1704 Tasting Notes

85

I’ve had this in my cabinet for over a year….and it is so good with the sunshine. The green woody body is fresh, and the cherry and vanilla sweeten it out nicely. I am fairly happy before I sip out.

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80

Finished this off today. Really, this was a very floral and malty Yunnan. Imagine honey suckles tossed in mega sweet potatoe skin malt ending in a sweet cocoa nib aftertaste…in the driest sense of those raw ingredients possible. Dang, this is a good daily drinker. It has a good mouthfeel, a coppery body, a buttery set of florals, and a slight bitter sweetness with only the slightest amount of astringency. It was straightforward with some nice notes to polish it off, and delicious. I prefer to western it at two minutes to bring out the cocoa nib, more, but gong fu divides the notes up. The honey suckle and the sweet potato are more present that way.

If only I were not set on my other favorites. This is good for those who want their daily mornings to be coppery.

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86

I thought this was going to taste like something out of a land mower, but it was really something that came out of a garden. The dry leaf was grassy, but floral, fresh, and very smooth like bamboo amidst its rocky scent. Because this was a sample of who know’s how many grams, I threw it into my mug strainer, and rinsed at 30 seconds. The second steep was one minute, than 2 minutes and thirty seconds, than whatever lazy time amount I left it in bordering on grandpa style. The notes of the dryleaf were there when brewed, but sweeter. The initial sip started off floral and spicy, going to something like sage in the mid sip, and ended in a sweet malty aftertaste. It was almost honey like, and the later, longer steeps turned into a full, but modest honey note that was barely juicy. If only it could linger a little longer. The bamboo florals, malt, and sage dominate overall, but they are still nicely accented. The tea could get a little bitter, but as bitter as any smooth black tea can be. The first few steeps were a little astringent, but the last few had little astringency.

If you have ever had a Tongmu Wu Yi tea, this has a lot of the same slightly different. It actually reminded me of one of the newer Taiwaneese Shan Cha black tea in its grassiness, but it was not quite as fruity. This tea is still hella good and would definitely be one of my picks for daily drinkers to those who like floral black teas. Some might be a little underwhelmed or weirded out by the grassiness. More experienced drinkers might be impressed with the notes, but might snub it for the more expensive stuff…nevermind this does compare to some of the higher quality teas I’ve had. I only liked the honey fragrance that this company offers slightly more.

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88

Old Ways Tea has been impressive, and I’ve greatly enjoyed all of their teas, this one especially. I got this one picked by the owner’s smart discretion to compare it to the unroasted one, and I got it with a sample of a good Shui Xian. Actually, a very, very good Shui Xian…I still like this type of tea more.

It is was you can expect from a good Qi Lan Yan Cha. I could drink it western or gong fu with very little effort, but I could had to go light grandpa style because it could get bitter if oversteeped..but the results were still nice with 3 grams in 12 ounces of hot water.

The charcoal roast was prominent, but very well balanced with the equally present orchid florals. Rinsing it made the florals pop out, adding some notes that smelled vaguely like violet to me amidst the orchid. Tasting it was much the same, and the roast made the notes border on chocolate orchids in overall taste. It was almost like drinking mineral water at the beginning of the sip that rose into the chocolate orchid, to the violet hint, and then to peach, butter, and finally, the roast combining with the other notes altogether into a sweet profile that reminds me of honey buns. The roast was more prominent in earlier steeps at 20 seconds or two minutes, and lightened up to a charcoal background into increasingly floral and lighter rebrews adding 15 seconds or a minute each time.

Overall, I do prefer the Qi Lan that I have from What-Cha because it’s got that jasmine note I really love, but if you want to know what a good Qi Lan tastes like, this is an awesome standard that really is not that expensive. I would very easily pick this up again and I recommend this company period. Also: you have got to try their black teas.

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90

Eastteaguy, by your suggestion. I’ve had this for quite a while and I was tasting it to find some fruit notes if I could….while I stupidly ate green grapes with it. The pair was exceptional, but I had to cleanse my palette. On its own, my old notes stand the test of the time. It is as smooth and caramel like as ever, with the same orchid florals, the same nutty roast, the same vanilla and nutmeg spices, and the same mossy green wood and charcoal notes. Basically, I like Qilans more because they are more floral, while the Shui Xians are more woodsy. Like the taste of a plant is REALLY that different, but it is for me. Oh well, it’s enough for me to go little crazy for one over the other.

