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Recent 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
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
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.
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.
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.
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!
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!!)
Delicious. Everything I expected, and more. An extremely fine example of a Gong Fu black with all the roasty, chocolatey, tangy wonderment that implies.
Another tea which makes me say, “Is this REAL!?” How can this other plant produce sweet chocolate!?!?!?
This is absolutely one of the best teas this spring. Seems like TeaSpring’s “Cha Wang” -teas are actually really good.
Tea is rich with umami, it has a strong nutty/roasted feeling very similar to Japanese teas. Something, however gives this away as Chinese tea. I think it is the sweet aftertaste, it’s kind of non-japanese. But really, could honestly mistake Luan Guapian for sencha.
Strong, surprising, Japanese-like while staying Chinese. This I like. I can honestly recommend. It’s quite expensive, although I would consider this worth the money.
If I’m going to casually drink some tea, I usually walk to my shelf, reach out for something else, and then quite often in the end I pick up this tea.
First I thought that this tea is a mere curiosity, it tasted so weird. It has light, spring-like sweetness, but also there is a weird taste which I am unable to name. I’ve found variations of that taste on Mengding Ganlu, and Amazing Green Tea’s Huang Shan Maofeng, but not this “weird”.
A sign of the quality of this tea is its ability to withstand temperature, I’ve been brewing this with water ranging from 70°C to boiled water, without a note of over-brewing. Also I have been steeping this for 5 minutes, waiting for leaves to sink. That works well, as well as five-second “washes” with hot water.
Spring 2012 is here!
I’m having quite a bad flu, but I couldn’t resist trying out the first green of the season to hit the western market.
I like this, after a winter of wulongs it suprises me how strong can fresh green be. This is fairly vegetal, interesting sweetness. Reminds me of fresh peas, and overall tastes pretty much like the Xufu Longya from last harvest.
Well, this is about as far as I can go with my flu, tastebuds aren’t at their prime.