JK Tea Shop Online

Recent Tasting Notes

89

This tea came to me from CharlotteZero – thank you!
Dry it is so beautiful. Pure gold buds. i love gold everything! Haha
Seriously gold not a speck of black or silver,or green. used 2 tbsp for 150ml gaiwan
rinse/15/30/45/1min/3min/5min/10min/ etc. this tea is so giving, i still believe there is something left. i might coldbrew it overnight,just to see what happen after so many steeps. it is honey and malt. pretty thick brew. in some steeps i’ve noticed walnuts.
it is complex tea and its hard for me to pin point all the flavors.
Thank you CharlotteZero for giving me a chance to try it. i enjoyed it a lot.

Flavors: Honey, Malt, Nuts

Preparation
Boiling 0 min, 15 sec 4 tsp 5 OZ / 150 ML

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And another sipdown! (236) Probably my only one for the day.

And I feel I wasted this tea. I enjoyed the cup of it but I drank it so quickly, and while we were doing our roleplaying game that I didn’t really get to savour it and pick apart all the flavours like I like too.

Thanks Sil for sending me a cup!

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86

Sadly I don’t recall much about this one as it was from earlier today but I drank it all and it was delicious hahaha

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90

Wonderfull, strong aroma, indeed similar to gardenia flowers.

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98

Decided to drink a favorite this morning. I need to treat myself. I’ve been having a stressful week. I almost quit my job just a few days ago, and I’m still questioning if I am doing the right thing in staying. This job could be a wonderful opportunity to learn and develop skills that could help me to one day pursue my dream job, but let me emphasize could

My dream job would be working for a tea retailer. And, yes, I know exactly what I would be getting into. Most of my work experience is in retail sales/management, and I am one of those sick people who loves it despite the hours, stress, and pay.

Anyhow, about the tea. I find this tea to be soft and comforting, but also indulgent. It’s like getting into an oversized fluffy cashmere sweater. :-)

Preparation
205 °F / 96 °C 0 min, 30 sec
TheTeaFairy

Aw, sorry to hear about your stressful week at work. You are so right, loving what you do is so important. Hope you find a way :-)

CharlotteZero

Thank you. :-)

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98

This has to be my favorite Yunnan black that I’ve ever had. This or perhaps the first batch of Golden Fleece I tried. The wet leaves have a bittersweet chocolate aroma that I didn’t remember from the first time, and I also didn’t remember how very smooth it is. It also has some slightly earthy almost mushroom like notes. Incredible tea!

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

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98

I have to agree with Zeks that this tea smells and tastes like Cognac, but without any of the bite. It is smooth and creamy- much lighter than the black teas that I tend to enjoy, but I love this one just the same. This is great brewed both Western and gongfu style.

Preparation
205 °F / 96 °C 3 min, 0 sec

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75

I suppose I just don’t like keemuns… it’s physically painful to throw out the leaves before they are spent, but I want something nice and I don’t want to waste a morning on a tea I don’t like all that much…

Preparation
Boiling 1 min, 0 sec
Bonnie

what don’t you like? I used to dislike keemums too. Then I steeped shorter with less leaf, added milk and sweetened it and like them (love congou keemun).

Zeks

Dunno, aggressiveness of the taste maybe. I steeped it in gaiwan and it was not very nice. Milk is an idea though

Bonnie

It is aggressive. Most people I’ve been around do add some milk to the stronger Keemuns. I don’t know anyone who doesn’t but there probably are those who drink it straight. I also brew Western Style like I would an Assam.

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90

Ok, what smells like alcohol, tastes like alcohol but has no alcohol? Right – this tea :) I have no idea how is it even possible but its smell contains cognak’ish notes and the same can be said about the taste :) I like it though.

Preparation
Boiling 0 min, 15 sec
kOmpir

I find some fine Dian Hongs having that cognac-bourbon note with orange zest.