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90

I swear there was a note on here. Well, this was a Gaoshan that I had to try in my lifetime, and since Amanda raved about it on facebook, I had to get myself a small amount. If it weren’t as rare and expensive as it is, I would have more.

The website compares it to a Shan Lin Xi, and it has the fresh green qualities with the tropical fruits and florals amidst a sweeter and creamier texture, being a little closer to a Alishan. I got butterscotch every once in a while, but that is an exaggeration. A more accurate exaggeration is that it is like pineapple taffy…with an undeniable greenness. With that sweetness said, it does have a fresh quality that is akin to those mineral waters you get from hipster-eque places. The green qualities matched with the minerals got me the more “oceanic” qualities, but really, it reminded me of home in Hawaii. Think of a rainbow falling as clouds drift from the green mountains off of Waimanalo Bay. Shan Lin Xi’s are normally sunny, and while this tea is clear, there is something more pensive about it that makes me think of rain.

This tea works well gong fu, but I got sweeter, thicker notes western with 2-3 grams. I’ve also been lazy, but it’s a little too mineral thick and watery gong fu. I do not want to waste my leaves either. I highly recommend this one as I actually liked it more than several Shan Lin XI’s I’ve had lately, and I also recommend this company. As with most oolongs, the only detractor is price. Have your wallets ready, connoisseurs.

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80
drank Glazed Lemon Loaf by Tazo
1704 tasting notes

…yeah, I actually liked this bagged tea. As in I really liked this bagged tea. I have an excuse-this is an herbal blend with green rooibos- a leaf that is very small and honestly belongs in a filtered bag so it does not slip through the frickin’ holes when you brew it.

I’ve had to cut back on the caffeine to wake up at 5 in the morning, and this has served as a good winter and desert tea that is not bad on its own, but good with a little honey. The lemon is sweet, and it does have a buttery bready body with a very nice touch of ginger and vanilla. Thankfully, the anise is something that blends into the bread flavor so I do not taste it as much. I’m sorry if I pointed out the anise or the ginger for those of you who hate those spices. It has also been an easy convert to guests. I actually want to get more of this, so it will be my BWB tea for the season or longer.

Evol Ving Ness

You are full of surprises. :)

ashmanra

I tried it! And it wasn’t terrible!

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100
I bought 50 grams thinking “I love this so much that I have to savor it and prioritize my expensive Lishan.” I have drank this tea almost every day since I last reviewed it, and there is less than 20 grams left. I can gong fu it, western it, and grandpa it. It puts me at piece, but it gives me enough energy to wake up enough to not nap after eighty minutes of driving and a few hours of student teaching. I emailed Alistair about it hoping there was more left over. Oh well. Hopefully, he’ll stock it again. Until then, I’m going to check out Old Ways Tea’s Qilans.
eastkyteaguy

If you’re looking for Wuyi oolongs, may I just state that Verdant’s Qilan is usually very good and Wuyi Origin’s Qilan is nice too. A good Shui Xian might also do the trick for you.

Daylon R Thomas

I’ve actually had the Verdant one in 2014 and was impressed with the orchid and jasmine florals. I am finicky with Shui Xians. I like Qi Lan yan chas a little more because slightly more floral. I actually have some Shui Xian from Berylleb that is incredibly smooth that I need to try again. There’s something heavy about Shui Xians that I have a hard time with….which is crazy considering how I love Wuyi blacks and the greener Shuixian cakes. Well, I could brew some up and tell you what I think nevermind I am probably being crazy-hence the ’good" modifier before shui xian.

Daylon R Thomas

Did you pick some of this one up in particular? I love this one so much because it is so well balanced and sweet.

