2134 Tasting Notes
Once upon a time Verdant sold this tea, and I bought a oolong sampler than included it. That was ages ago! I found the remainder of this sample kicking around the back of my tea drawer and decided to use it up. I decided to give this one the gongfu treatment and put what was left in my little ru kiln teapot. The dry leaf still smells green and floral and lovely.
I used the general oolong gongfu instructions that Verdant provides: quick rinse, ~5 second first steep. The wet leaf smells remarkably charred and roasty, which was totally unexpected. Guess I forgot this was a half-oxidized oolong base. The tea, however, smells floral in a thick, rich, dark way, and tastes ridiculously sweet. Seriously, did someone put sugar in my pot when I wasn’t looking? On this first steep I can’t quite get beyond that candy-ish, slightly floral flavor, like pure sugar. At times there are notes in the background of green-ness and a very slight hint of toastiness, but mostly an overwhelmingly sweet aftertaste that lingers in your mouth and the back of your throat, reactivating every time you breathe in. It’s quite extraordinary.
Unfortunately my subsequent steeps weren’t so awe-inspiring… the sweet aftertaste remained, though growing fainter, but the main part of the sip is just kind of vegetal and a little roasty and bit boring to be honest. But I have kind of consistantly been unable to make multiple tasty steeps when I do gongfu, no matter what I seem to do, so it’s probably more me than anything else.
Mm, black dragon pearls, you are so delicious. The thing that amazes me about this tea is how naturally sweet it is. It is astounding! Chocolatey and caramelly, yum.
It’s hard to believe that at one point I would be uninterested in, or even not like this tea, but maybe a year ago that would have been the case. If you had asked me a year ago if I thought I would get into unflavored black teas, I would have said absolutely not, that is one I will never get into. My how our tastes change! Now this is one of my favorite teas. I do have to mostly attribute that shift to Teavivre’s tasting packages, which let me know how good black tea could be.
I haven’t had this tea in a long time, which is a shame because it is so delicious. It’s rare that you get a flavored green tea with this much character. A little spiced, a little cookie-ish, a little buttery, and those flavors pair so well with the bright, citrusy bergamot. I was having a hard time trying to decide on a tea to drink this morning (nothing too fruity, nothing too floral, nothing too nutty… I really wanted a spiced tea, but I don’t really keep those around!), but this totally hits the spot.
This morning I decided to take a stab at matcha blending. I wanted to combine two matchas from Red Leaf Tea: Black Currant (flavor level: robust) and Almond (flavor level: “There’s matcha in there?!”), but they are both extremely powerful in the flavoring department and I feared it would be too much to drink them just like that. Fortunately I still have some plain matcha left over from the Red Leaf taste test, so I did 1:1:1 of each of those three matchas, and turned it into a latte. It turned out great! The combination of fruit and almond is French to me for some reason, and I felt like I was drinking a matcha version of a Dammann Fréres tea. The extra plain matcha slightly toned down the strong flavors but everything was still very curranty and almondy. I’ll definitely be making this combo again.
This was a nice oolong to have with lunch today, and I can see how traditional, lightly roasted tie guan yins like this one are great everyday teas. This is quite tasty, just roasted enough to give it a light touch, and “ground” it more than an unroasted, green, floral oolong. Quite a good example of these types of teas.
Made a latte with this one this morning with almond milk (natch). This is so delicious, but also super strong in flavoring; I definitely thing the almond flavoring is strong enough that I will be dropping down from the “There’s matcha in there?!” flavoring level when I have to reorder this one. Because this one is definitely a reorder!
Latte time! This one turned into a delicious, nutty, creamy pistachio latte with almond milk. I still occasionally get a whiff or a taste of something that is almost clovey, like this is some kind of pistachio spice latte or something, but it is much reduced from the straight preparation. Definitely a delicious bowl of matcha!
Made this one with 4oz of hot water and 4oz of warm almond milk (original, non-vanilla), with a pinch of sugar.
This matcha really shines as a latte. The thing about pumpkin pie is that it’s creamy and sweet, so adding more creamy and sweet elements really brings out the pumpkin pie flavor. It’s perfomance as a latte brings this one up into the high 80s in the ratings, and I will definitely really enjoy drinking it this way this fall.
This tea is just so tasty. Passion fruit and rose are some of my favorite flavors, and I love them together. And this tea is really well done, with authentic flavors for both on a nice, mild (but not boring), lovely ceylon base. One that is definitely on my cupboard essentials list, despite the fact I don’t drink it all that often (too many other teas! :P)
This tea was a gamble for me. I am not really a fan of Mi Lan Dancong oolongs so much, but I figured, what the heck I’m getting more and more into Chinese black teas, so I might as well give this one a go. I included a sample size of it in my most recent order.
When I first smelled the leaves I got just an aroma of slight chocolate and toasted grains, kind of like dark oolong. Then I exhaled into my teapot and inhaled immediately afterward and I got the most amazing apricot/plum/stone fruit aroma coming back at me. It was quite surprising!
I looked at the steeping instructions on Verdant’s website, and even the western instructions were not that western. I decided to go with the gong-fu instructions and bust out my tiny teapot/gaiwan hybrid for the first time since I returned from Madagascar. My pot is 6oz, so I used the entire 7g sample in it, which filled it about halfway as recommended on Verdant’s site. Two rinses, as instructed, and then the first steep, just a couple of seconds. The wet leaf smells crazy minerally with hints of cooked spinach, and the tea itself smells completely unexpectedly like the woods, like trees, like cinnamon. Actually I’m impressed that I detected that cinnamon note without reading about it first in the description, because I often don’t really find things like that until I go looking for them specifically. The tea is creamy and honeyed, though I don’t find it to be fruity. Never mind, my last, lukewarm sip of the first steep was a tiny stone-fruity. Overall a pretty oolongy steep.
After the second quick steep, the inside of the lid of my teapot and the wet leaf both yield a surprisingly strong floral note, but I would call it gardenia instead of jasmine. The liquor smells sweeter, more cinnamony and less earthy-vegetal, though the florals err on the vegetal side of things. The flavor is again honeyed and more floral this time, in an oolongy way, not a particularly flowery way. I get an aftertaste of asparagus, and as the second steep builds in my mouth the mineral flavor returns.
Overall I would echo others who say this tea seems very oolongy. I guess it’s hard to put a line down on oolong versus black tea sometimes, and this tea definitely straddles that line. Am I glad I tasted it? Absolutely. It was a fun experiment. But I doubt I’ll be picking more up since I’ve never really gotten into those dancong oolongs in the first place. Someone who was would no doubt find this tea very intriguing.