2157 Tasting Notes

80
drank A Li Shan by Naivetea
2157 tasting notes

I’ve had this tea for just about a year now (ordered the sample packages from Naivetea’s black friday sale last year), and have sinced discovered that although I enjoy taiwanese high-mountain oolongs, they just don’t excite me that much. I decided today that I wanted to use up the rest of my sample, which probably had between 5 and 3 grams (a bit more than one tablespoon) left in it. It was more than I usually steep “western style” in my 12oz mug, but I decided to throw it in there and give it a 1 minute steep for the heck of it.

And I’m pretty pleased with the results! It smells lovely, all buttery and floral. I was feeling a bit meh about finishing up the rest of this tea, but it has reminded me that I do enjoy drinking these teas, even if they’re not among my faves.

Preparation
195 °F / 90 °C 1 min, 0 sec

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91
drank Tangerine Blossom by Shang Tea
2157 tasting notes

This tea is amazing. I’m just going to start with that.

This has been on my “to try” list for it seems like forever. The idea of a lightly flavored floral-citrus blend, and the fact that it is unique in being a red (i.e., black) tea created from white tea leaves, were very appealing to me. Fortunately Azzrian was kind enough to send me a sample, and so my wishes have been fulfilled. And this one, lucky for me, lives up to my expectations.

First of all, it smells wonderful, like tangerines with a light floral note. Like orange blossom water with the addition of a brightish black tea base underneath. Flavor-wise, definite yum. It’s such a light and bright black tea, but still distinctively a black tea. The flavoring is present but light and natural. This seems like a scented tea, like the tea was dried with tangerine blossoms (like how jasmine greens are made), and maybe it was. In any case, I am very much enjoying this cup and this will definitely go on my “to order (once I gain control of my stash)” list.

Preparation
195 °F / 90 °C 2 min, 0 sec
Azzrian

So happy that you are enjoying this one! :)

Shang Tea

Glad you like it! We have been drinking a lot of this at our store recently… it has a nice warmth to it, especially for the winter months!

TeaBrat

Everything from Shang Tea is good!

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81
drank Bangkok Blend by Harney & Sons
2157 tasting notes

This tea has been on my “to try” list forever it seems like, but I never got around to samping it or picking some up. But fortunatley that has changed now since Alphakitty was kind enough to send me some of this in our last swap!

The tea smells nice and lemony, coconutty, and also the somewhat more intangible “fresh and green”. The flavor is quite nice. It’s not too heavily flavored, which is good because it keeps it light and that fits with the tropical blend. Honestly I’d like a little bit more lemon to it, but the coconut is creamy and nice. The green tea in there even makes the coconut taste fresh, and I have the sensation of eating chunks of coconut right from the shell. Yum.

Preparation
175 °F / 79 °C 3 min, 0 sec

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73
drank Black Pearl by Mandala Tea
2157 tasting notes

This tea comes to me thanks to Azzrian, who sent me an awesome box of tea in our recent swap. This is one of the few that I asked for specifically because I really love Teavivre’s black pearls and am interested to try others as well.

I used 5 pearls for my 12oz cup. After two minutes they unraveled pretty completely and the liquor is a dark reddish amber. It smells rich, a touch chocolatey, with a hint of something else I can’t quite place. Oh right, a bit of smoke.

Yeah, this definitely has a smoky note to it that I was not expecting at all. It reminds me a bit of a keemun I tried once… with all the grainy, mollassesy, chocolatey sweetness, and a hit of smoke on top. Unfortunately, I am not really a fan of those smoky notes. They really do not do it for me at all. I can tell this is a very nice tea and without those smoke notes, I would love it. But I definitely won’t be seeking this one out again. Thanks so much for letting me try it, Azzrian!

Preparation
Boiling 2 min, 0 sec

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72
drank Blue Lady by Culinary Teas
2157 tasting notes

This is another tea sample that comes to me thanks to Alphakitty. I was intrigued by the flavor combination in this one: passion fruit, orange, grapefruit, and grenadine. Sounds pretty interesting!

