Joseph Wesley Black Tea

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Preparation
195 °F / 90 °C 5 min, 0 sec 1 tsp 8 OZ / 236 ML

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87

I purchased this tea as a part of my second order with Joseph Wesley Teas. In each order, I have tried some of the “special edition” offerings that are around for a limited time. And both times I have been very pleased.

In fact, I think that this changing/rotating specialty teas are really some hidden gems and help make this particular tea supplier stand out. That is not to say the regular teas he offers aren’t good. They are and very solid at that.

This tea stood out for the crisp clearness of the flavors imparted by the leaf. A subtle hay and fruity sweetness. The leaves themselves are vibrant in green and silvery white and carry a mild floral scent but not in a perfumed way. Very natural and earthy. Really nice example of this style of tea.

Preparation
185 °F / 85 °C 0 min, 30 sec 4 g 3 OZ / 100 ML

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Damn, the chocolate notes and fig are coming nicely. This is a sad goodbye, and one in which I’m dangerously high on caffeine. I am having such a huge euphoria right now. I need to keep in mind to use less leaves if I ever drink this again ‘cause hot damn it’s smooth.

This is why it is so highly rated. I was happy with it before, but now I deeply enjoy it. The chocolate notes are super rich even into the later steeps. Sorry, tea snob vocab. IT IS A SMOOTH TEA THAT IS CREAMY AND ROASTY. I am so lucky to have another tea that is very close to this one ’cause damn I would be desperate if I did not have some. Talk about getting a quick fix. #caffeineaddictproblems.

Evol Ving Ness

:)

What’s the other tea?

ashmanra

Ditto: what is the other? My two favorite toasty smooth cocoa teas are sold out or discontinued!

Daylon R Thomas

It’s What-cha’s China Yunnan Pure Bud Golden Snail Black Tea. That one is maltier while this one is chocolatier, but they got some similar characteristics. They have the same type of sweet-potato chocolate note along with a slight smokiness, but that one is better brewed western whereas this is better Gong Fu.

Super Starling!

If you didn’t use tea vocab, how would newbs learn it? Keep snobbing!

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Man, hawkband1, you are helping me get through my wish list. I really can’t thank you enough. :)

This one was a lot like a Jin Jun Mei. It was a very leathery and smooth black tea with a distinctive sweet potato taste. I got some cocoa notes, but they were not as strong as the buttery sweet potato ones were. Very bready, too, like rye. I definitely enjoyed this tea and got six steeps gong fu starting off with 20, going on from 15 to five minutes at the end in largely increasing increments.

I was surprised that I did not get the vivid notes that are on here. Marzipan? Interesting. At the same time, I did write leather lol. Caramel I also get. I recommend this tea to for someone newly trying it and for Chinese black tea lovers. The leaf size is also great because they are medium, so they’d be easier for tumblers, metal tea balls, or disposable tea bags. The price for the tea is also not too bad considering the quality, though there are some I admit that I’d prefer.

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It’s so awesome to have a roommate open to trying tea…and listening to my lecturing about terroir. I got him to try a Bao Zhong and he really liked it. This was all the while we were watching Legend of Kora. He wanted to get through the series since he was a huge fan of the original Avatar. I liked the original more of course, but I warned him that Kora could have been better if the execution of its ideas were better. It infused so many political ideas central to East Asian “modern” history and had interesting dialogues about spirituality and industrialism, but they were not developed to their full potential. The true Iro, Andrew, had to listen to me rant about this on Facebook lol.

So with my roommate’s liking of the Bao Zhong, I used this tea to push him a little further in the world of oolongs. He liked it, but was satisfied with one cup. Fortunately I brewed the remaining leaves even better bringing out a little bit more of the honey floral notes. I saved the rest for this morning and put it in the fridge – which I should not have done to preserve flavor consistency- but the cup certainly was not bad for the sleepy morning. I’m at least alert enough now for a few push ups before the full morning workout. Arms, chest , or legs with a pinched nerve….hmm…

Evol Ving Ness

It’s so awesome to have a roommate open to trying tea…and listening to my lecturing about terroir.

omigosh, does he know what exactly he is agreeing to? :)

Daylon R Thomas

He has a pretty good idea. He’s seen my collection. I get tea to share so he’ll mooch off of me lol. He has more self restraint than the average American and is more strict with his caffeine than the usual business or finance major. He prefer’s fruity herbals for the most part, but the fruitiness would sell him to the oolong. He is well aware of my own problem with it, however, and I think he’ll just consider trying oolong with a roommate as another part of his college education.

