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65
drank Tan Yang Te Ji by TeaSpring
3 tasting notes

Pretty typical Fujian. Not bad but a little musky for my taste

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74
drank Nai Xiang Oolong by TeaSpring
18 tasting notes

I bought this tea in late ’14 or early ’15 and can confirm that it is not a flavored milk oolong as it may have been previously. Pure unadulterated leaves, quite large when unfurled with a pleasant milky, floral aroma. Flavor is creamy, smooth, floral with a light spicy minerality. Not complex, pleasant. Brewed gongfu style, the middle & later steepings were my favorites.

Flavors: Butter, Creamy, Mineral, Orchid, Sweet

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86
drank Bi Luo Chun Hong Cha by TeaSpring
18 tasting notes

Nice everyday morning tea at a good price. Reminds me of Copper Knot Hong Cha, previously carried by Teavana, back when it was an Atlanta start up boutique. Although I haven’t shopped there in years (since they discontnued my 3 favorite teas, (before they sold to Starbucks), I have missed their CKHC and this tea is a very nice replacement. Smooth, fragrant, malty & chocolatey. Holds up well wth milk & sugar. Also good s straight up.

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65

Different oolong tea. Tastes different from Tie guan yin oolong.
No bitterness or sourness, but other than that – nothing to write home about.

Flavors: Dry Grass

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drank Tan Yang Te Ji by TeaSpring
5 tasting notes

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80
drank Tan Yang Te Ji by TeaSpring
6 tasting notes

Ordered some from Teaspring.com and it was quite good. Thanks guys

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75
drank Te Ji Pearl Jasmine by TeaSpring
29 tasting notes

I really like Jasmine teas, and this one is pretty good. To be honest I’m still trying to figure out if I can taste much difference between one pearl jasmine and another, though I do know I like this one better than Teavana’s. Teavana just tends to have weaker teas, though, in my experience.

Flavors: Jasmine, Tea

Preparation
Boiling 8 min or more 1 tsp 8 OZ / 236 ML

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73
drank Huang Jin Gui by TeaSpring
291 tasting notes

I’ve had both good and bad experiences with osmanthus flowers in tea. My first time trying it, it was paired with a rather bland oolong from a non-reputable dealer on eBay. It seemed generic. My second time was with Teavivre’s Osmanthus oolong, which I liked when I tried a sample of, then I ordered some and for some reason I had a change of heart. It was just so overpowering and artificial tasting to me (despite that it wasn’t artificial). I gave it to a friend. Later I had a blossoming tea, which I don’t drink often because they are usually not made with very good tea in my experience, but this one had osmanthus flowers in it and was really sweet and tasty. All that said, I just learned that Huang Jin Gui doesn’t actually HAVE osmanthus in it, but has a similar taste to it and it thusly named. Aha! Let’s give it a try.

The osmanthus scent in this tea is very light, so I think I’m on the right track to really enjoying this one. The first infusion yeilds a light, creamy brew with a hint of sunflower seed and very subtle notes of osmanthus flower that add just a touch of sweetness and a ghost of apricot flavor.

There are some VERY interesting raw puer qualities coming through in the flavor of the second infusion, or at least they are flavors I’d expect more from a raw puer. It’s hard to describe… sort of nutty with little hints of seaweed and evergreen forest, a sort of dew taste as well. There’s an almost minty hui gan sensation on the tongue after a drink.

Third steeping, this tea has a really delicate feel to it similar to a Jin Xuan. It’s kind of creamy and light. There are some hints of vanilla and clove in this infusion, though these are very light and they are paired with a light vegetal/floral on top with a nutty undertone.

By the fourth infusion the flavor is nearly gone already, so that’s no bueno. It’s very light and slightly creamy/nutty. I’ll end my review here.

This tea does remind me quite a bit of the generic vacuum packed oolongs I will get as samples when I buy teawares from vendors on eBay. They are never fantastic but sometimes enjoyable. I liked this one. It was better than some teas from really popular vendors on Steepster, but not one I’ll be interested in purchasing.

Flavors: Apricot, Clove, Creamy, Floral, Nutty, Osmanthus, Vanilla, Vegetal

Preparation
195 °F / 90 °C 0 min, 15 sec 4 g 3 OZ / 100 ML

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100
drank Tan Yang Te Ji by TeaSpring
1 tasting notes

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24

Not my cup. While I do enjoy the smell of seasoned wood in a fireplace, the pine scent is completely overpowering, and while the taste is relatively pleasant, it’s smoky beyond my tolerance.