The steeped tea definitely smells very citrusy, perhaps predominantly grapefruit. It’s actually really weird for me to try a “citrusy” tea without bergamot in it! But anyway, I definitely catch the grenadine in the aroma too, all dark and pomegranatey. And yes, some passion fruit as well. This is suddenly reminding me of a fruity, girly beach drink like a tequila sunrise. The taste is predominantly citrusy, quite grapefruity, with some nice tropical flavors backing it up. As it cools it gets a little astringent, but it almost works because that’s basically what a grapefruit does to your mouth anyway. Overall a pretty tasty tea, though probably not one I would pick up more of.

Preparation
Boiling 3 min, 0 sec

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80
drank Vanilla Orchid by DAVIDsTEA
2157 tasting notes

Rarely am I that drawn to one of DavidsTea’s new flavors, but this one was intriguing to me and early reviews were positive. Vanilla flavoring on an orchid oolong, could be promising. It was actually the main tea that I wanted to get a sample of when I went to DavidsTea on Bleecker a couple of weekends ago.

I didn’t even thing about it until just now, but I do have another vanilla orchid tea that I like, but it is a black tea base. Vanilla is an orchid itself, after all, and very fresh vanilla beans can have a lovely, light floral quality.

The steeped tea smells nice, very floral and orchid-y, but also super sweet and creamy vanilla accompanying it. This is quite a lovely tea! I am really enjoying it a lot. A great balance of creamy vanilla and floral orchid oolong. I’m really quite impressed, and I could definitely see myself stocking more of this.

Preparation
195 °F / 90 °C 3 min, 0 sec

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88

I ordered this tea quite a while ago, but never got around to trying it because I didn’t have a scale to weigh the leaves and wasn’t confident on my ability to estimate. Then I finally brought my kitchen scale into work, but still I forgot that I had this tea and now could drink it, until just the other day. Well, I’m finally trying it now.

Let me start out by saying that I am attempting to follow the “dragowell style” steeping instructions on Verdant’s website. However, I am a little miffed that the instructions on Verdant’s site say nothing about the size of the “glass tumbler” used in this method. A medium sized gaiwan, I know what that means. There is not a standard size of a glass tumbler. :P

My cup is about 8oz I think, for anyone looking for the sizes people have used. Otherwise, I followed the instructions. Except for the fact that just about the entire batch of tea leaves is floating on the top of my in a thick layer (and my mug is a wide mouth!), making “blowing them out of the way” nearly impossible. I am definitely eating quite a few leaves, not exactly on purpose. Not to mention that in attempting to blow the leaves out of the way I am mostly succeeding in blowing water all over the place (the water moves, the tea leaves don’t!). This is not exactly an enjoyable way for me to drink a cup of tea.

With all the fussing and such, I couldn’t even concentrate on the tea. What I did taste was tasty, with a nice buttery-bakery flavor that I like in dragonwells. But this experience was not conducive to a review. I just don’t forsee myself brewing it this way again. Gaiwan/teapot it is, next time.

Mark B

I hate hearing that you didn’t have the best experience with this tea. Here’s my two cents. Hope it helps:

If you’re going with the tall glass method, I would at minimum recommend a ten to 16 oz tempered glass. I’ve used everything from a pint glass for beer to standard cooler glasses like you’d find in this image search:

http://goo.gl/jShf0

I usually go with double wall tumblers that I talk about in my profile. Either way, my tall glass method for consuming ALL Dragonwell/Longjing teas, regardless of cup choice, is to first warm the cup with hot water and pour off. Then I introduce about 3 teaspoons of tea give or take depending on size of cup. For instance with my 10 oz I can get away with 2 to 3 teaspoons, depending on how much volume there is to the leaf (sorry this is not an exact science, but more feel). If it were a 16 oz tumbler I might go tablespoons.

Maybe this will help; most samples come 5 to 7 grams. If I were brewing this from a sample, I’d use the whole thing. Coincidentally, when I measure by eye, 3 teaspoons usually ends up to be 5-7g.

Anyway, So you warm the glass. Then drop those leaves in the glass and give it a nice swirl or shake in the warm damp environment. Give it a whiff. Right?? Let the journey begin.

