josh selecting a tea close to one of my all time favorites is already astounding. The price still upsets me. I wish that I would have been smarter and asked for a sample, because I am glad that I tried it. I would probably get it in bulk if I had more income to dispose.
I do recommend a try for this, but the appeal is probably specific to bourbon or whisky lovers. Some people might otherwise think this tea is too weird for their palate, or wonderfully odd and exciting. The woodsiness of the oolong is the main deterrent. The medium body, versatility, and moderate caffeine amount are the welcoming crew. I also get to enjoy a boozy beverage without worry over the legal confines of age.
So, here’s what I’m going to do with my ounce. Savor a few cups for myself and for my friends. The rest I’ll include with a swap…Andrew, there’s a good chance some of this is going to you.
Flavors: Alcohol, Brown Sugar, Cherry, Cherry Wood, Dark Chocolate, Sake
No notes yet. Add one?
Okay, I admit, I’m weak willed and got me some of this tea. Josh recommended this one along with a few others. I was going to get all three, but the coupon code wasn’t working. I emailed him about it, it still didn’t work, so I settled on just getting this one.
The dry leaf smell is amazing. It’s like smelling bourbon liquor chocolates. Had eight leaves for 9 ounces, and the first brew at three minutes was pretty good. Fruity, closer to cherry, chocolaty, and boozy with the bourbon. Steep two at four, and the bourbon is still there but with the typical roasted and woodsy profile of this type of oolong. It reminds me of a Hojicka a little bit. The third steep is flat.
I am going to try this again with a few more leaves. It would probably work Gong Fu, but Western or Grandpa is probably better for the bourbon flavor. I like this, but it was not worth the twelve bucks plus seven dollars in shipping that I paid for it. Should have went with my first instinct and got the green version of this, maybe even the Pu-Erh. The bourbon would actually go really well with the green florals and probably make for an amazing tea. With the Pu-Erh, it would provide a dense foundation sweetened by this chocolaty booze. Not that the bourbon blends badly with this-in fact the first taste is amazing because of it. The fact that I got such a full bodied profile with so few leaves is amazing. It’s just not worth the price.
Flavors: Alcohol, Cherry Wood, Chocolate, Fruity, Roasted, Sweet