61 Tasting Notes

90

This sheng impressed me from the start. The dry leaves had a grapey aroma, reminiscent of a first flush Darjeeling. The grapey aroma lightly carries into the flavor along with a smoky aftertaste. This is a mellow sheng, even with only one year of aging. The musty, woodsy flavors are not prominent at all. This is a great sheng to start with if you’d like to try pu’er tea.

Flavors: Grapes, Wood

Preparation
200 °F / 93 °C 0 min, 15 sec 4 g 6 OZ / 177 ML

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76

The jasmine in this tea is quite strong, but also fresh. The white tea has a very mellow, sweet flavor, but not much of the usual Yunnan flavors like spice or maple. There is an interesting melon flavor to it. I don’t particularly like flavored teas or white teas, but I like this one more than most. I only got a sample size so I did two Western-style infusions. It could be different gongfu style.

Flavors: Flowers, Melon

Preparation
170 °F / 76 °C 3 min, 30 sec 1 tsp 6 OZ / 177 ML

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77

I got a sample of this through Steepster select. It has a very mellow flavor, similar to silver needle. It has a light sweetness and is a bit citrusy as well. It’s almost impossible to oversteep. I don’t normally go for white teas and this one didn’t give me any reason to feel inspired. It’s just not interesting enough in flavor for me to want to actually buy some, though I would recommend it to someone who loves white tea.

Flavors: Orange Zest, Peach

Preparation
160 °F / 71 °C 2 min, 30 sec 2 tsp 6 OZ / 177 ML

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83

Very unique flavor, even for a Pheonix oolong. There is a eucalyptus cooling and other more floral flavors.

Flavors: Flowers

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88

Now that I’ve tried this tea again I’ve noticed a a smoothness and lingering honey aftertaste, which makes it distinct from Laoshan Black. I may considering buying some the next time around.

Flavors: Chocolate, Honey, Malt

Preparation
190 °F / 87 °C 0 min, 15 sec 5 g 6 OZ / 177 ML

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81

Great roasted tieguanyin. It is quite smooth and even a bit creamy in the first cup. Others have noted the smell of incense on the wet leaves, which I detected. I don’t think it carries over into the flavor. There is a slight cooling sensation in the aftertaste. Since this was called a traditional tieguanyin I think expected something a bit toastier. I for a roasted tieguanyin I prefer Rishi Tea’s version.

Flavors: Roasted Barley, Stonefruits

Preparation
200 °F / 93 °C 0 min, 15 sec 5 g

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88

This tea has a very similar flavor profile to Laoshan black with an upfront chocolate taste. Yu Lu Yan Cha is a bit mellower. The wet leaves have a flowery aroma underneath the malt and chocolate, but it doesn’t come out much in the taste.

Flavors: Chocolate, Flowers

Preparation
Boiling 0 min, 15 sec 4 g 5 OZ / 147 ML

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62

Nothing special. Just decent Assam.

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91

Great balance of flavors with a little smokiness. The description of tobacco is accurate to the wet leaf aroma. I’ve enjoyed this tea more and more over time.

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