95 Tasting Notes
I’ve been drinking a lot of the 2011 Shincha version of this Bancha Suruga and have to say I am very impressed. It has a hearty herbaceous flavor that stands up well to drinking alone, or pairing with food. The brisk and lightly astringent character sets it apart from the more delicate Senchas, and it has a pleasant umami flavor that remains even when cooled. Inexpensive, high quality and medium complexity. Highly recommended.
A few months back, China Cha Dao was kind enough to send samples of a variety of their Oolong teas. Of those I tried, this one had the right balance of sweetness, baked flavor and complexity to keep me interested. So I ordered a 125 gr bag, along with two other unrelated teas, and have been happily enjoying it for the past few weeks.
This morning I brewed it western style in a glass pot so that I could watch the dark leaves unfurl and dance, releasing their goodness to make a copper colored infusion. Since Oolong leaves are only partially oxidized, they don’t impart the dark color of their black tea brethren, but they certainly create a highly fragrant tea with lots of complex flavor notes. Multiple steeps takes you on a journey through ancient forests, smells of campfire, and a brush by an apple orchard. Each time I brew it there are new things to notice, and it is a forgiving tea, brews well every time. A nice find by Jerry Ma at China Cha Dao.
I have been saving this tea for a sunny day where I could sit quietly and enjoy this beautiful tea. I am glad I waited, and this morning brewed up a small pot to start my day. What a joy it was to sip and savor the complex, yet very subtle flavors. If you enjoy delicate white teas, or gentle greens, then this is one you have to try. I actually used a kyusu (Japanese tea pot) that holds about 6 ounces with about 1.5 teaspoons of dried tea leaves.
1st infusion: 2.5 minutes, at about 180F gives a very pale yellow green brew that smells and tastes of sunshine, sweet grass and maybe a touch of shiso ( a knid of Japanese basil/mint).
2nd infusion: 2 minutes, at about 180F yields a slightly more green brew with even more of the same flavors, just a bit more intense.
3rd infusion: 3 minutes, at about 195F brings out more vegetal tones, with maybe a bit of fresh hay smell in the aroma.
Yet another wonderful tea from Verdant Teas. A Yunnan green worth note! :)
I love watching these hand rolled leaves slowly unfurl and infuse the water with a golden brown color. The aroma is seductively laced with tones of honey and dried fruit amongst the woodsy base. Adagio has a winner with this tea that is both complex and consistently very good. Similar to Adagio “Yunnan Jig,” but with a touch more sweetness.
Such an interesting tea… silky smooth, beautiful color, and an aroma that is complex and like no other black tea I have ever tried. The unique flavor definitely takes you on a trip with notes of chocolate, caramel and honey. A warm fuzzy feeling that leaves you wanting another cup. Good thing it holds up to multiple steeps…
There is something of the Wonder (with a capital W) that I had when first watching Charlie and the Chocolate Factory as a youngster. I can hear Gene Wilder and those darn lyrics:
Come with me
And you’ll be
In a world of
Take a look
And you’ll see
Into your imagination…
Sorry about my sappy review, but this tea brings out some long forgotten child-like joy!
I haven’t had many herbal blends that included honeybush and/or rooibos, so was not sure what to expect. I was actually rather pleased, and think this was the favorite I have of the samples I received from Tea Forte. It made a really nice light brew with aroma and taste of both apricot and amaretto. A hint of flowery character, probably from the marigold flowers. Not too sweet, and a nice accompaniment to a piece of buttery shortbread.
What a beautiful tea this Dragonwell Style Laoshan Green! The dry leaves look identical to the very high quality dragonwell (or longjing 龍井茶) teas that I have had the pleasure of drinking. Flat, pan fired and distinctly complete — not broken or crumbled. Truly worthy of pondering the long journey these leaves have made to make it into my cup.
