348 Tasting Notes
I decided to break open this sample of Da Hong Pao from Teavivre, and I’m so glad that I did! It has that nicely roasty taste that I love from dark oolongs. What surprised me was the thick, creamy mouthfeel that I got from this tea. It was perfect for this cloudy morning. I also resteeped a few times, and the flavors and texture are holding pretty strong! I’m really impressed by this tea, and will definitely savor the rest of what I have!
I’m pretty confused by this tea so far. The first time around, I remember it was sweet, smooth, and a very nice green oolong in general. The second time, there was something damp-tasting about it. I’m getting that weird dampness again this time around. I know that’s not really a taste descriptor, but I really can’t think of how else to say it. I do have an unopened sample, so maybe a fresh start will help? So far, I’m just chasing after that first time, hoping it will come back around again.
Backlog. I left some of this cold brewing in the fridge. As usual, I totally let it sit there and steep for longer than I should have. So this time around, it was less sweet, more grassy, and more bitter. I never even thought to cold brew a bancha before, but I’m not gonna rule it out after this. I think I just need to keep a better eye on it.
I cold brewed this one because it just sounded like a tea that wanted to be cold brewed. I have to say, when I first opened up the bag, I was hit with this strong smell of maybe cardamom? I’ve only ever had a subtle cardamom flavored ice cream, so I don’t really know what to expect from it. Anyway, after cold brewing, that strong cardamom smell toned down just a tad but was still very overwhelming. I couldn’t even really taste anything other than that. It was also a perfume-y tea in taste, which put me off. So, in conclusion, this tea was really not the tea for me, but I will leave it unrated due to my limited knowledge of cardamom. Thanks to Pyroxy for sending me some to try out!
We got free water bottles from school, hooray! I was most excited because that means I have another cold brewing vessel. It’s kind of getting out of hand, actually. I now have at least one pitcher and two water bottles cold brewing, sometimes three water bottles at any given time. Anyway, this is the first time I’m cold brewing this houjicha. I think I left it in for too long, though, because I’m getting that sharp, intense taste that I don’t like in cold brews. Again, not my favorite houjicha, even iced, so I won’t be repurchasing, but it’s still a fine houjicha.
Sipdown (121)! I threw the rest of what I had in the fridge for a cold brew. The lychee is still very strong and juicy this way. There is something sharp about the taste that I get from cold brewing that I didn’t from drinking it hot. Surprisingly, I think I prefer this one hot because of that. Thanks again to Kat_Maria for sending me some to try out!
I know I’m probably getting repetitive about houjichas, but I needed this one today to really re-set myself tea-wise. For the past couple days, I just haven’t been in the mood for tea, so it’s nice to come back to a reliable, comforting tea to get me excited again. Like I have said in previous tasting notes, this particular houjicha is a bit less roasty than I prefer, but it’s still very delicious!
I couldn’t help but to cold brew this one again because I really enjoyed it last time. It’s definitely heavy on the toasted rice flavor when I prepare it this way. Still waiting to rate this until I have it hot as well, so let’s hope I get around to doing that before I use it all up on cold brewing!