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Recent Tasting Notes
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…?
this one comes from omgsrsly as well. I figured since i was doing a few lower temp teas, i might as well toss this one in to the mix. I’m not sure how i feel about this one in the grand scheme of things. It reminds me a little bit of white night, but doesn’t seem as flavourful or sweet. I’ll have to play with this one a little more to see if i can get it to behave for me!
sent this as a free sample. Not feeling too well today, but ive really wanted to try this one out as im beginning to get a taste for puehr now i have tried some nice ones and got the brewing method down a bit better.
So, rinsed to open the leaves.
first steep was quite, hmm, reserved? crisp & has a nice taste which isnt overpowering at all, nothing jumping out at me. 5 secs.
straight to second steep and for 10 seconds this time. the colour is a lot thicker and darker and the leaves smell of a slight raisin sweetness. I get, again, general pu earthy flavours & some sort of cake. not sure which cake, but something like that.
further steeps were 15 & 25 seconds. the flavour has taken on more elements of a cake or a sweet (maybe an english sweet flavoured with a herb or plant) but i cant put my finger on it. again, its a subtle flavour, nothing jumping right out at me.
subsequent steeps started to lose their flavour.
quite nice, nothing amazing, nothing bad about it.
lol! the aroma from the steeped leaves actually reminded me of being in a canteen at a marks and spencers (M&S is a department store if you dont have them in the US) roasty with a bit of fruit. Aroma from the cup has the oily/buttery smell of a dancong. tried it 3g western style, too weak.
5g 100c 1 minute in the gaiwan, however, the aroma, of the steeped leaves, i swear down, was a really nice british-indian curry. i kid you not. the taste, however, wasnt strong enough again. weird.
second steep, straightaway after. for 2 minutes. still smells of curry hahahaha. a bit bitter and chocolate-savoury. oversteeped, slight yucky aftertaste.
im a bit tea’d-out so i iwill update this review later when ive experimented more. any suggestions on how to brew from anyone who knows this tea would be great.
Interesting. tried this as i love whites, the leaves are more spindly like its almost an Oriental Beauty.
aroma from the steeped leaves is more vegetal than i thought. from the cup there is an underlying sweetness, a syrup.
Tried it as recommended, 4g 90c 2:30 western style. I think this might have been too much (the 4g & temp). there is a hint of sourness, which reminds me of a too-strong white. next time i’ll try it the white way, 80c 3g 3mins.
I let it cool. interesting tea. very much like a white, but with a slight sourness that hangs around on the tongue, less floral than a yin zheng, but with similar characteristics.
Tried it straightaway after at 80/3g/3mins, it was similar to a yin zhen, again more sour and less sweet. I preferred a good silver needle, ,i must confess.
Made me feel nice. slight astringency.
I think i will need to experiment more with this tea, at the moment im on the fence with it, so it gets an 80 from me.
Flavors: Astringent, Drying, Lemon, Pancake Syrup, Sweet, Vegetal
Ohh, this is a tasty white tea. It reminds me more of a black tea, as it has malty chocolate in here that tones down the hay-like notes that are typically present in white teas. This is the kind of white teas that I tend to go for the most. MissB, you just knew I’d love this one, didn’t you? Thank for you much for including this in my package!
Dry dark emerald leaf ball with a scent of fresh mowed hay. Brewed up to a dark amber with scents of butter and gardenia. Soup has a full nutty, caramel flavor with a hint of florals and sweetness. Very smooth and a long finish would lead to this being anyone’s every day tea.
Finishing off another of my favorites from my last order from Red Blossom. I really love this tea. So rich, so creamy, so crisp and fresh. Aroma and taste of fresh flowers on a cool morning. I will certainly be buying more of it, or something similar.
Flavors: Flowers, Gardenias, Orchid
I love me a good Tung Ting. And damn, this one…
The scent from the leaves when I open the jar I keep them in is enough to put a smile on my face. So fresh, so crisp, so fragrant. A hint of the coming wonderfulness.
Brewing is simple, 14 grams (I like it big) in my 32 ounce Bodum Assam teapot, a quick rinse, then 200 degree water for 2 minutes.
The aroma this tea puts off is tantalizing. It has a certain dark freshness, like tropical flowers, with a bit of sweet earth in the mix.
And then there is the taste. Just amazing. Buttery smooth, crisp and clean, the hints of tropical flowers settle right in and balance the wet earth with a slightly sweet overtone.