The aroma is the first surprise. Not nutty like the longjing, but that distinct smell of the other Laoshan greens, combining the butter bean aroma with the slight scent of the ocean mists. When described as being somewhat like a Japanese gyokuro, I had my doubts, since gyokuro teas are not only shaded before harvest, but also come from different varieties of cultivars. I should have known better, since David has such a wonderfully developed palate and honesty which I have never seen hyped. You see, I love gyokuro, but my budget leaves it to being enjoyed on only the rarest of occasions!
So I brewed this at a lower temperature (140F/60C) and for just 90 seconds, and what a wonderful complex flavor from this perfectly translucent light green infusion. Sweetness, light grassy flavor and a touch of umami, a surprisingly complex green that is hard to categorize, yet truly enjoyable. It shares the characters of several well known tastes (gyokuro, longjing and Laoshan green) and comes up with a whole new flavor/aroma profile. Second infusion, was slightly higher temp, and only for 45 seconds, yielding a new profile that is even sweeter and lighter. More infusions coming, but I could not resist writing this tea experience up and sharing on Steepster…
This summer, I have been enjoying the Laoshan Northern Green from Verdant Teas, and have taken a real shine to its sugar snap pea flavor and nice light aroma. When my supply was out, I perused both Steepster and the Verdant Tea’s website, where I found some great videos about the farm, and a great description of this Early Summer Laoshan Green. I was intrigued, placed an order, and quickly received my package, filled with teas I can’t wait to experience and enjoy.
I loaded up my medium size glass gaiwan with 4 grams of tea, and did a quick steep of 175F water for 30 seconds (the website says 3 seconds, which seemed too short to my eye). Wow, what an interesting aroma! Somewhat like boiled peanuts or butterbeans – and a hint of saltwater sea spray. And the taste was just about the same. Very solid, sweet and possessing that bit of umami flavor that I have not experienced outside of Japanese green teas. It was so very good, that I followed the initial steep with 4 more, and then started to get a bit of bitterness. I left the leaves in cold water overnight, which cold brewed me just a tad more.
Today I am sipping on this tea once again. I haven’t even started any of the other teas I ordered, other than taken a good healthful whiff of the Artisan Revival puerh tea that David so generously included with my order (read my Steepster review of that one, for another fantastic tea). The only problem with this tea experience (I say with great sarcasm), is that I can’t get the lyrics out of my head:
Some people are fat, some people are lean
But I want you to show me the person
Who doesn’t like butterbeans
Well, you can have your yams
You can have your collard greens
But if you want to please little ol’ me
You better fix butterbeans
Anyone old enough to recognize this snippet from “Butterbean” by the B-52’s?
I had been saving my sample of Kabuse Sencha this past month until I had a nice calm evening to really sit quietly and enjoy the flavors of this wonderful tea. The aroma of the dry leaves is phenomenal and I decided to use the Wazuka, or Southern Kyoto steeping technique which Obubu Tea describes in their brochure and on their website. My small kyusu teapot was used for all, after being warmed first and 5 grams of tea added.
1st (concentrated) steeping: Only 3 oz or 80 ml of 160F/70C spring water, for 1.5 minutes. Brews up a “sencha espresso” that is very sweet, nicely vegetal and tastes like spring. Aroma and after taste have just a hint of a savory character.
2nd through 4th steeping: Full 6 oz or 180 ml of spring water gradually increasing the temperature and time with each steeping. The flavor and aroma become less sweet, and more vegetal with almost no detectable bitterness or astringency. Very nice balance, and truly enjoyable.
The leaves are so tender and hydrated after steeping, that they can easily be eaten. I used mine to make “green rice” for dinner. Simply added the leaves to some pre-cooked brown rice with just a touch of soy sauce and a few green chives on top.
Amazingly well balanced for a single estate Ceylon tea. Nice combination of light astringency and full, round, sturdy character. It is much like a very good British Breakfast blend, with a taste of sunshine and humidity. From the distinct aroma, to the very last sip, this tea asserts itself as a true Ceylon tea. A nice tea to pair with hearty foods, or good buttery shortbread.