Mark T. WendellEdit Company
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Recent Tasting Notes
Opening the package, the dry leaves smell grassy and have a perky sweetness about them that I’m eager to try (too much time spent drinking roasted and musty green teas has drawn me from teas like this). Two teaspoons of leaves, two cups of water, and three minutes later, I had a pale green brew with a much deeper aroma than the dry leaf had. Deeper, yet still as sweet, the grassy notes linger as well.
Deliciously smooth. The grassy flavour does not overwhelm, as some greens are apt to do. For such a lightly flavoured tea, the brew seems to carry a moderate amount of thickness to the mouthfeel. However, even those light flavours are complex by themselves, making each sip a lingering pleasure, if left to settle on the tongue.
The sweetness and delicacy of the brew leave one with a very refreshed feeling, and it is a very enjoyable tea to drink. I gladly give it a 77 out of 100 on my personal enjoyment scale, and would certainly recommend it.
When I look for a breakfast tea, I look for a distinct malty body (in this case, Assam), but with a suitable variety of estate and small and large leaf to provide a few different layers of flavor across the palate and a clean finish. MTW Irish Breakfast is perfect. The tea is strong, but consistently so, and it does not overpower. I brew it hot and steep it for a long time.
75% of my mornings are started with a visit to the tea cabinet and a reach for the MTW IB. (The rest is usually the MTW Scottish breakfast, which I save for when I want something a bit more malty and less ascorbic.)
Excellent way to start the day.
Based on the smell I was anticipating something tooth-numbingly sweet but this is actually quite mild. The Chinese sencha base tastes more like bancha, but it adds a nice woody touch to the flavor that, combined with the fruit flavoring, makes me think of biting on pomegranate seeds. It’s surprisingly nice. Thanks to TeaEqualsBliss for the share!
ETA: Drastically dropping the rating because something in this tea has made me violently nauseous. Oh dear.
I love oolong, and I love finery, especially in the tea world. So when the chance to try this tea came up…an oolong, mind you, that is supposed to be one of the finest available, and available only in limited quantities, I jumped at the opportunity.
The dry leaf holds light, vegetal notes that are, surprisingly, reminiscent of a few white teas that I have tried.
The steeped liquor is a brilliant gold, with excellent clarity (the benefits of utilizing a glass vessel for steeping). It also has a darker aroma, more akin to darjeeling. Ah, but the first sip was nothing like drinking darjeeling. Light and fruity (what specific fruit flavours – I cannot quite place), the liquor slipped over the tongue easily. Incredibly soft mouthfeel combined with a surprisingly bold, yet not overwhelming, aftertaste to provide a wonderfully pleasant drink.
Steeping the tea again, for a few minutes longer (five this time), led to a brew of much the same strength and character as the first. I was pleased at the resilience and quality of this tea. I most definitely enjoyed drinking this and would certainly keep this on my list of teas to keep in stock. I give it a 90/100 on my personal enjoyment scale.
Argh! I had a nice tasting notes written for this tea when Bob the computer decided to die on me. * swears * So I’ll try and reproduce what I remember from it. >:(
This tea was another of the samples that Mike from “It’s All About the Leaf” (http://www.itsallabouttheleaf.com/) gave me to review. I have to say that I feel a little spoiled with the size of the samples he’s giving me, there’s a good 30-40 g of tea in this pouch, for instance.
Dry it has a sweet, vegetal scent, and the leaves are rolled like most green oolongs – although fairly loosely in this case – and the leaves look to be a bit paler than what I normally see. The steeped tea reveals how “Imperial Gold” likely got its name – it’s a deep, warmly-golden liquid. It also has a rather delicate floral aroma that teases the nose rather than punches it.
This is quite a ‘green’ green oolong, with a vegetal flavour profile and, oddly enough, little of the sweetness that I’m used to tasting as an oolong cools off. The first steep, at 4 minutes, is a little weak – not too surprising as the leaves take time to unroll and open up. I’ve been told that the 2nd steep of a green oolong is usually the best, and what I’ve experienced so far with this type of tea seems to bear that out, more or less.
The 2nd steep, at 5 minutes, has a fuller flavour and a more substancial body. It has a flavour like cooked greens with a faintly spicy or peppery note that lingers on the tongue. By the third steep, at 6 minutes, I can tell that the tea is starting to lose its omph, as it has a thinner liquor and a sweet, green taste that’s more fresh than cooked – although there are some buttery notes on the end.
Not my favourite – I like my oolongs sweeter, though I think you can put that down to a matter of personal preference rather than lack of quality in this case.