350 Tasting Notes

I have finally discovered the right treatment to masque the floral notes of green oolongs.

Ginseng.

On the one hand, this is sweet. Not a leaf with a sweetness to it, but actually sweet. I assume part of the ginseng treatment involves a sugar of some kind. This is not just on the tongue, but there is a burnt caramel sugar aroma both in the cup and from the liqueur.

Alas, I radically over steeped my second cup. :-(

Preparation
Boiling 0 min, 15 sec
ashmanra

I loved this. My friend disliked it a lot. The ginseng reminds me of how licorice root makes me feel in the throat soothing herbal blends.

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I’ve decided that, moving forward, I’m no longer going to put numeric ratings on my reviews.

a) Everyone has their own sliding scale that they then can’t really apply to someone else’s numbers
b) I don’t want to have to read everyone’s profile to know what the numbers mean
c) I don’t taste a lot of tea that I’m not highly confident is quality leaf and that I’ll enjoy drinking, which jams up my ratings almost all well above 75, most even above 85, which becomes fairly useless
d) On the rare occasion I get something I don’t like, that’s my personal taste, my preference, it is rarely a reflection on the quality of the tea, itself

So. No more numbers. Let’s talk about tea, and use words to “rate” the tea.

My recent experience with the golden fleece has me focusing on the non-flavor aspects of tea.

I’m on about my 10th steep of this first flush and the liqueur is still strong, mellow and soft with near instantaneous steeping.

The brew is thick and soft in the mouth, no bite on the tongue and no astringency at the finish. I’m sure I already knew this, unconsciously, but this fullness on the palate is a huge part of what makes me truly enjoy premium tea in a way that I don’t enjoy a bag of Lipton in a hotel room. It doesn’t really have anything to do with the Lipton “tasting bad”. With a splash of lemon or sugar Lipton is just fine. And you can’t really say that it is “thin” either. You can get a brew almost as black as coffee even with a cheap tea bag.

But what you can’t get is that full, thick mouth feel. It is what I think makes most people enjoy coffee but not enjoy tea if they’ve never had truly good tea. Bad tea is … for lack of a better word, watery.

Ten steeps in, this darjeeling starts to taste a whole lot like a peony white tea. Sunshine and hay and dusty old books. What’s interesting is just how different this is from a late season darjeeling which will be much more like an oolong or even an assam. But in this first flush there are no amber, toasted or black notes at all. There aren’t even really any green notes. This is really much more like a fine white tea than anything else.

Am I totally blanking or is the whole first flush, second flush, late flush thing not nearly as emphasized in any other tea beside darjeeling?

Preparation
Boiling 0 min, 15 sec
ScottTeaMan

Sounds like a great tea! I have to agree about the distinct differences in the flushes of Darjeeling teas. That is one reason Darjeeling teas are such a favorite of mine. It’s like there’s almost always a surprise in the cup-or surprises. :))

Jim Marks

I am now remembering there is some Chinese tea that separates into pickings prior to and after the celebration of some festival, but I cannot remember the name of the tea variety or the festival…

ScottTeaMan

Pre-chingming teas. This is from Upton Tea Imports:

The festival of Chingming (Qingming) is a 2500 year-old tradition in which people visit the burial sites of their ancestors to pay respect. It is significant in Chinese tea culture because it serves as a demarcation between a distinct pre-Chingming plucking period and the subsequent plucking period occuring after the festival date (usually around April 5). Pre-Chingming teas are prized for their delicacy and subtle, fresh nuances.

ScottTeaMan

In 2009, Upton’s procured some Tindharia Autumnal “Diwali” tea, to honor and celebrate the Festival of Lights. Here’s more info on Diwali:

http://timesofindia.indiatimes.com/diwali/eventcoverage/10244929.cms

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I must have used too much leaf on my first tasting occasion with this tea. I basically dumped all the loose bits out of the package and it was clearly more than I needed. Today I used a far more modest amount and while greatly softened, I think I could use even less and still have a strong, mellow cup.

One thing I’m beginning to discover with sheng is that most of the time it is less about differences in flavors and more about how directly and rapidly the tea impacts my chi.

This tea has a very long finish and a very thick mouth feel which results in sensation on the tongue which drives the movement of energy around the body (there is a significant meridian at the roof of the mouth which is activated by pressing the tongue against it — this also ensures breathing through the nose which is more efficient).

Anyone else have experience with sheng where the flavor profiles are quite divergent?