Now take water in temp ranging from 175-185˚F and pour along the edges of the glass until you have about an inch of water in the bottom. Swirl the tea gently around in the glass for about 30 seconds to wet the leaves and prime them for steeping. For water temperature, if you don’t have a thermometer, I find boiled water will get into this temperature range by filling your cold glass, and then pouring it off into another while you go through the first prep stages. This warms the glass and cools the water at the same time. It’s particularly effective with thick tempered glass as the glass retains a lot of the heat. Then, while you drink, as your boiled water sits in the kettle, it will naturally fall in temp while you do multiple infusions. Mind you it may fall below temp, depending on how long you take, and heating and decanting can help get you back into the ballpark.

So, after a 30 second swirl you can now fill your glass, leaving a little breathing room. Leaving room is just civilized, and if using a filtered tumbler, it’s also practical. Some would say you let the tea steep until 80% of the leaves drop. I don’t find this to be the case, particularly with high quality teas. A 30-45 sec 1st steep is plenty, maybe even less depending on how strong you like your tea. Consider that you’ve already primed the leaves for 30 secs in the first stage…

Now decant your tea into another warmed glass. Use a filter if you must, or simply a fork to hold back the leaf. But here’s the trick, leave a “root.” A root is about 1/3 of the water, enough to keep the leaves covered. Enjoy your first infusion.

For the second infusion, I’ll fill the glass again, but this steep is usually pretty short, maybe 20-30 secs. My logic is that the root has been sitting for a bit, the leaves have yielded a lot of flavor and thus it’s not going to take much to get where I want to go. Use your nose and eyes too. How does the color look? Does it smell like it’s ready? Sometimes I’ll even give the glass a gentle swirl to distribute the leaves more evenly. Drink and enjoy. Assuming you’ve left a root and were using a 10 oz glass, you’ve just enjoyed two 5 oz cups of tea.

For the 3rd infusion time may be a bit more of a factor. Your water temp may be lower (and you may be too lazy to get water up to temp), so you may take longer. I’m usually lazy, and my waters usually dropped to about 160. So this turns into 45sec-1min steep. Leave your root, drink and enjoy.

Steep 4 is where I usually drain my brewing vessel and call it quits, but your experience may vary. Again with my lazy water temps, I might fill the glass and let brew for a while. This might sit for upward of 5 mins while I drink my 3rd infusion, or get lost in something else.

When it’s all said and done, 5-7 grams of tea yields about 24-30 oz of liquid goodness.

Now I know this is not quite the same method that David outlines at Verdant, but the results for me are quite dependable. Hope you find the same. Sometimes, when I’m on the move, I drink directly from the glass and add water as I go, but I prefer to decant. When I’m not decanting I prefer to use a filter and refill the glass even before the half way point, otherwise I find the tea too strong.

For the videos that got me started on this method, check here:

http://www.youtube.com/watch?v=5kff7OxaWhM
http://www.youtube.com/watch?v=bl_r3ZGxmfY

Invader Zim

This is extremely helpful. I could never get the tumbler method to work for me, but I’ll have to give this a try!

Dinosara

Wow, thanks for the comment Mark. Those are quite detailed instructions!

My main problem was that the leaves never sunk, in fact the ones on the bottom floated to the surface! And there was no decanting in the instructions, but I definitely do need to decant. What you describe is basically how I experienced green tea tastings in China, so I should have definitely just tried to go with that. Thanks for the suggestions.

ashmanra

Wow! Thank you for taking the time to type all of that out and link the videos, Mark B. I was unfamiliar with that method. I can’t wait to try it!

Mark B

Glad you folks like the info. Report back your results!

Dinosara, I find the leaves don’t sink when the water temp is not high enough. But using the method I outline, they always eventually descend, especially on the 2nd steep. It’s a fine line of temperature there though.

Also, I didn’t mention it, but I NEVER cover my glass. I find this tends towards stewing the leaves, which is not what I’m going for. It changes the flavor profile dramatically and a lot of the subtlety can be lost. Let’s call this more gently coaxing the spirit of the tea out until it submits!

ashmanra

I watched the timer on the video and the majority of the leaves plummeted at almost exactly three minutes.

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70

This one intrigued me with the promise of berries, citrus, and florals, so I asked for some in my last swap with Alphakitty and she was kind enough to send me some!

