Taiwan Tea Crafts

Recent Tasting Notes

85

This tea combines the flavours of steamed veg., flowers, cream, honey, peaches, and spice. It seems to be a cross between a Chinese green (25%) and a green oolong (75%). A lovely tea, but pricey.

First infusion – 3 g. per 6 oz water, 70 deg., 2:00 min.

Second infusion – 3 g. per 6 oz. water, 70 deg., 3:00 min.

Third infusion – 3 g. per 6 oz. water, 70 deg., 5:00 min.

Fourth infusion – 3 g. per 6 oz. water, 70 deg., 10:00+ min.

Preparation
175 °F / 79 °C 2 min, 0 sec 3 g 6 OZ / 177 ML

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91

I like this tea. I really do. I had 3 cups of it today at work and it was just what I wanted. I tried to drink another tea in-between steeps but it intolerable (especially next to this beauty) and was dumped quite quickly. This one is just dark and rich, and slightly sweet, and fruity. Like a juicy plum? I definitely want more Mi Xian – whether from TTC or Butiki. It’s great.

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100

This tea smells amazing! Like caramel or toffee, so sweet with a slight dark twang. My husband said bonfire toffee so we both agreed which is rare. One of the nicest smelling black teas imaginable. Nothing like the Assam that I was expecting.

The leaves are dark brown/black and are long yet twisted. They are very light.

Once steeped the tea is red brown in colour and has that beautiful toffee scent, this time with added malt and rock sugar.

It taste matches the smell, it’s light with sweet malt and toffee flavours that unfurl on the tongue in the after taste. Since it’s light there is a cleanness to it’s taste and that adds to the sweetness.

Further steeps reveal no astringency or richness but the sweet toffee flavour translates well through the later steeps.

Fantastic black tea, light yet with so much flavour that it leaves me completely satisfied. Husband was happy with this one too. For the price this is excellent.

Flavors: Malt, Sugarcane, Toffee

Preparation
Boiling 7 g 3 OZ / 100 ML

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I finally used my Lin’s ceramic teapot today. I do not know why I have been avoiding it. It made an excellent brew. The honey, roasted bark, and caramel apple notes of this tea really shined. As a rolled oolong and one of my favorite teas, this tea truly deserves to be prepared in a ceramic pot.

There is just something about this Gui Fei that really hits the spot every single time. The only caveat is that it has to be perfectly prepared and piping hot. If it’s not… the brew doesn’t live up to its amazing potential at all and kind of makes me sad… First world problems…

As a complete aside: This note marks the first non-backlog note I have written in over two months. Yesterday, I finally finished logging every single tea that I have had since early May. I had kept the list teas in a file and by yesterday it was about 130 teas. Yikes. If anyone is interested, you can see them all in my – finally updated – tealog.

boychik

I missed your notes ;-)

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80

(165)
And another win from TTC! This tea is full-bodied with a lot of depth to it. I’m getting juicy plum, cinnamon and something darker/richer with each sip. It’s a wonderfully heavy tea for such a moody/dark day.

Preparation
205 °F / 96 °C 4 min, 0 sec

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Yay it’s a tea that’s older than me :) Always fun to try mature teas, though I am used to those being in Oolong or PuErh form rather than black.

The raw leaves are small and thin which look sticky and wooden, dark brown in colour and bares a musty, damp, rain, forest sort of smell…or like beetroot. It is rather like a PuErh in scent funnily enough, also getting sweetcorn (like sweetcorn that has been cooked on a bbq and is starting to burn). Perhaps not my favourite smell but I’m still intrigued.

My first few sips reveal an array of flavours, taking particular note of: damp soil, beetroot, damp wood and sweet potato. It’s highly earthy and with some sweetness. As a whole it doesn’t linger in the after taste and nor does it leave me with any dryness. It’s also somewhat refreshing, like clove but just without it’s flavour. A few steeps in my gaiwan reveals more of the sweetcorn flavour.

Honestly….I HATE beetroot! I cannot stand the stuff, never have and never will. This tea tastes just like beetroot, it smells like it too, and that puts me off it a little. I can drink and stomach this tea and tried to find things about it that I found pleasurable such as the sweetness but I am still taken back to the beetroot notes in each sip.

I will reserve my rating for now but I will try it again in the near future.

Preparation
Boiling 5 g 3 OZ / 100 ML
donkeytiara

Beetroot makes me gag….husband can have a sandwich with it for lunch and when I walk in the house at 5pm from work I can smell it and it makes me gag….. so you’re not the only one! And I’m from Russian/Polish heritage ~ what a failure of my people I am!!

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77

I drank this earlier but can’t quite recall everything about it, except that it was maltier than other blacks and had a few raisin notes as well. It was good, but not my favourite of the Taiwan Tea Craft teas. I’ve got several cups left to play with though!

(I was tempted to order the Hong Yun from Butiki but couldn’t justify it, so that was why I chose this cup today. I imagine they would be very similiar, at least to my semi-unrefined palette!)

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78

So long tasty black tea. I hope Roswell Strange enjoys you as much as I did. Thanks Sil. 146.

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