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Recent Tasting Notes
Yesterday I came home and had a headache so I took about 10g of this and dropped it in my kyusu. This is not normal for me… 10g is a lot of loose leaf to use at once.
I steeped this five times and had really strong and thick liquid. Really enjoyable, but I can’t make a remark on the tea for what it should taste like when correctly brewed.
In general: San Lin Xi is some of my favorite anyways because TU sold me all that 89 and it’s lovely :)
No notes yet. Add one?
Sipdown this morning and a little bit more realization for tea preference. I crave Dan Cong’s for mild caffeine or warmth during cold days. It’s nice to know that I really don’t need a large quantity of Dan Congs or Yanchas when I crave them.
Now, the remainder of this tea was particularly fruity, being something between orange and apricot. The nuttiness, the florals, and the wood notes were there two, but superseded by the fruity taste. This does not make a bad slow wake up tea, and I was glad to enjoy it for the last time this morning.
Thank you LP! I really enjoyed this Yan Cha. Orange blossom, a little bit of citrus, floral, nutty, almond, and woodsy. This was gong fu. Only thing was I got four solid steeps-30, 55, 60, 2 min, and finally four-five min as a weaker, light floral cup. I’d recommend it for Dan Cong lovers as something to enjoy. For me, it was sweeter-but that’s psychological. Citrus for me=sweeter. And I’ve had Da Hong Pao’s that weren’t as sweet or floral.
After a few weeks of obsessing over the 2014 I tried at a restaurant, I finally caved and bought the 2015 Heritage Golden Buddha from Red Blossom without even tasting it first. Brewed 3.5g in my 150ml gaiwan at 200˚F.
Dry leaves smell so creamy and dark roasted. The wet leaves look gorgeous, such a dark rich green with almost a metallic lustre. I may be in lust with this tea.
Rinsed for 1 second.
1st infusion: (1:00)
The lid smells like flourless dark chocolate cake––not sweet like confectionery but rich and substantial. Just heavenly. Liquor tastes balanced and round, with a slight nutty, toasted bread and caramel flavour. I’m not tasting anything as doughy or buttery as pie crust or graham cracker but it’s still lovely.
2nd infusion: (1:30)
Leaves beginning to smell a bit plummy and more vegetal. Liquor has dark chocolate notes on top of that smooth base of toast, and the finish is really sweet on the tongue this time. This cultivar seems to have extracted all the best parts of Wuyi yancha without the hard, minerally taste. I need to keep buying this.
3rd infusion: (2:00)
Mellower flavour but still has subtle chocolate and nutty notes and good body.
4th infusion: (2:40)
Even mellower, a little thin now. Would love to try this tea in an Yixing teapot.
Yeah this did not work. It’s basically hot water.
Flavors: Brown Toast, Caramel, Dark Chocolate, Nutty, Roasted
Had the 2014 Heritage Golden Buddha at Sons and Daughters restaurant at the end of a 6-course tasting. Drank it out of a cast iron teapot so it’s going to taste different from brewing in a gaiwan.
Very smoky, dark-roasted tea, a serious demeanour housing an inner kindness and serenity. Not sweet at all but a perfect complement to desserts, presenting no bitterness against the bright young sugar, but instead calming it with sage groundedness. I tasted notes of smoke, toasted rice, nuts, and some undefinable iron earthiness.
Flavors: Mineral, Nutty, Smoke, Toasted Rice
Note: This is a later-harvest Longjing and thus trickier to brew than the higher-end Longjings. In future, skip the rinse and brew at 177 – 180˚F, for 40s / 55s / 70s / 90-95s.
Even when sufficiently steeped, the liquor is paler than any other tea I’ve seen so far––it’s the colour of moonlight, paler than canola oil, the sepia of a recent memory.
Brewing this Longjing in a gaiwan this time. Rinsed for 1s before brewing.
1st infusion (175˚F, 45s):
Strong buttery fragrance as usual. Tastes clear, fresh, but a bit astringent this time. Next time maybe just 40s. (Assuming I dilly-dally and take 5s to get to the gaiwan and pour it out)
2nd infusion (175˚F, 55s):
Surprisingly, the buttery scent is gone from the leaves. All I smell is vegetal and fruity plum notes. It’s really intoxicating. The tea still tastes buttery though. Unfortunately halfway through drinking this my mouth got so dry I had to throw out the rest of this infusion.
3rd infusion (177˚F, 65s):
Not bad, the astringency has decreased. Maybe it’s better brewed at a slightly higher temperature.
4th infusion (180˚F, 75s):
Lightly, elegantly scented water. We’re done here.
Flavors: Butter, Fruity, Plums, Vegetal
This is the 2015 harvest that I bought in Feb 2016. Brewed 12oz in a teapot so that I can bring one of the steepings to work.
First infusion: My God, this smells so sweet! Like warm butter. It tastes like fresh buttery spring water. Am I being transported to the legendary Dragon Well? This is amazing.
