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Recent Tasting Notes
This generous sample came to me from Terri Harp lady – thank you!
5g 150ml gaiwan 205F
This tea has similar profile as “High Mountain Red” Ai Lao Mountain Black Tea by Yunnan Sourcing. Some peach, plum, grape, by 6 steeping there is strong grapefruit note. this tea is very good quality tea. I’m not rating this tea because I’m not experienced in Taiwanese black teas.
Thank you so much Terri, I’m grateful for the opportunity to taste such a wonderful and unique tea.
Large twisty brown dry leaf which smell a bit like fruit and dry floral but once brewed becomes more rosy in scent.
Brewed colour is a light amber and smells so pretty with fruitiness and floral rosiness.
Taste is juicy, fruity and floral as well, and is very smooth and light. Very delicious with beautiful aroma – a lovely tea, and I very much enjoy this.
A good afternoon tea!
Thank you to Philip at Taiwan Tea Crafts who sent me this generous sample with my order.
I steeped the rest of this sample a little longer because I wanted a bit more flavor from it last time. That may not have been the bestest of ideas for me.
See, this tea already had some of the notes that I don’t like in Taiwanese black teas, the specific fruitiness that doesn’t agree with me. In the weaker brew they weren’t enough to turn me off, but I didn’t think about the fact that in the stronger brew they might become more prominent. BUT I still find the overall tea tasty. Fruity, honeyed. If you like Butiki’s Taiwanese Wild Mountain Black it might be worth checking this one out as well.
Yay, another sample from Sil! I am happy to try all of these TTC teas since Taiwanese black teas are a little hit or miss for me. They can’t be too fruity, which is weird to me, but there it is. I didn’t quite know how to steep this one so I dumped about half my sample in the cup (long, squiggly leaves always making things interesting) and tried out these parameters first… will likely try others with the next half.
This tea certainly smells very fruity. Apricot, perhaps, with a hint of whatever that note is that I dislike in Taiwanese black teas (hard to describe). A bit honeyed as well. I would say this cup is a little under brewed. I think I would go hotter and also possibly longer. The flavor in the main part of the sip is thin, but there is a lot in the aftertaste. This does remind me of Butiki’s Taiwanese Wild Mountain Black but it’s been so long since I’ve had that one that it’s hard to remember exactly. I am happy to say that the note that I tend to dislike has smoothed itself out in the flavor, and the honey and pastry notes make themselves a bit more known. As it cools the cup gains a smooth, almost creamy texture that is quite pleasant.
Overall this is definitely an enjoyable tea, although it edges toward the side of Taiwanese blacks that I’m not in love with, or at least I would never really crave. But obviously a very nice example of the type if you are into those sorts of things.
Philip generously included a sample of this tea with a recent order. I’ve been very impressed by the quality and value of the teas I have purchased from Taiwan Tea Crafts, as well as their excellent customer service.
This tea has some beautiful caramel and nut notes, as well as some gentle florals. It is sweet, and has a pleasant mouthfeel. A very nice tea!
Ahhh, the joys of being a temp. That is, not knowing what the heck you’re doing from one week to the next, but assuming you’ll probably be working at least half the time? This week, it’s Engineering Science. Oughtta be fun!
Also, having lost my trusted crochet hook, I caved and bought a new one today. I expect that this means that my old one will turn up by Wednesday at the latest. That’s the law of these things. Now I can make more tea cozies!
Good Gosh, I do like this tea! It’s got the same sugared pumpkin/treacle/sweet soy flavours I got out of it before, but is that a hint of cinnamon I get too this time? Mind you, it’s only there about a third of the time, oddly. It’s a mysterious wee beastie. The second steep is lighter-bodied but still full of flavour – is that even an oddly ephemeral whisper of pipe tobacco I’m getting? Yeah, I continue to approve of this.
Sweet Jesus H. Corbett, this is really something.
It took me a few sips to put my finger on exactly what I was tasting beyond a darkly fruity sweetness, but I got there by about a third in, and what a revelation it was. The flavour is an inspired confluence of roasted pumpkin, dark treacle, and abura-age, those savoury-sweet tofu pouches used to make inari sushi. Every sip opens up new dimensions of beauty to me. It’s magnificent.
I’m in the process of a photo set that involves me drinking white, yellow, green, oolong, black(red), pu, and hei… This Dong Ding was definitely a well needed treat in the middle of this process. It’s such a complex tea. There are most likely words in the English language that can describe it, however, the rhythm of the tea makes that task difficult. It’s a very warming tea because of the level of roasting that it goes through. However, those distinctive floral Dong Ding notes are definitely present. All around a perfect tea to take a break with.
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.