Flavors: Ash, Pine, Wood

Preparation
205 °F / 96 °C 2 min, 0 sec 1 tsp 12 OZ / 354 ML

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92

Great tea! I usually make up to 12 30-40 sec infusions. After infusion 6 does it change colour and become bright red instead of brownish…

Preparation
205 °F / 96 °C

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drank Bi Luo Chun by TeaSpring
1 tasting notes

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This has a nice general black tea taste with a hint of sweetness. I’m not getting any wow out of this one. It’s good, but not a personal favorite.

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drank Tan Yang Jing Zhi by TeaSpring
1112 tasting notes

Another delicious favorite – all gone!

This tea was a chameleon for me! Today it tasted roasty but herbaceous on the end of the sip. Almost like chamomile. It’s tasted very floral on the end of the sip before, just roasty and plain good before… who knows! In any event, it was one of my most enjoyable new teas of 2012.

I am not rushing to reorder because it is a little pricy, and also you have to sign for the package (or pick it up at the post office) which is a bit inconvenient for me.

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drank Tan Yang Jing Zhi by TeaSpring
1112 tasting notes

Mmmmmmmmmmmmmmmmmmmmmm. Just wanted to note how very much I’m enjoying this. It’s too delicious to do much typing. Mmmmmmmmmmmmmmmmmmmmmmmmmm. Roastychocooooooohalittlefloral. Mmmmmmmmmmmmmmmmmmmmmmmmm!

Preparation
200 °F / 93 °C 4 min, 0 sec
ashmanra

Oh my! As good as Emperor’s Red?

JacquelineM

This is a little different — I think it tastes more like a Keemun Mao Feng!

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drank Tan Yang Jing Zhi by TeaSpring
1112 tasting notes

Oh my goodness! I’m getting quite a bit of rose on the mid to end of these sips. Rich, grainy, roasty, chocolatey… then rose. Musky earthy true rose, too. I’m in love. If I could put my best loved flavors together and wish for a tea, this would be IT! Fancy that it also has a rich history, winning awards all the way back in 1915 and everything! Millions of hearts to this one.

Preparation
200 °F / 93 °C 4 min, 0 sec
ScottTeaMan

I love a really good Panyang Congou! Did you resteep the leaves at all?

JacquelineM

I’m on my second steep presently. It’s sweeter than the first, but remarkably similar in character. Mmmmmm! I will most likely do one more, then let my leaves sit in cool water til the afternoon for a rag tag “iced tea” :)

ScottTeaMan

Do you think it is worth the $$$?

JacquelineM

I do. I only bought the 50g size this time around, but I’m going to reorder a bigger one. Angrboda would disagree with me, though :)

ScottTeaMan

Have you tried any other Congou teas from TeaSpring?

TeaBrat

They have some great looking black teas there!

JacquelineM

Scott – just their Tan Yang Te Ji which is the rough and tumble version of the above. It’s very delicious but I didn’t taste any rose in that one. I taste more of a gong fu black esque taste. Chocolatey and toasty.

ScottTeaMan

Amy, I really like their quality, sometime in the future I’ll order again.

ScottTeaMan

One of the Congou’s I tried from Upton’s had berry nuances.

JacquelineM

Scott – I’ve had pastry flavors from an Upton one but never berry. That sounds goooood.

Angrboda

Gosh, a third completely different experience with this one. What is this, chameleon tea? :D

Yes, I absolutely agree that I disagree with JacquelineM above. :D I find the Jing Zhi far too … polished is a good word. Polished. Yes. The Te Ji has more spirit and is a little more rough around the edges. I like that. It adds some wildness which I find more interesting. :)
I’ve noticed that I’m the same way about Keemuns. I tend to prefer the lower leaf grades because they’re more smoky in character rather than floral. I think it has to do with me not really being a fan of those floral aspects at all and it seems that the higher the grade, the more likely they are to be there.

I thought the Jing Zhi was fun to try and I did very much enjoy it when I did, but I prefer the Te Ji out of the two.

