Popular Teas from O5 TeaSee All 7 Teas
Recent Tasting Notes
Described as having notes of pumpkin and cocoa. It looks like the name—golden curls, and steeps up fairly light for a black tea, a golden brown. It’s a rather mellow tea. I don’t find it reminiscent of cocoa. I don’t find this earthy. But a spicy pumpkin-like note is there I think. My aunt liked this tea even more than the Yunan Tian Hong we enjoyed yesterday.
It’s a dark, wiry tea. Very reminiscent of a Yunnan, but also reminds me of the one Taiwan black I’ve tried. Dusty, doesn’t really seem to have many notes. Perhaps cocoa (dry, not chocolate). I think I can get what they mean by “smoke”, but nothing that makes me think maple.
I’ve had it a few times already, both in a mug and in a gaiwan. I was gifted with another variety of it, which I haven’t tried yet, but that I think I should steep side-by-side.
A really delightful Sencha. A surprisingly full-bodied, satisfying Japanese Sencha. Sweet and very pleasant to sip. Here is my full-length review: http://sororiteasisters.com/2013/01/31/chiran-sencha-from-o5-tea/
Prologue: It took me for bloody ever to update Steepster with his tea. Ten minutes! That’s ten minutes that could’ve been spent sipping tea. Grrrr….
I originally was saving this for a special occasion, or for when I accomplished something magnificent – like curing cancer of the butt or something. I figured, however, that surviving the work week was just like surviving butt cancer, so, I whipped it out on my day off.
I’ve only heard of (and had) two other teas that were cask-aged. Those were from Smith Tea. I was glad to see that others were taking up this trend. This autumn flush Nepalese was cask-aged in Cab-Franc and Merlo barrels for…I-dunno-how-long.
The result was a tea that smelled vaguely of wine, but mostly of Himalayan black, which was fine. On the taste, it was really hard to tell the difference between the natural muscatel notes of the leaves and the wine-scenting from the barrels. If I were a betting man, I would say they showed up in the aftertaste the most. More Cab-Franc than Merlot (thankfully).
If I were to impart a suggestion on further experiments, I would say to use a wetter barrel when beginning the casking process. Otherwise, this was awesomeness in my mornin’ cup.
Edit: Would you believe this tea was somewhat instrumental in saving my trip to World Tea Expo? Well, it was. http://steepstories.com/2013/02/11/high-fives-to-o5-and-a-world-tea-expo-update/
So apparently 1 minute is a bit too long for this tea (or at least, in the tea:water ratio I used). Sadly, there was some bitterness that impacted the flavour for me. However, I still liked this tea – it was intensely vegetal in both aroma and flavour, and definitely now holds the spot of the most spinach-flavoured tea I have ever tried! It literally tasted like pureed boiled spinach. Which I strangely actually liked….
Thanks for letting me steal a sample out of your package of this, Sil!