This tea reminds me of when I was a kid and helping my family work in the floriculture department at the county fair. I always loved that smell, the smell of plant life, of tropical flowers, of begonias and marigolds and iris and orchids. So fresh, so clean, so full of life.
Flavors: Gardenias, Orchid
This is one of two teas that were my first real foray into quality tea. I stumbled into Red Blossom without any prior knowledge of who they were or the teas they sold. After friendly welcome, I started smelling as many teas as I could.
It should be noted, I’m a coffee roaster, and have been entrenched in American specialty coffee culture for a solid 5 years or so.
As soon as I smelled this ~35 year old oolong, I was intrigued. Muted florals sat underneath a slightly pleasantly musty black tea-like sweetness. I asked the helpful staff to purchase a bit, at which point she insisted on sitting down for a tasting, and offered to taste a 2015 tung ting side-by-side. Yes please!
What a wonderful experience, contrasting a 35-year-aged and fresh-crop from the same area.
I’ve brewed this in many ways, but my favorite way so far has been to do small, short infusions with sufficiently hot water, gradually increasing my time with each steep. With the first infusion, the aromatics are amazing, with a cotton-candy like sugary aroma (may be what others are referring to as plum/candied plum). Subsequent steeps lose the extreme sweet smell, but still carry a lot of complexity.
Flavors: Caramel, Cotton Candy, Musty, Roasted, Sweet, Tannic
Review: White Dragon Pearl Premium from Red Blossom Tea
Today I’ll be reviewing another tea from Red Blossom. I purchased The Discovery Collection which comes with four sample teas, all of which I’ll review. I’ll be drinking the White Dragon Pearl Premium today. This will be my third tea out of the four tea sampler set with just the Oolong left to review.
From the Red Blossom website:
“Dragon Pearl is crafted from spring-harvested Da Bai leaf buds from Fuding County, Fujian. Though it is usually reserved for the base of jasmine teas, we commissioned the farmer to reserve some of this crop for our white tea connoisseurs. The buds are handpicked, then steamed and individually rolled by hand.”
I used the recommend 3.5 grams of leaves for my gaiwan. The leaves have a sweet smell that disappear quickly. After a rinse they smelt of a sweet green tea.
I did the first brew at 195 degrees F for one minute. The leaves had a sweet grassy smell to them and the liquor was a faint light green without much aroma. The taste is subtle and sweet; lacking bitterness; is smooth and creamy with a very satisfying slight astringent finish.
The second brew was at 195 for a minute fifteen. It had a floral and sweet aroma that I enjoyed the and leaves looked great in the gaiwan. They were mostly full and displayed light and dark greens. The liquor was a little darker on this steep though still a very light green. The taste of the front was was sweet that stayed consistent and had a long finish.
The third brew was done at 195 for a minute thirty. I first notice that the aroma lost some of its sweetness. The liquor was about the same color and really had no aroma that I could pick up. It lost some flavor that could probably be regained from a longer steep but with that said it was still sweet and had a bit of astringency at the finish that lingers and mixes with the sweet taste from the earlier steepings. It was about this time I felt a little bit the of tea’s Qi. I was feeling good and the tea was tasting sweet so I decided on a fourth round!
The forth brew was done at 195 for two minutes. The leaves still had a floral sweet smell but with a more exaggerated grassy note. The liquor still was orderless and had the same faint green color. The taste was about the same as steep three with slightly less flavor. At this point I was feeling good of Qi and decided to stop but probably could have gotten a couple of other steeps from the tea if I pushed it. I might even push it harder on the second and third steeps to see what I get.
This is a great sweet and flavorful white tea that has a bit of energy to it. I wouldn’t mind drinking it again and look forward to finishing up my sample of it. Please let me know if you have any questions. Thanks for reading!
Today I’ll be reviewing another tea from Red Blossom. I purchased The Discovery Collection which comes with four sample teas, all of which I’ll review. I’ll be drinking the Three Cultivar Red today.
From the Red Blossom website:
“Our Three Cultivar Red is a unique blend of three varieties from Wuyi Shan and Fujian Province. In a world defined by tradition and age-old crafting methods, this tea is a rare innovation. The tea maker who created it is amongst a small group experimenting with new cultivars and crafting styles to create wonderful and delicious teas that buck tradition.
