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Tea Masters

Recent Tasting Notes

97

This really has become one of my favorite teas in my collection. Sweet and roasty taste. An aroma of toasted chestnuts and the texture of light cream. Lots of infusion potential. I’m not sure if the tea is getting better (certainly possible as rolled oolongs tend to do this) or if my taste is just aligning with it more.

Also maybe worth noting that I’m pretty sure the pinyin for this tea would be ‘hong shui’ (紅水), meaning ‘red water’. Taiwan uses many different romanization systems, though, so who’s to say what’s correct?

Preparation
205 °F / 96 °C 1 min, 0 sec

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95

This tea is a treasure in the cup and on the tongue. The velvety burnt caramel color brings a warmth to this cold fall day. The smell is a sweet, floral roast of reminiscent of Sun Moon Lake or Bai Hao with a hint of pear. The first infusion is light in body but rich in complex flavors. the first not is a warm honey flavor followed by a bright nuttiness and finishing with a crisp roasted apple pie smoothness.

Preparation
205 °F / 96 °C 1 min, 15 sec

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97

This was harvested from Feng Huang mountain in November.

Dry leaves have the aroma of licorice candy and smoked ham. The smoky sweetness fills the mouth similar to the aroma of a good Tung Ting, but without the flowers. A caramel aftertaste lingers. A creamy texture flows over the subsequent infusions, mingling with a slight dryness that remains on the tongue, although not unpleasantly so.

Preparation
200 °F / 93 °C 1 min, 0 sec

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