To me, the leaf looked suspisciously like a black green blend, but no one has mentioned this at all, so I thought I was probably just hallucinating something. I went ahead and brewed it boiling, and most of the leaves in the infuser appear black, though I will say there are a few greenish-tinged ones that are intriguing.

Nontheless, the resulting tea isn’t bitter or scorched like a green might be when steeped at that temp, so I guess everything is ok. This tea is super duper berry-licious. It is berry to the max. I can’t really pick out a specific berry, necessarily, but it’s definitely berry. Maybe some black currant, yeah. It’s honestly perhaps a bit too much berry for me, and I would like it if the berry might step back a bit and let someone else have a bit of the spotlight. Because there are other flavors, playing in the background. A bit of bright citrus, for sure, and a hint of florals. Not really that floral, just a bit of orchid somewhere in there. Anyway, it’s a pretty tasty tea but it’s a little too in-my-face with the flavoring and I’m not quite feeling that this morning.

Preparation
Boiling 3 min, 0 sec
Alphakitty

I think the berry flavor on this one is strawberry, it’s very strong!

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74

Yet another that has come to me thanks to Alphakitty! This one was high on my list of wants because lychee and jasmine? Sounds like heaven to me. I meant to drink this one yesterday when I was doing all my lychee teas, but I forgot. But today I remembered! It seems like forever since I’ve had a green tea.

I admit I have become pretty skeptical about blends that appear in among many retailers, acquired from some unknown wholesaler, and this seems to be one of those blends. However, this one is still pretty well done. It is floral but not perfumy, and the lychee is juicy and delicious. It goes well with the green tea and makes me wonder why you don’t see many lychee green teas. It’s a light and refreshing tea, and my only criticism is that the flavors are a tinge artificial. Like, not chemically, but the lychee is a bit candy-ish instead of being all fruit, and I would like more floral notes from it, actually. Still, this is a pretty tasty blend. Thanks for sharing it with me, Alphakitty!

Preparation
180 °F / 82 °C 2 min, 0 sec
Invader Zim

This sounds interesting. I don’t think I’ve ever had a tea with lychee in it.

JC

Sounds nice. I’ve had black tea with Lychee. Just great either hot or cold. Never had it with Jasmine as well.

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78

This is another that comes to me from my recent swap with Alphakitty. Thanks so much! Of course I love Earl Greys in many forms, so I was excited to try this one that is supposed to be Earl Grey and caramel.

This is rather delightful! Really nice, citrusy bergamot, definitely a nice Earl base to the tea, but then the addition of caramel is just lovely. Creamy and perfectly balanced. This reminds me of another tea but I can’t think of any other caramel Earl Grey that I’ve tried. There are enough flavors going on here that I didn’t notice the black tea base one way or another, which is a plus because at least I wasn’t bored with it. It supported, it contributed, but it wasn’t the star, and that’s ok, it still held up it’s end of the bargain. This is quite a delicious tea, thanks for sharing it with me Alphakitty!

Preparation
Boiling 3 min, 0 sec
Terri HarpLady

This is one of the one that I think Tony (my SigO) would maybe like.

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Profile

Bio

I am tea obsessed, with the stash to match. I tend to really enjoy green oolongs, Chinese blacks, and flavored teas with high quality bases, especially florals, bergamot-based teas, and chocolate teas.

In my free time I am a birder, baker, and music/movie/tv addict.

Here are my rating categories, FYI:
100-90: Mind-blowingly good, just right for my palate, and teas that just take me to a happy place.
89-86: I really really like these teas and will keep most of them in the permanent collection, but they’re not quite as spectacular as the top category
85-80: Pretty tasty teas that I enjoy well enough, but definitely won’t rebuy when I run out.
79-70: Teas that I would probably drink again, but only if there were no preferrable options.
69-50: Teas that I don’t really enjoy all that much and wouldn’t drink another cup of.
49 and below: Mega yuck. This tea is just disgusting to me.
Unrated: Usually I feel unqualified to rate these teas because they are types of teas that I tend to not like in general. Sometimes user error or tea brewed under poor conditions.

Location

Ohio, US

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