The leaves for this tea were harvested the first week of May 2014. It consists of leaves of two aromatic cultivars typically reserved for Wuyi Oolongs: Huang Guan Yin and Jin Guan Yin. These teas were then blended with a small leaf cultivar typically used to make green tea.”
The leaf is a beautiful brown color, thin, stiff, and releases a strong sweet aroma that lingers.
I used the recommended 3.5 grams for a gaiwan and did a 10 second rinse to wake the tea and warm the tools. Then I infused for 2 minutes at 205 degrees F.
The liquor had the color of maple syrup and had a soft sweet smell. The leaf had an Earthy sweet aroma.
The first steep was very good. The front of the taste was black tea but it transformed into an earthy sweetness that lasted for a while on my palate and into the next steeping. I wanted to drink every drop of the steep. I was surprised by the transition from black tea taste to the sweetness. It had no overtones of any other flavors.
The second steep was more of the same with the aftertaste building on itself. It lost a little of the black tea front and gained more of the sweetness. I didn’t taste any bitterness or astringency and it was a very gentle finish. I went on to do two more steeps and the tea remained sweet throughout. It lost some flavor but I probably could have went past four steeps and I was pushing the times towards the end to between 4-5 minutes.
I loved this tea so much I tried it the next day at work and went through three large steepings. It had the same great tastes and aromas of the gaiwan session. The sweetness from each steep will stay on your tongue into the next steeping. This is a tea I keep looking forward to drinking again as I love the mix of earthy sweetness with that of a traditional black tea taste. I didn’t get much Qi from either session but it did perk me up. I could see this being an everyday drinker for me. I think this is the best of the sample set.
From: http://steeptimes.blogspot.com/ (includes photos and links)
Today I’ll be reviewing a tea from Red Blossom (Congratulations on 30 years of business!). I purchased The Discovery Collection which comes with four sample teas, all of which I’ll review. I’ll be drinking the Pre-Rain Dragonwell 2015 today.
I’m at work while drinking this so I’ll be using my Adagio ingenuiTEA cup to infuse the tea and drinking from a regular ceramic coffee mug.
Here are some shots of the leaves.
They smell of straw/hay bales with a sweetness that lasts after you exhale. It has a soft smell that slowly fades. The color of the leaves are a mix of dark greens and browns. I’m not educated enough yet in Dragonwell to know what this might mean for taste later. The leaves mostly look full and have a quarter moon blade shape and are completely flat.
I brewed the tea as instructed by Red Blossom on the tea’s page.
The amount of tea might have not been right as I was just guesstimating. I heated the water to 175f and let the leaves steep for a few seconds beyond 1 minute. After I drained the ingenuiTEA I could smell a nutty sweet aroma coming from it with a slight wet straw smell. It reminded me of days spent working 12-14 hours on a farm to earn 3$ an hour! The aroma is soft and disappears from your nose quickly. 99% of the leaves remained floating during the infusion.
The color reminds me of a Granny Smith green apple (not the apple below) but a very light shade of it.
It’s a soft and gentle color. The aroma is soft and sweet with a nutty overtone. The fragrance disappears from your nose quickly leaving a small hint of hay mixed with a creamy butter smell behind. The aroma is soft like the color of the liquor. The taste of the arrival is sweet and nutty and feels buttery in your mouth. It then begins to transition into a slight and faint astringent straw finish. It is smooth and simple and doesn’t last long on my palate. I don’t get any throat or chest feel and over two steeping didn’t feel any qi or alertness. The taste stayed consistent throughout the full mug with a little bit of they straw taste slightly coming forward towards the end of the first steeping and was leaving a sweet and buttery aftertaste.
The 2nd steep lost a lot of flavor even after I wanted to push the tea a little.
I upped the temperature to 180 and brewed for 2 minutes. The sweet taste was almost gone and had transformed into a vegital flavor. I’m didn’t do a third steeping as a lot of the flavor had vanished.
I’m going to give this a shot using a gaiwan to see if I can push the flavor a little more and will post about any significant changes. I’d like to try and compare this to a Dragonwell I bought in Oakland Chinatown from Golden Tea Shop, which is also where I bought this gaiwan:
This was fantastic, but I’ve never had a pu’erh do what this did: I am 100% sure that this liquid was thinner than all other pu’erh that I have ever drank. It was really interesting to sip as this and realize how quickly it went down and how it felt in my mouth. Very light shou with a shou taste.
Quite a wonderful experience. I wish I had more of this to see if I could make it thicker (though I like what I got).