Life In TeacupEdit Company
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Recent Tasting Notes
The infusion is a very pale golden color, very enticing. The smell has a salty vegetal-ness to it almost reminding me of edamame. The taste is delicious – surprisingly savory for a Chinese green tea. It takes a few sips for this to really develop (at least using the brewing parameters I did), but it is fantastic once it does. Although I am a vegetarian nowadays, I would imagine that this would pair well with chicken or turkey.
Got my free samples from Life In Teacup today – very exciting! Yunnan Gold Bud is indeed composed of lovely golden buds (the picture is quite accurate). I used 2.1g in my little 4oz pot (the whole sample was about 5g, so there’s enough for another strong serving) and I’ve steeped it twice so far for 1 minute each. Both steeps are a lovely honey-brown color. It smells sweet, and very tea-ish (unhelpful, I know, but it’s that true “black tea” scent) and a little earthy, like the hay flavor I get from pu-erh and white tea sometimes.
Oh, that just coats my mouth in a kind of savory honey flavor. Very full and smooth mouthfeel; zero bitterness with these steeping parameters. This is really reminding me of a milder sweeter pu-erh, which is funny because I haven’t liked pu-erh that much and I love this.
I’ll add a rating after a couple more steeps :) I’m impressed. I’ve steeped this six times now, adding 30 seconds on each pair, and it’s still good (though it finally started to lose a little color on the 6th). This is like a cross between a sweet black and a lightly roasted oolong.
ETA: I ended up steeping this twice more this morning, for a total of eight steeps or four 8oz cups. From 2 grams of tea leaves. Seriously folks, this totally evens out the $8/oz price point. (If you’re interested, it comes out to 15¢ per 8oz cup if you include the multiple steeps, 60¢ if you don’t).
After a warmup infusion (95C, immediately drain water after filling small (~100ml) pot), first infusion used 92C water for 15 sec. It has a nice golden color, and a delicious roasted flavor that almost reminds me of a houjicha. It’s fairly appetizing. Brewed the second infusion the same way. All the flavor from the first infusion is still there, nearly identical to the previous cup. Third infusion, still the same, but maybe with a slightly less roasted aftertaste. I enjoyed this!
I have had good Chinese green teas recently and yellow tea has always been at the top of my list so this one really hits the mark in that it immediately presents characteristics of both. There is an intriguing interplay between the brothy, green aspect and an underlying succulent fruitiness. One takes a fleeting prevalence over the other as the flavor moves but in the end any vegetal notes are enveloped and eventually vanquished by a syrupy muscatel.
Dry leaf aroma is of typical warm citrus and the wet leaf smells like a baked plum tart. The liquor strikes immediately with bright, fruity notes that are very forward though not sharp in the least and is somewhat complex without being very deep. The mouthfeel is ultra smooth and lingers with an aftertaste of peach candy and delicate butterscotch. It’s a very interesting tea that has the fruity characteristics of yellow tea and a the soft malt and slightly metallic immediacy of red tea all the while carrying the typical exotic and amiable flamboyance of its namesake.
Considering the story behind this tea (read Ginko’s blog) and the pains taken by the grower to salvage an otherwise devastated crop, we are now privy to what I consider to be a unique gem, albeit cloudy and roughly cut. Enjoy in this cup not only the tea itself but also the deftness and earnest attitude of its producer. Much thanks to Gingko for sharing this with us. For the price I suggest everyone try some as I feel it will be hard not to love and appreciate.
This is a good green tea for the price. At first it is somewhat savory, which fades after a couple seconds to an astringent note, that quickly subsides into a more unique flavor that is somewhat food-like; delicately sweet, it almost reminds me of gingerbread. This is a very subtle aftertaste though.
This is a very interesting Chinese green tea! 90% of the taste of this tea is in the aftertaste – as the tea leaves your mouth, a tangy and somewhat astringent flavor arises from the sides and back of your mouth. There are some savory undertones, but they seem to quickly dissipate. In my experience, this has been much more flavorful than most Chinese green teas – just make sure you like tangy notes!
I had this at a friend’s house this weekend. It’s a nice Oolong. I’m not sure what the ‘Grade II’ is all about, but it’s good. It’s just a hair green tea tasting (almost too fresh), which I prefer a little more rustic taste. I’m not sure if I’d buy it myself, but I’d have another cup of someone else’s!
Clear cup but full-bodied. Aroma is dominantly woody, with some fruity and floral tones, and a hint of skunkiness. The aroma is more reminiscent of more oxidized teas, even black tea, than is common for most oolongs this light.
Good for multiple infusions, even with a long infusion time and less leaf. I like using fairly hot water.
First infusion is fruitier, like apricots. Second is more woody, skunky, and herbaceous. All infusions have a fair amount of bitterness, which I find pleasant.