Preparation
Boiling 0 min, 15 sec

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Another tea from sample round #3

The dry leaf smells like a shoe store verging on a sneaker shop. Sneakers have that odd smell akin to “new car smell” but particular to themselves. This isn’t a bad smell for an aged tea. It is close enough to the leathery aromas of a shoe shop that it makes the tea quite inviting.

Because this is loose leaf, not a tuocha, the first steeping happens very, very fast. My cup is almost as dark as my daily drinker “wang pu er” from Upton.

But the flavor profile is quite different. Some of the sweetness of the golden buds remains behind all this musty shoe leather. There is a short finish with solid astringency, almost like an Assam. I’ve never had that in a shou pu er before.

If you like quick and easy shou tea, but lament the way in which they all seem to eventually taste the same, give this one a try, it has some genuinely unique notes.

Preparation
Boiling 0 min, 15 sec
ashmanra

Oo, I tnk I got this one, too! It sounds delightful!

K S

I know I have this one too! I haven’t had a puerh in a while…

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Another tea in sample set #3

The flavor profile here is more like a da hong pao than black tea, which is interesting. I’m into my third steep of 5 pearls in my 4oz gaiwan and the leaves are finally fully open. This tea has excellent texture, mouth feel and finish, but so far the flavor is a bit soft. I’m curious if I’m not using enough leaf or if perhaps this tea simply prefers Western style steeps.

I will use the remainder of the sample to do a Western style and compare results.

Preparation
Boiling 0 min, 15 sec

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Round 3 of Tea Vivre samples begin!

First, I want to acknowledge that many people were concerned about the double packaging of samples in the past and they have listened. This set arrived in individual packages which were grouped together into a single outer sealed pouch. Much less packaging but still a dedication to freshness. So thank you for that!

This is a much bolder LS than I usually drink (Upton’s Black Dragon). And since I have defended the black dragon’s refined notes in contrast to most LS, one might assume that I would therefore be less interested in this leaf.

But as it turns out, this leaf has a lot going for it. There is no sharpness here, in spite of the bold flavors. There is also no “meatiness” which is my primary opposition to most LS with bold smoke.

While I don’t think this would replace black dragon as my “daily drinker” I do think it may be replace black dragon in my “jim john’s blend” trio of teas.

Preparation
Boiling 2 min, 0 sec

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I had this again today, and while I love the flavor, it stands as a great lesson in understanding great tea.

Compared to the golden fleece, the flavor here is certainly comparable. Maybe even better, depending on which notes you prefer.

But flavor isn’t everything and in every other way, the golden fleece shines far and away superior. More complex mouth feel and texture and length of finish and all those things we forget until they aren’t there.

Preparation
Boiling 0 min, 15 sec

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I have to confess that, lately, the early steepings of sheng have been very overwhelming for me. I find myself kind of wincing through them to get to the more accessible steepings that come later.

This seems like the wrong attitude to have when enjoying a 2004.

That being said. This liqueur actually seems to mellow just by allowing it to rest in the cup for a few moments.

The resinous tang of rosemary is here, and there are suggestions of softer, warmer things to come in later steeps (I’m on #3 now).

I am hesitant to rate this tea until I’ve prepared it on more than one occasion. I find the more tea I drink, the less comfortable I get with the whole numeric system idea.

Preparation
Boiling 0 min, 15 sec

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95

I’m always amazed at green teas that are so sharply, deeply, assertively vegetal as wet leaf but which produce thick, soft cups.

This is one of those teas.

Suger snap peas. Fresh from a garden, not the store. Maybe just a bit over-ripe, a bit of the sugar has gone bitter, but that’s what makes them nutritious, right?

The color of this liqueur is fantastic in my pale green gaiwan with the emerald koi around the edges.

Preparation
200 °F / 93 °C 0 min, 15 sec

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98

The wet leaf here actually has a very similar aroma to the golden fleece, but sharper. You know this is going to be black tea, not red.

My wife just handed me a square of Theo 70% chocolate with orange and I’m trying to get that off my palate more thoroughly before I start insisting that this tea has notes of bitter cacoa and orange zest ;-)

That being said, the two pair remarkably well. This tea lacks the long, lingering sweetness of the dian hong, but it has a thick mouth feel and does linger, although not nearly as long.

This is a truly excellent black tea. Something like a fig reduction over lamb — a risk, too easily off the rails but so fantastic if the balance is just right.

I suspect this is a tea that can very easily be mis-steeped.

Preparation
Boiling 0 min, 15 sec
Bonnie

Too true. It does take a shorter steep than most! But well worth brewing…a fine tea!

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