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Thank you so much hawkband1! I’ve always wanted to try Joseph Wesley, but I’ve never had the courage to buy from them. And I agree with you on this one. It was very oily for an oolong. The dry leaf reminded me of a tropical candle. I did a western brew of half the package for the first time losing track of the minutes. It turned out pretty nice, emphasis on the green and florals. Buttery and thick with a little bit of sweetness like a honey or cinnamon sugar butter. Surprisingly crisp both in the first steep and later steeps. Very grassy, but very refreshing. Light color, heavy body. Nice sweetness on the roof of my mouth even after drinking. Yielded five solid brews western. The last one had a distinct vanilla and grassy taste.

Again, thank you so much!

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Backlog. floral, rolled oolong
7.1g, 100ml gaiwan, 190F
floral, slightly buttery, thick, oily, green
Benefits from slightly longer steeps 30s to 1 min.

Flavors: Butter, Floral, Green, Thick

Daylon R Thomas

A part of me kinda wanted to try it. Oh well.

hawkband1

This is one of their Limited edition teas. Curse my disorganization. Let me look for it. If I can find the package, I can send you some if you want.

Daylon R Thomas

Wow, really?! You don’t have to unless you want to get rid of it. I’d love some, thank you.

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Backlog. Sipdown.

I had a uneven session with this tea. I started with half the sample 5g in 100ml gaiwan and 200F water. Dry leaf smells malty and bready.
10s-fruity, little too light in body/taste
I decided to add the rest of my sample. I knew that I had probably overleafed at this point, but I didn’t want 3g floating around. Probably could have tried it westren, but I thought why not?
10s- fruity, now fuller bodied, bit tannic (the overleafing)
10s- dark fruit, strong
I ended up getting another 10 steeps out of it before stopping. It was almost too strong at 10g. 7g was probably the sweet spot.
I wouldn’t get this again. Have to leaf pretty heavy otherwise it’s thin.

Flavors: Baked Bread, Fruity, Malt, Tannic

Preparation
10 g 3 OZ / 100 ML

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I gongfu steeped this and got this Dian Hong to produce some excellent sweet apricot, malt, molasses, and mineral flavors. The flavor is full force (though I did ratio on the high side), and got a nice silky texture. A little bit of astringency at the final 9th steep, but no bitterness.

Full review on Oolong Owl http://oolongowl.com/04-dian-hong-congfu-joseph-wesley-black-tea-tea-review/

Preparation
1 g 0 OZ / 13 ML

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96

YUM!

I haven’t had this tea in a while. It’s so tasty. Incredible aroma and taste.

I also haven’t written a review in basically a year. Ouch. It’s been a while. Sorry!!! (in my head, this was said with a Canadian accent.)

This tea is a little old, but I can’t tell as I’m drinking it. Just the right balance of malty in this one. I’m glad I broke it out this afternoon. It’s been a long time.

Preparation
175 °F / 79 °C 0 min, 30 sec 5 g 3 OZ / 80 ML

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83

GAHHHHH!! I had a note all typed up and it disappeared. So I’ll make this quick as I need to sleep:
Mulled molasses. Aftertastes of lemon molasses candy.
Five steeps, but not much variation between them. Last and first were my faves.

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82

Almost to the end of this tea. Probably about two sessions left. I picked this one out because it has been dreary and rainy for the last 5 days. A covenant has been broken. A new ark needs to be built. But a slightly smoky black tea is just what the doctor ordered for a rainy fall day.

I do have to say though that this is enjoyable because it is such a lightly smoked Lapsang. I mean, honestly, if someone brewed this for me and didn’t tell me what it was, I wouldn’t guess Lapsang. It mainly tastes like an earthy black tea. A delicious one at that. I had ordered two other teas (3 in total for those counting along at home) from Joseph Wesley and they all have been fantastic.

Flavors: Earth, Malt

Preparation
195 °F / 90 °C 2 min, 30 sec 6 g 16 OZ / 473 ML

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Preparation
195 °F / 90 °C 5 min, 30 sec 1 tsp 8 OZ / 236 ML

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70

2nd sample from my order. I must say I tried to like it. Drank it several times, varying time, temperature and leaf.
Fruit, malt, thin body. Taste is front loaded. Tannic and astringent.