Scott and Amy, definitely look into TeaSpring. They offer some really nice things and it all seems to be of a good quality. It is somewhat expensive, most of it, but shipping is so low it barely matters. :) I never have trouble getting my order up to the point where I get free shipping. I have more trouble controlling myself once I reach that point. :D Of course half of that amount is usually taken up by stocking up on as much Te Ji as I can get away with. I have promised myself to explore other parts of China next time though. There is a Sichuan one in particular that I have my eye on, but I can’t remember the name of it right now.

LadyLondonderry

Angrboda, I can relate. Since I began exploring Ceylons last summer, I have realized that I prefer the “low-grown” ones to the high-grown Ceylons that connoisseurs seem to go for. And I even prefer the lower grade of Kenilworth (just OP) to the slightly higher grade (OP1). I am a woman of simple tastes.:)

Angrboda

It’s so practical though, because it’s much cheaper for us than it is for them. :D

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drank Tan Yang Jing Zhi by TeaSpring
1112 tasting notes

Now…adjectives! :)

This is a magnificent tea. It reminds me of Harney’s Keemun Mao Feng without any smoke. If I had to describe it in one word, it would be RICH. It has that same intense richness that I love in KMF. That magical fruity/floral on the end of the sip. I am on my second steep and it still remains completely powerful and delicious!

To me, it tastes like an entirely different beast than Tan Yang Te Ji! Not like a more refined version but rather a smokeless Keemun Mao Feng.

YUM. I love, love, love it.

Preparation
200 °F / 93 °C 4 min, 0 sec
Angrboda

Funny, your experience is completely different from mine. I thought they were very similar, but the Te Ji more sort of… wild. I like that wildness so I prefer the Te Ji. Of course I also did my comparison side by side, which I’m not sure is always really an advantage.

JacquelineM

Yes, it’s interesting! I was thinking the same thing when I tasted it. I remembered your and Auggy’s tasting notes and thought it was wild that I was getting thoughts about Keemun Mao Feng instead!

Angrboda

It’s just one of those things that prove that it’s impossible to do it wrong. We can never replicate each others’ experiences. :) If it wasn’t for the hairy price tag on it, I would be tempted to give it another shot. At that particular price though? I can control myself. :)

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drank Tan Yang Jing Zhi by TeaSpring
1112 tasting notes

This is a review-by-proxy. I made a pot of this for my husband this morning. He loooo-oooo-oooooved it. It’s hard to get lots of words out of anyone in the morning, but I can tell you that he groaned, and said it was soooo good, and amazing. I’ll have to try it in order to get…more adjectives. :)

He’s been having tea instead of coffee in the morning and he has almost finished off Thomas Sampson! I had three tins of him before this tea-in-the-morning business!

Preparation
Boiling 4 min, 0 sec
K S

Tea-in-the-morning business – that’s a good thing right?

JacquelineM

It’s a good thing :) BUT! his favorite morning tea is also a limited edition tea, which is getting more limited each morning if you catch my drift ;)

LadyLondonderry

I look forward to further reviews, possibly with adjectives! :)

On the Tan Yang/Panyang topic, I made a pot of Harney Panyang Congou this morning and as I was drinking it there was, yes, a “tang” that was very familiar … after a moment of reflection I realized it was Zhi Gong Fu Black that it reminded me of. This is a tea family with a lot of cousins.

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drank Tan Yang Te Ji by TeaSpring
1112 tasting notes

Well I certainly went through that 50g fast!

Roasty, grainy, chocolatey. When I’m too busy to think about what I want, I always pick this flavor profile — I’m always happy with what I get. I love it in every season, in any mood. I’d order it again in a heartbeat…if I was ordering tea. (I’m down to 50 in my cupboard — imagine me beaming proudly at my restraint!!)

Preparation
200 °F / 93 °C 4 min, 0 sec

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drank Tan Yang Te Ji by TeaSpring
1112 tasting notes

Delicious. Everything I expected, and more. An extremely fine example of a Gong Fu black with all the roasty, chocolatey, tangy wonderment that implies.

Mmmmmmmmmmm!

Another tea which makes me say, “Is this REAL!?” How can this other plant produce sweet chocolate!?!?!?

Preparation
200 °F / 93 °C 4 min, 0 sec
Angrboda

Oh the little TYTJ!!! I’ve been going on and on and on about this one for so long now, I’m starting to feel all proud of it every time I see somebody having a good experience with it. :D ♥

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drank Bi Luo Chun by TeaSpring
1921 tasting notes

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drank Tan Yang Te Ji by TeaSpring
66 tasting notes

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