61 Tasting Notes

89

Brewed this one gong fu style.

Except for its name and the appearance of the leaves, this tea doesn’t have what I consider a typical “Yunnan” flavor. It seems to be in a class all its own. The body of the tea is light. It reminds me of a really awesome second flush Darjeeling, but more complex. It has those characteristic grapey and flowery flavors. I also get a subtle olive oil flavor.

Compared with Zhu Rong and Golden Fleece this tea is lighter, with less of a malty/chocolatey flavor. It also has less of the maple and pepper flavors that I associate with Yunnan teas. Still, an awesome tea!

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

Login or sign up to leave a comment.

58
drank Plantation Mint by Bigelow
61 tasting notes

I gotta give this tea some respect. It’s starting to grow on me. I really like spearmint and this is the only readily-available blend with tea leaves and spearmint.

Login or sign up to leave a comment.

84

I don’t normally like shu pu-er, but this is the absolute best shu I’ve tasted. Very light and without the overwhelming earthiness of lower-end pu-ers. I agree with the description that it does have a slight pastry-like quality.

Login or sign up to leave a comment.

91
drank Laoshan Black by Verdant Tea
61 tasting notes

I’m really starting to prefer it brewed Western Style to gongfu. More of the chocolate flavor seems to come out at a longer steep time.

Login or sign up to leave a comment.

97

I’m starting to realize that I might like this better than Golden Fleece.

Login or sign up to leave a comment.

97

I love this tea. Velvety texture, with prominent chocolate and honey flavors. This tea gives Golden Fleece a run for its money. It’s a shame that Verdant is out of stock.

Preparation
185 °F / 85 °C

Login or sign up to leave a comment.

84

This tea had a very unique flavor in the dry leaves. I couldn’t quite pin it down. Maybe a light apple aroma. I just tried the first steep brewing gongfu style (3 seconds on the first steep) and I was surprised by a pleasant vanilla flavor with a light caramel sweetness. It also tasted pleasantly grassy.

It has a medium to light body. Very unique for a green tea and certainly worth trying.

Preparation
175 °F / 79 °C 0 min, 15 sec

Login or sign up to leave a comment.

76

I brewed my sample gong fu style. As the description states Peacock Village Shu has a much lighter body than most Shu’s and very little of the earthiness that I associate with them. I’m tasting sweetness and a vague nuttiness in my first few steeps. I’m not tasting the barley, oregano, and other flavors referred to in the description.

I prefer Sheng pu’er so this one isn’t my favorite. Still, it’s a step up from other Shu pu’ers that I’ve tried.

Preparation
205 °F / 96 °C 0 min, 15 sec

Login or sign up to leave a comment.

88

I prepared this gongfu style. First infusion is super-smooth. It reminds me of a pi lo chun, along with the taste of a good sencha.

Preparation
175 °F / 79 °C 0 min, 15 sec

Login or sign up to leave a comment.

88

The wet leaves smell a bit like coffee and charcoal. The liquor is very smooth and slightly creamy. There is also a charred nut taste in the first steeping along with coffee-like notes.

This reminds me of a dark charcoal roasted Tung Ting that I purchased last year, but the aftertaste of the TGY lasts longer.

Preparation
205 °F / 96 °C

Login or sign up to leave a comment.

Profile

Location

Philadelphia, PA

Following These People