Daylon R Thomas

As for Old Ways, they also specialize in Wuyi teas. They actually have a sampler pack for Qilans to show off the maocha before processing and some unroasted Qilan. I did not get the maocha myself, but Char had a favorable review of it on her website. Here’s a link https://oldwaystea.com/products/qi-lan-tea-master-set?taxon_id=10

Daylon R Thomas

I also don’t know too much about the differences in season for these myself. but here was an interesting way to sell them. Do you notice a difference in the winter crops for Shui Xians ?https://oldwaystea.com/products/winter-shui-xian?taxon_id=4

Daylon R Thomas

I also wonder wth this tastes like. I know huang pian basically means that the leaves are the large old ones that grandmas usually drink, and I’ve really liked the Zhengyan teas I’ve had of late….
https://oldwaystea.com/products/zhengyan-huangpian?taxon_id=4

eastkyteaguy

I’ve got a sample of this one somewhere. With Shui Xian, I mostly stick to the spring harvest. With Wuyi teas, the later harvests have a reputation for being much lower in quality.

eastkyteaguy

I was looking at that Huangpian earlier. I have liked the few other Huangpian teas I have tried. I saw a grass fragrance black tea too that looked interesting. I literally know nothing about Old Ways Tea though.

Daylon R Thomas

Same. Here’s the review that talked me into getting some.

eastkyteaguy

I just checked out that review. That looks like some quality leaf. I think I’m gonna take the plunge with you.

Daylon R Thomas

The prices are actually not bad either.

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75

I hoped that I would like this a more, but it was kind of a medium tea for me.

The smell is nutty and a little green no matter what, whereas the tea itself was very straightforward. The viscosity was great and the buttery creamy notes were well balanced with the roast and florals, but there was not much more going on than creamy, floral, and a little bit roasted. I could be too spoiled by the Qing Xin varietal versions of a Dong Ding, but oddly enough, I actually preferred the Cui Yu Jade that Alistair sells for cheaper over this one…never mind roasting is an art that should be preserved. I liked it marginally better than the old style, but the old style was a more sophistaced tea overall.

I might add more notes to this one as there have been some cool florals from the wet leaf that come out every once in a while, but know it is a straightforward tea. I liked it western and grandpa more than Gong Fu so far.

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Bio

First Off, Current Targets:

Whispering Pines Alice
Good Luxurious Work Teas
Wang Family’s Jasmine Shanlinxi
Spring, Winter Taiwan High Mountain Oolongs

Dislikes: Heavy Tannin, Astringency, Bitterness, or Fake Flavor, Overly herby herbal or aged teas

Picky with: Higher Oxidation Oolongs, Red Oolongs (Some I love, others give me headaches or are almost too sweet), Mint Teas

Currently, my stash is overflowing. Among my favorites are What-Cha’s Lishan Black, Amber Gaba Oolong, Lishan Oolong, Qilan Oolong, White Rhino, Kenya Silver Needle, Tong Mu Lapsang Black (Unsmoked); Whispering Pines Alice, Taiwanese Assam, Wang’s Shanlinxi, Cuifeng, Dayuling, Jasmine Shan Lin Xi; Beautiful Taiwan Tea Co.“Old Style” Dong Ding, Mandala Milk Oolong; Paru’s Milk Oolong

Me:

I am an MSU graduate, and current alternative ed. high school social studies and history teacher. I formerly minored in anthropology, and I love Egyptian and classical history. I love to read, write, draw, paint, sculpt, fence(with a sword), practice calisthenics on rings, lift weights, workout, relax, and drink a cuppa tea…or twenty.

I’ve been drinking green and black teas ever since I was little living in Hawaii. Eastern Asian influence was prominent with my friends and where I grew up, so I’ve been exposed to some tea culture at a young age. I’ve come a long way since I began on steepster and now drink most teas gong fu, especially oolong. Any tea that is naturally creamy, fruity, or sweet without a lot of added flavoring ranks as a must have for me. I also love black teas and dark oolongs with the elusive “cocoa” note. My favorites are lighter Earl Greys, some white teas like What-Cha’s Kenyan offerings, most Hong-Cha’s, darker Darjeelings, almost anything from Nepal, Green Shan Lin Xi’s, and Greener Dong Dings. I’m in the process of trying Alishan’s. I also tend to really enjoy Yunnan Black or Red teas and white teas. I’m pickier with other teas like chamomile, green teas, and Masalas among several.

I used to give ratings, but now I only rate teas that have a strong impression on me. If I really like it, I’ll write it down.

I’ll enjoy a tea almost no matter what, even if the purpose is more medicinal, for it is my truest vice and addiction.

Location

Michigan, USA

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