1938 Tasting Notes
Sipdown, 120. Sil posted earlier about making a matcha milkshake and I couldn’t get it off my mind. So I used the rest of this matcha and made a strong matcha milkshake. It was perhaps too strong… The almond flavor in this is already excessive (the highest level), and I put a lot in (it didn’t look green enough, haha!). So there’s just a hint of almost alcoholic flavoring compound to this that doesn’t usually show up when a reasonable amount of matcha is used. Still, I slurped it down quickly. Mmmm.
I read through my previous note for this one and I really think I don’t have much else to say about it. That was a very thorough note, haha. I will say that I am going to rate this one now because it is really quite lovely. Tons of marshmallowy sweetness. If there is still some of this around when I make my end-of-November order, I will likely include some.
A while ago I cold steeped this but then declared that I preferred it hot to cold, so I never tried to cold brew it again. Howeer, I was curious so I decided to go for it, and as it turns out, it is quite good cold. Perhaps it was just a better batch this time. And the cold brew has officially brought this one down into the sipdownable category, so yay.
Sipdown, 121. I cold brewed the rest of this tea… I didn’t quite have enough of it for my usual cold brew amount so I combined it with some rhubarb vanilla tea from IKEA that I am trying to drink up via cold brew. Perfect, rhubarb and rhubarb!
This was super delicious. Although it was only one small part with the combined blend, the strawberry really came through in the tea and was very juicy and sweet. The rhubarb provided a nice tartness and the vanilla rounded things out. Yum!
I was wondering if I would be able to tell much difference between the two reserve dancongs from the last box, being that I am not usually keen on dancongs. However, I can definitely tell a difference here.
True to name, the Mi Xian was fruitier and more honeyed in flavor. This one is somewhat “crisper” feeling to me, and more floral. Learning that it’s name translates to orange blossom make sense… There is a somewhat bright citrusy note here. This one is more vegetal, and becomes more minerally and a touch stony in later steepings. I definitely enjoyed this one although when it comes to dancongs, I think I liked the Mi Xian more. Glad to have tried this!
Sipdown, 122. I am officially back down to where I was before my swap with Sil, almost exactly one month ago. I am happy I got to try these teas from Yezi because they are clearly high quality.
This one isn’t quite blowing my mind like the last time I had it, but that is not to say that it isn’t delicious. It has a malty, grainy base that I love in a black tea, with some honeyed sweetness. A bit chocolatey, though not as chocolatey as some black teas I’ve had in the past. It’s super smooth with a great texture, not overly thin or lacking in body. Quite a nice tea overall.
It is SO cold in my office right now! Wish I could go home, ugh. Instead I’m having some of this. I might have also thrown in a raspberry leaf tea bag that is giving this a sweetness and kind of muddling the cider flavors, but it was necessary.
I’m not sure I love guayusa, although I still do like it with citrusy flavors at least. I just don’t crave it a lot. For a while I was also a bit turned off by the smell of the dry leaf, but that seems to have passed and I am enjoying this cup.
Sipdown, 124. With a short steep time, a cool temp, and a moderately small amount of leaves, this tea works pretty well for me. It is quite fruity, slightly sweet, and moderately floral. There is also somewhat of a grain-like quality to this tea; not really malty, but slightly like toasted oats. Not my favorite Taiwanese black tea, but a pretty decent one when you get the parameters right.
Thanks to Teavivre for this sample. I actually tried this tea last night in a gongfu session but did not write about it because I didn’t feel comfortable doing so. See, it was really quite bland and uninteresting. Kind of vegetal, but otherwise I couldn’t get much flavor out of it. Perhaps I should have used a smaller brewing vessel, but I dunno.
So, I decided to do a western steep of this. Mash all the flavors together and see what comes out, haha. Unfortunately for me this is still sort of uninteresting. It SMELLS divine. Floral, buttery, creamy. But the flavor falls flat. It is so light, barely there. Slightly floral, a bit vegetal; very similar to the gongfu steeps last night. Perhaps I’m just not one for Ali Shans (I’ve never been wild for them in the past). Other people rave about the flavors in this one so I think it must just be me. I have one more sample pouch of this; perhaps I will try it in a gaiwan session with it.