2245 Tasting Notes
Thanks for sharing some of this, Courtney! I was actually quite pleasantly surprised by this tea – there was tons of freeze-dried raspberry, making for a strong, true flavour, and the genmaicha was perfectly toasty. I couldn’t really taste blackberry, but it’s easy enough for me to lump that in with raspberry flavouring. I did find that for a few sips, the genmaicha was a bit overpowering, whereas other times it was the perfect balance of fruity and toasty. Certainly a significant number of notches above some of the other genmaicha blends I’ve had (though nothing can beat the original Marshmallow Treat or Cherry Cheesecake).
Roasty green oolong? Unsurprisingly, this one was a big win for me. Absolutely delicious. Roasted, creamy oolong notes, and if there were floral notes, they were masked by everything else (or toned down, and I didn’t notice them). I’ll have to try this one next to an unroasted dong ding oolong, as well as an aged tieguanyin, because in my head, the flavour profiles are all quite similar (and I don’t think that’s quite true).
Second infusion was very similar to the first – these leaves pack a lot of flavour!
A huge thank you to Angel and Teavivre for including this sample in my package!
A huge thank you to Angel & Teavivre for sending me some oolong samples! It was perfect timing, since I have just been refining my ability to taste the differences between different oolongs (instead of saying they all taste oolongy) and be able to figure out which ones are floral (not my favourites), creamy (yes!), roasty (even better!), or various other flavours.
I kind of randomly selected this tea as one of the first two I brewed up (I couldn’t choose…) I was expecting a tea on the lightly creamy side, since it’s a high mountain oolong and that’s the association I have in my head, but instead, it had much more of a green, floral profile, like a tieguanyin. There was perhaps still some creaminess, but floral notes definitely dominated. As I’m not the biggest fan of floral teas, this wouldn’t be one I’d purchase myself, but it’s pretty tasty if you do like that sort of flavour profile. If, however, you want a milk oolong-type tea, my first experience with this one makes me think that you should try something else first!
Weird… loved this the first time I had it, but the second time? Couldn’t even taste any black currant. Still have another cup’s worth left, so I’ll have to see what went wrong… (there’s a small chance I confused it with Boston, which I brewed up at the same time, but I swear the tea I described in that tasting note had no black currant flavour whatsoever, and it was quite prominent in this tea, in my recollection).
Put some of this in a travel mug earlier this week as well, since I wanted to try it again after having had ATR’s fancy schmancy tea that I don’t remember the name of… oh, Brioche. Right. I think I preferred ATR’s, but this one is pretty tasty, and neither would make it onto the “must have” list, so in my mind they’d end up being more or less comparable. Which is fine by me! A side by side comparison might be interesting, but that’s not likely to happen for me anytime soon (or ever, truthfully).
Oh, and in case you were wondering, this tea does taste like almond sugar cookies. Or perhaps almond biscotti. Definitely almond, but not leaning too far towards amaretto.
Another travel mug of this earlier this week, mostly because it tastes great that way, and because it was easily accessible (i.e. in the tea basket downstairs). Nearly done this one – can’t believe I’ve almost sipped one of the Happy Bag teas down without even trying some of the others! Haha. I’m terrible…
Another tasting note backlog… somehow I have less time for Steepster post-Masters than I did before I was done. Heh. I also haven’t been drinking quite as much tea, although the flurry of notes I’m about to post will make you believe differently (they’re from the past week or more, though, so not many per day).
So this tea. I swear, everytime I brew it up, I’ve forgotten how delicious it is. It’s so burny and toasty and chocolatey… mostly burny (but not in an ashy sense), and I quite like it. Stands up well in a travel mug, and for multiple western-style infusions. I think I have maybe 3 packets of it left (I use a whole 5? 7?g packet when I brew it up).
I had previously only tried one yabao tea, that being Verdant’s Silver Buds Yabao, which I find to be tasty enough, although it’s not a tea I’d want all the time. It tasted very much of juniper, in my opinion. This tea, however, is quite different. I can taste the similarity to the other yabao, but there’s a smokiness and the flavour is much less juniper-like and green – a richer, almost more complex, aged flavour. It’s actually really quite good, and makes me want to try more yabaos! One difference is that this one is darker in colour than the silver buds yabao; I’m not sure why, but I’m guessing it’s affecting the flavour (I don’t know if it’s aged or roasted specifically, or anything). Anyhow, mission: try more yabao tea will be happening. Eventually.
Again, too lazy to figure out which season this is from. 2012, though. Probably spring 2012.
Anyhow! Tasty, but weaker than I would have liked. Likely didn’t use enough tea, or didn’t infuse long enough (because it’s old… I know I know!) It was still pretty good though, I just need to remember to adjust parameters a bit for older teas. I’ll be re-stocking this tea for sure once I’m out, as I find it superior to “real” dragonwell tea, for the most part.