I like some assams. This isn’t one of them. 70

Flavors: Astringent, Fruity, Malt, Tannic

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Sipdown. 100ml gaiwan, 212F
Chocolate, fruity, and malt. Medium body. This tea is better westren as longer steeps bring out better more well rounded flavor. Good daily drinker. I’d consider getting more for mornings.

Flavors: Chocolate, Fruity, Malt

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Dry- sweet hay, malt
3g, 8oz, 208F, 2min
Taste – malt, chocolate, smooth and thick. 2nd steep very similarly tasting. Chocolate less strong than some other teas. Solid tea, good but not great. I’ll finish off my sample. 82

Flavors: Chocolate, Hay, Malt, Smooth, Sweet, Thick

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85

This black is worth playing with steeping methods – gongfu and western give you different results, but both very complex.

Gongfu (boil, 1g 15ml), I got a savory tea of chocolate mole, char, bittersweet, molasses. Later steepings got brown sugar and malt sweet. It was never dry.

Western (190F 4g 10oz), the keemun was a meld of savory, fruity and sweet with a dry finish that wasn’t present in the gongfu steeping.

Full review on Oolong Owl http://oolongowl.com/05-keemun-congfu-joseph-wesley-black-tea-tea-review/

boychik

Love it. I do it both ways too

Mookit

Never knew the two steeping styles give such different results! I’ve always just done western for all my teas.

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94

This tea is good, quite good. It is slightly malty. It has chocolate notes. It can be described as creamy. It is one of the best black teas I have tried.

I brewed this once in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 185 degree water for 2 min.

Preparation
185 °F / 85 °C 2 min, 0 sec 3 tsp 16 OZ / 473 ML

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drank Assam by Joseph Wesley Black Tea
339 tasting notes

I had this earlier today and found it to be a tasty, but fairly unremarkable Assam. Smooth, malty, pretty much what I expect from a good assam. Reading other people’s reviews makes me think I should go back and pay a bit more attention. :)

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80

This tea is quite good. It’s not a smoky lapsang. There are some notes of malt in there. There are some notes of chocolate in there. Very tasty.

I brewed this one time in a 16oz Teavana Glass Perfect Tea Maker/Graqvity Steeper with 3 tsp leaf and 200 degree water for 3 min.

Preparation
200 °F / 93 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML

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90

Bought this at the tea festival in NYC the other day. It is quite good. It’s not malty. It’s not too astringent. Has a bit of a fruity note but not a strong one. It’s a fairly mild tasting black tea in truth. I don’t know if this is a first or second flush Darjeeling. The website says it was picked before the monsoon. They also mention a spicy note and thinking about it now it is in fact there, but mild.

I brewed this once in a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 3 tsp leaf and 185 degree water for 3 min.

Preparation
185 °F / 85 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML
Joseph Wesley Black Tea

I wanted to interject to tell you that the tea is a second flush Darjeeling! enjoy. -joe

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92

I am brewing this gongfu style. The leaves in a warm gaiwan smell chocolatey and buttery. It has kind of graham cracker crust or toffee scent as well. The wet leaves smell perfumed and floral with fig notes.

The flavor of the first infusion is really pleasant. It’s a good mix of dark fruit flavor like plum or fig, with buttery and floral notes. There really isn’t much bitterness to be found here and the feel of the tea is really smooth.

The second infusion is tasting more floral and plum like, really buttery and mouth-filling, juicy. There are notes of chocolate in the aroma of the liquor. The finish of the flavor is like malt and dark chocolate.

By the third infusion the flavor is darker and more sweet. Notes of chocolate come through more strongly. The flavor is rich and more fruity than floral. There are lingering notes of cinnamon.

The fourth infusion is also deep and rich. More of the same flavors as the third, but not quite as sweet.

I was overall impresed by this tea. I have never had tea from Joseph Wesley before, much less even heard of this company before I got this sample, so I’m glad I was pleasantly surprised. I’ve only had maybe three Bailin Gongfu teas before but this was easily my favorite one. Might have to put this on my wishlist! Thanks mtchyg for the sample!

Flavors: Dark Chocolate, Fig, Floral, Plums, Sweet

Preparation
195 °F / 90 °C 0 min, 15 sec
Liquid Proust

Keeping this on my radar.

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86

No notes yet. Add one?

Flavors: Citrus, Malt, Sweet

Preparation
200 °F / 93 °C 2 min, 30 sec 1 tsp 8 OZ / 236 ML

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