Second infusion: The divine fragrance is gone, but we’re left with a smooth-drinking liquor which retains the buttery and a nice flavour of toasted nuts. These leaves are pretty done, but I will try a third infusion with a gaiwan next time.
Flavors: Butter, Nutty
Was browsing green teas at Red Blossom Tea Company this weekend. The dry leaves of the Spring Mao Feng 2015 smelt beautiful –– even nicer than the super buttery premium Dragon Wells. It was a harmonious blend of grassy and buttery.
Unfortunately after steeping, it tasted mostly grassy. Slightly toast buttery but more grassy. Not a bad green, but I went with the Pre-Rain Dragon Well instead.
Flavors: Butter, Grass, Toast
After steeping, you’ll notice a lot of bigger stems in the leaves. This tea smells sensational, there’s a strong flavour of butter popcorn and it’s smooth to drink. Probably the butteriest oolong I’ve ever tasted.
This was only my first time at Red Blossom Tea Company, but they seem to carry a lot of buttery tasting teas (greens and oolongs at least). My partner bought this so there will probably be future tasting notes as we brew this at home.
Flavors: Butter, Popcorn
Need to try this tea a couple times before I send the remainder of the packet to Sil.
Steeped 1-ish tsp in 8 oz 2 min at 180F.
Smells good. Juicy. Thick.
Mmm, this is malty. Very light, yet very malty. OMG this is so good. Wow.
I’ll need to keep a couple servings. But it’s a tea I don’t see myself reaching for often, and it would best go to someone who I know will nom it all.
But it’s so good.
Edit: Thanks SO MUCH, MissB! I was so blown away by the tea I forgot to thank you.
Edit edit: 2100! WHOA!
I’ve had this for awhile, so I finally decided to take it out. I’m not going to go into too much detail about this brew, for it wasn’t that complex. The dry leaf gave off a Shou earth aroma. I warmed the leaves, and I got a deeper earth. The steeped leaves had the same warmed earth. The liquor tasted like….. you guessed it, earth. This wasn’t terrible, but it was boringly basic. This tea was thin and didn’t have any differentiated tones other than earth, wet earth, soil, and warmed earth. All these tones are pretty much the same, or at least in the same category. I won’t be getting any more of this. I wouldn’t use the word “rich” to describe it either.
Flavors: Earth, Wet Earth
Just thought I’d right a quick tasting note for this one, not of of my favorites but it does have a wonderful bold taste. If anything it could possibly be a bit too strong to my taste or probably just the fact I’m not a huge fan of smoky teas. Would totally recommend this to someone who like smoky flavors and is looking for a solid green tea to drink. But as for me I’d prefer this one to be steeped with something such as mint to sort of cut the strength of it.
Flavors: Green, Smoke, Sweet
Thanks for the tea, MissB!
This is kind of interesting. From various notes, and the description here on steepster (their website is down…), it’s supposed to be a super fancy puerh. But I’d have to disagree.
There’s quite a lot of that icky “wet dirt” flavour that I’m going to call “fermentation flavour”. It’s a loose puerh, and I used 2 tbsp in 130-ish ml water. Now that I’ve thrown away 4 or 5 steeps, it’s starting to lighten up a bit and a lot of sweetness is coming out. I’m not getting overwhelmed by dirt anymore, although it’s still present.
So I’d say it’s not bad. It’s not great, but it’s not bad. I think my parents would really really like this one, so I’m going to tuck it in with their Christmas gift (a selection of puerh samples, because I have no money). Their local tea shop only has 2 kinds of puerh – a loose, and a cake that I don’t know that they should buy. Hopefully I can get them hooked and then they’ll come over and we’ll have fun tea shopping.
Another new one from Red Blossom. I love their selection of Oolongs, and I think I am learning a lot from cruising through their stock.
This one is no slacker. I was worried while brewing it that it would be a bit tastless as the water stayed very clear and light, but the taste certainly shined right through. Big and bold, very well balanced, a hint of maltiness hidden behind butter and wet straw. Certainly closer to a green then most of the other Oolongs I have tried, this one would certainly make a great Fall Season tea.
Flavors: Butter, Cream, Floral, Grass, Wet Earth
Of the Pu-erhs I have tried, this one is a great middle of the road example. Super basic, fairly easy to brew, all the good things about a Pu-erh front and center with a great balance, nothing surprising or super special.
Nice and rich and malty, just like a great Pu-erh should be. This is what I think of as a great benchmark for anyone interested in getting into high grade, very good Pu-erhs. I love it!
Flavors: Earth, Malt, Rainforest, Scotch, Tobacco
I had this yesterday with some Vitamix banana “ice cream” for dinner. It was a nice enough pairing, but maybe I should have chosen something with more earthiness or spice or something. This tea was perfectly smooth and sweet, but didn’t necessarily have the complexity or depth of flavor one could hope for. I just don’t know how to feel about this one! I don’t know if the subtlety of the flavors and the way they all meld together is it’s greatest feature or its greatest flaw…?