Zeks

This one is the first for me:) I was like “Wtf O_O” at first

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92

Incredible, simply incredible. This a sweet type dancong and ultimately so. The leaves do not have a really strong smell when dry, but add some hot water and… OH GOD O_O. The sheer sweetness of the fragrance of this tea alone would’ve made it one of my favourites but it also has a taste to match. And it tastes pretty much what you expect it to be – sweet :) Actually – “tender sweetness” is how I can describe it. Really really really really…. REALLY tasty :)

The only real problem with this tea is that after 4-5 infusions the taste weakens too much (though it is still nice) and from heavenly becomes simply really good. :)

Preparation
Boiling 0 min, 15 sec

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91

Recently I am all “less water!” with my teas so decided to brew this with minimum amount(just cover the leaves). What can I say – first 3-4 cups are simply heavenly :)

P.S. Best to wait till the tea cools a bit, tastes much yummier this way.

Preparation
Boiling 0 min, 15 sec

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91

Interesting. This time I decided to test the limits I can push the leaves to. Somewhere around 10th brewing now and I register something not unlike Hypericum’s extract. it seems like this taste only becomes noticeable at later brewings and to feel it you need to taste the liquid with the very back of your mouth, almost at the throat.

Preparation
Boiling 7 min, 0 sec

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48

Not particularly impressed by this one. Especially after perfect Da Wu Ye treat I had yesterday. I will not rate it just yet, to experiment with quantities and brewing a bit more, but so far it only has one strong point – its aroma. Others I find lacking…

Upd: nope, not my cup of tea indeed. More leaves – failed, lower temperature – failed, different steeping time – failed… :( Not that it is bad, but I don’t feel the desire to drink more, like with some other teas…

Preparation
Boiling 0 min, 30 sec

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89

To be honest I dont really understand what seller means by “sweetness” when describing this tea. It is slightly more on the bitter side as far as I can tell. That aside, it is a really great tea.

Of the Dan Congs I tried – Da Wu Ye has the most floral taste. Its taste and smell reminds me of when I was a kid and chewed various leaves just for fun. The floral leaf notes are VERY vivid in this one and I find this taste much to my liking. This tea is very refreshing and, as I noticed, tends to clear my head and make the world feel a little sharer and brighter :)

To get the best results I use just enough water to cover the tea in the mug then after 20+ seconds pour the liquid into another one.

Preparation
Boiling 0 min, 15 sec

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84

Definitely better when made in gaiwan.

Preparation
Boiling 0 min, 15 sec

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84

Quite nice. This is the first Shen puer I drink (I have been drinking shens only for 2 years cause I didn’t even know shu existed) and I can say I quite like it. The cake has a rich, strong fruity smell . Breaking it into smaller chunks to brew tea is not that hard even without any instruments and tea starts to give it all it’s got nearly from the very beginning.

The taste stronly reminds me of prunes and persists for at least 8 brewings. I can imagine that one can quickly get tired of this tea if drinking nothing else, but as I usually have 5-6 variaties in my cupboard I don’t think this will ever present a problem :)

Preparation
205 °F / 96 °C 1 min, 0 sec

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34

My least favourite Dan Cong from JK Tea Shop (you’d never guess judging on its price). Sometimes it is said, that a tea “has a kick to it”. This one not only has a kick, but jumps and kicks you in your face. Imho, the taste is way too agressive and more bitter than floral. Or maybe I am not brewing it right…

Preparation
205 °F / 96 °C 0 min, 45 sec

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99

I bought this tea last year, and just recently received this year’s harvest too; and i have to say this tea never fails to impress me. It is mellow, sweet, smooth, and the flavor lasts through many infusions, 10+. You can tell it is definitely a white tea that has been used, not a pouchong, and it doesnt taste like any artificial perfumes or flavors have been used.

I brewed this in a 4 oz ceramic houhin and used about 10 balls filling the houhin only halfway with water. I started out with water that was 175 and did a 1 minute steep rinse…then a one minute first steep, upping the time in 30-45 second increments each subsequent steep, only upping the temp in 5 degree increments when the brew starts tasting lighter than the last.

It’s just a beautiful tea with a very noticeable, yet not overpowering jasmine scent and flavor…after about the 7th steep for me the jasmine flavor starts to dissipate and whats left is just the smooth, sweet brew of the leaves themselves. If brewed right the tea soup never develops a color…it stays clear and colorless.

I enjoyed this year’s harvest more so than last year’s. It’s sweeter and less astringent.

Preparation
2 min, 0 sec

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