2165 Tasting Notes
I had a bit more of this tea left than I used last time, but not enough for two cups, so in it went. Mostly because the tea is so fluffy and spindly that teaspoons aren’t really a great measure of the leaf amount anyway, so I knew splitting it would be a mistake.
This is really quite tasty. I looked back at the notes for this one and I have to say I don’t get any wood or leather in this at all. It is just nice sweet grains and molasses. Yum. Maybe because I am treating it with a lighter hand? I often find these fine Chinese black teas need to be brewed more like oolongs than people are used to brewing black teas.
When I was going through my cupboard I would often try to arrange it so I drank a black tea in the morning, and an oolong (or green or white, but mostly oolong) in the afternoon. Obviously if I was able to keep that up I have a lot of oolongs, but I think before my sip-through I had gotten out of the habit of drinking them. No more! I am going to continue my black-in-the-morning, oolong-in-the-afternoon habit and try to drink them more often.
Anyway, this was my choice for today. I thought of some other, older ones, but my taste buds really decided they wanted this one. I bought some passion fruits at a big international grocery store yesterday, so I guess they are on my mind. As always, this is lovely. Delicious hot, cold, and every temp in between. Having recently tried some other scented oolongs using a high mountain Taiwanese base, I appreciate the sweetness and floral notes that the base brings here. It’s really what I think of when I think of high mountain oolongs (other than Jin Xuan)… no butter, not creamy, but a rich, thick texture nonetheless, with sweetness, floral notes, and a freshness that pairs well with fruit flavors. Definite yum.
Finished this one off today. Thanks again to OMGsrsly for the sample; it was yummy! I had no problem reaching for it this morning, and am a little sad to see it go. I think the various additions besides maple all support the maple and give it a depth of flavor that is sometimes lacking in single-flavor teas. Another nice offering from Bayswater!
As I alluded to before, now that I’m done with my sip-through of my cupboard I feel paralyzed with indecision over what tea to drink. My tea drinking was so prescribed for 4 months, and now I have to make a choice?!?!?
Last year at this point I decided to work on a few sipdowns, which is what I shall do again. This is not a sipdown but the penultimate cup of this tea. I almost didn’t drink it but then it smelled really yummy so I couldn’t resist. I accidentally forgot to take the brew basket out after my timer went off, so it was probably in for another minute or so. Fortunately, it does not seemed harmed by the experience. Not bitter or astringent, but there is definitely more cinnamon in this cup than there was in the first. Still, a very tasty cup and still very mapley.
This was mistakenly attributed to the Ali Shan when instead it was apparently this tea instead. So this is a reposted note!
This was our final gongfu of the afternoon. There was almost too few leaves for this one, so my steeping was fairly wonky. This one was pretty much exactly as I might of expected. The steeps were all variations on the same theme: floral and sugar snap peas, with perhaps a hint of butter. Some were more floral, some were more vegetal, but they were all pretty similar. I kind of drank this one without really thinking about it. It was a perfectly fine tea, but not overly memorable for me.
ETA: Oh, I almost forgot! There was one steep near the end that was really nutty, almost like some chinese green teas. That was an interesting steep, I haven’t gotten a ton of nuttiness from high mountain oolongs before.
This was my other free sample from Mandala, and it is also officially the last tea in my cupboard (#–7)!! Of course, I skipped a few teas here and there for different reasons, but I have once again sipped-through my entire cupboard. And it took me 3 less weeks than last year! Once again it was really fun, and reminded me of all the teas I have forgotten. But I never know exactly what to drink after I’m done with this.
Anyway, I thought about saving this tea to have at a gongfu session, but then I just decided to drink it. Sorry Equusfell. :) I had a little more than I would normally use for my 12 oz cup, so I steeped it a little shorter to compensate.
I had a sample of this tea something like two years ago, and reading my note I can say that I found it much the same as I did back then. It smells really sweet and floral, with a bit of butteriness, like a really good TGY. But the flavor is more vegetal and less floral, with some butter but not much cream. A tiny hint of sweetness comes out as it cools, but it is still predominantly vegetal, a little like snap peas but not quite. Overall a pretty tasty tea, but when I drink it I just kind of wish I was drinking a TGY instead.
A free sample from Mandala in my last order. I contemplated several of their black teas, but didn’t purchase any of them so it was nice to get this one (#–6) as a sample.
No steeping instructions on the website, so I went with a somewhat conservative wiry-Chinese-black-tea western steeping method. I should note that I was somewhat concerned my water filter wasn’t working properly since yesterday the two highly-rated Mandala teas I drank were lackluster. But I changed that filter recently, so I didn’t think that could be it. This tea convinces me that it was not.
It smells amazing brewed; a bit of grains, molasses, perhaps some notes of caramel and chocolate. The taste is lovely; sweet, with most of the notes from the scent. There is also a bit of raisin. It really reminds me of some of the Fujian black teas I’ve had, although I know it’s not from Fujian. It does also have a little bit of sweet potato, like a tippy Yunnan, but it’s not a strong component. The liquor has nice body and is oh so smooth. All in all quite a delicious black tea, and I’m really happy to have gotten a sample of it.
Equusfell tried to foist this sample onto me after she disastrously steeped it grandpa-style (i.e., leave it in the cup forever, no rinse) quite a while ago when she was just starting to get into tea. I was going to just drink it, and then I decided it would be perfect to use in one of our gongfu sessions to really introduce her to what puerh is all about. I’m not the biggest puerh fan, but I appreciate its subtleties and understand it as a tea, and I was really happy that the session turned out very well.
I think I probably should have done two rinses instead of one, since the first steep was still a little overbearing. It’s been a while since I’ve had a puerh, and I admit I enjoyed “walking in the woods” once again. My first thought was, tastes like a sheng. The earliest steeps had some woody notes and autumn leaves. Then suddenly some really juicy apricot with hints of vanilla came to the forefront. As steeps progressed, it became more minerally and more smokey, with hints of leather.
Overall a fun tea to have a session with, and I think it was a good introduction to the wild and crazy world of sheng.
Quick note about my gongfu experiences with this one. Equusfell and I shared it yesterday in a nice little session. I feel that I enjoyed it a little more gongfu-style, but it still fell a little flat. Not enough rose, and the base tea just didn’t seem to work very well with it. Still no creaminess or floral notes (other than the added rose). Not sure why this one didn’t turn out for me (when the base definitely worked with some others), but so it goes.
Aww, I thought this would be the last or second-to-last tea in my cupboard, but then I realized I had never added a couple of free samples that Mandala sent me with the order. (Side note: this tea has more “flavors” listed at the top than I have ever seen!)
Anyway, I finally get to try Mandala’s much-vaunted milk oolong (#–5). For a while it was never in stock, and then I never got around to ordering it. But I finally did order it, and now I am finally trying it. The dry leaf certainly smells like what I am looking for: sweet, buttery, and a slight tang of fruitiness. Steeped, the “tang” goes mostly away, and yes, it very much smells like buttered popcorn. Perhaps kettle corn, with a hint of sweetness. I think that part of what is evoking that is a note of toastiness, particularly toasted grains.
The flavor is lighter than I expected, at least while it is very warm. Perhaps I should allow it to cool some. Hmmm, mayhaps I need to gongfu this one. It’s just not wowing me right now. When it was still hot it was not very flavorful. Now that it is lukewarm it has at least gained some creaminess and a bit of peachiness. It tastes more like what I was expecting, minus the sweetness (suprisingly). Maybe a hint. Definitely I think I need to futz with the parameters.