152 Tasting Notes
Brenden included this as a sample in my last order. :D I threw half of the leaves in a mason jar with 8oz of water, letting them steep for around 14-15 hours.
Man this is seriously good. Mint is the first flavor I notice. It’s very green, crisp, and slightly sweet. Next is the oolong—which strangely enough, tastes like chocolate to me? Am I the only one? It makes me think of Andes mints. (I would eat them obsessively when I was younger!) It’s a very light chocolate flavor but it’s definitely there. It also has a slight mineral taste that wuyi oolongs tend to have. I don’t notice much in the way of cinnamon; there’s just a hint of it at the end of each sip. Absolutely no bitterness in this cup. I wish I had let it steep longer, actually. It’s very clean, fresh, and minty-sweet. The oolong leaves a nice roasty/chocolate flavor in my mouth.
Oh, this tea. It takes me for a swim in a cool mountain spring on a hot, hot summer day.
Thanks so much for putting this in with my order. (:
Flavors: Chocolate, Mineral, Mint, Peppermint, Roasted, Sweet
This is a very pleasant, well-balanced chai! The mint leaves a cool and refreshing feel in my mouth after sipping. The malt chocolate notes of the base tea are a nice complement to the mint and spices. It’s really good. I’ve noticed that the Fujian black tea base doesn’t retain as much of its flavor with a re-steep, which is a bit disappointing. The second steep is much more mellow; the base tea brings some light bread-like flavors, and the mint steps back to allow more of the cinnamon and spice to come forward. It’s significantly lighter but still delicious. I’m so glad I included this in my last order. Brenden knows how to do chai right! ;)
Flavors: Baked Bread, Chocolate, Malt, Mint, Spices
This was a sample included in a Teavivre order.
In general I prefer darker oolongs to the less oxidized ones, but this is quite alright. It reminds me very much of a green tea. I rinsed the leaves for 10sec before brewing. The first steep was 55sec and was very vegetal. It made me think of buttered peas and spinach. A strong umami flavor was present. The end of each sip was floral and buttery, with a silky smooth finish. A second steep (1min 40) yielded a more flowery, buttery cup of pale yellow tea. It was a bit sweeter with that characteristic TGY flavor. A sweet, vanilla cupcake taste clung to my mouth after each swallow. Lovely flavor, and quite strong with such short steeps. (I couldn’t imagine steeping for 3 minutes!) I think if you have a preference for green oolongs or TGY you would really enjoy this tea. As for me, not so much. I could have kept steeping the leaves for several more infusions but two cups were enough for me!
Flavors: Butter, Cake, Floral, Peas, Spinach, Vanilla, Vegetal
(From the UTTB.)
Just got around to trying this one. It’s definitely better the more it cools…I’m getting hay-like notes, sweet cream, honeysuckle, and rice pudding. It’s naturally sweet with a slightly nutty flavor. If I had to describe it as a color, it’s the inside of almonds. A very light tan. The color of foam on top of a latte, maybe. Verdant recommends starting with a 30sec infusion and increasing in increments of 10-15sec. I did a first infusion of 55 seconds and a second infusion of 1min 15. In my experience, longer steeps work better for white teas because they bring out stronger flavors (as long as the water isn’t too hot). Water temp was somewhere between 170F and 190F, if I had to guess.
When the tea is hot it’s mostly hay with a touch of buttery green. I wait about 10-15 minutes after brewing to drink. It settles into that creamy, nutty, flowery loveliness that white teas can have! Very nice.
Thanks for putting this in the box MzPriss!
Flavors: Cream, Hay, Honeysuckle, Nuts, Rice, Sweet, Vanilla
Sipping right now. I used the same parameters that I did for Bu Lang Gong Ting two days ago. Boiling water, 2tsp/10oz, 15sec rinse. Steep times were 35sec, 40sec, and 1min 25.
This tea is very earthy but also very light. I’m getting mild notes of cream, bread, nuts, and chocolate. They all seem to be hovering in the background, coming forward and receding as soon as I notice them. The mushroom, earthy flavors and nuttiness are the things I notice most. I swear I noticed something spicy or peppery in the second steep. As soon as I placed a name to it it disappeared. Agh, did I imagine it?! There’s a sweetness and warm bread-like flavor that sticks around after sipping. Third steep was more woodsy with a drying finish.
I think this tea will age very well. I need to find a different way to store it…I’ve just kept it in the ziplock-seal package it came in. I’ll try a five-minute steep tomorrow and see how I like it!
Flavors: Baked Bread, Chocolate, Cream, Earth, Mushrooms, Nuts, Wet Earth, Wood
I have probably only tried this tea once since I first ordered it. It’s been so long I can’t even remember. Here lately I’ve been revisiting old teas with a fresh perspective, hoping to find something I couldn’t see before…
For this tea I used 3tsp of leaf to 10oz of water, just under boiling. A 10-second rinse brought out heady scents of peach, honey, and lychee! I used my nose to decide when to end the first steep. It was right at two minutes, which fits my normal brewing parameters for black teas.
The initial flavor was peach accompanied by a tart, full juiciness. The sip then turned to cream…sweetness…dark honey. An intoxicating brew. Malt and caramel followed soon after. I noticed that as it cooled, it became more vegetal and grapey like a Darjeeling. It was still honey-sweet but it seemed to sit more lightly on the tongue.
The second steep was 3min 30. I got peaches and cream with a hint of floral background. The finish was slightly drying. Rich caramel-chocolate flavors stayed long after each sip. Despite the dark, heavy flavors at the end the tea was actually very mellow. It’s something I would save for an after-dinner cup.
Hmm…It’s interesting how much my tastes have changed just over the past year. I wasn’t picking up on all of the subtleties before. I’m glad I came back to this tea! And I still have a decent amount left to enjoy, too. (:
Flavors: Caramel, Chocolate, Cream, Floral, Fruity, Grapes, Honey, Lychee, Malt, Peach, Smooth
This tea is the embodiment of springtime to me. The tea liquor is pale yellow-gold. So pale as to be almost clear. It starts with a vibrant green, floral flavor, then gains the sweetness and softness of honeysuckle flowers. The finish is buttery, smooth, and marshmallow sweet. It leaves a very soft pillowy feeling behind. Absolutely lovely. It has been a while since I’ve had this tea, and it’s much sweeter and softer than I remembered.
2tsp / 10oz water
15 second rinse
1st steep – 40sec
2nd steep – 1min 10
Flavors: Butter, Floral, Honeysuckle, Marshmallow, Orchid
Needed a shu to get me going this morning! I haven’t been drinking much puerh since the winter/early spring. It’s something I typically reserve for cooler weather, when I need something to warm my bones…And it usually does the trick. (: Interesting to revisit an old favorite after so long. I used 2tsp of leaf to about 10oz of boiling water, rinsing for 15 seconds first. Steep times were 35sec, 40sec, and 1min 15. Every steep was creamy, nutty, and mushroom-earthy. Each flavor had varying intensities but for the most part each steep was very similar. Notes of baked bread gained strength with every infusion.
Overall I would say Bu Lang Gong Ting makes a bold cup with light sweetness, pastry/bread notes, some fruit/berry undertones, and a strong earthiness about it. Lowering the rating a tad because it’s not very complex—it’s comfortably consistent and reliable. Not very fussy either. Nonetheless, it’s still one of my favorite shu’s.
Flavors: Autumn Leaf Pile, Baked Bread, Berry, Creamy, Mushrooms, Nutty, Pastries, Wet Earth
Got this as a sample in my last Teavivre order. A fifteen second rinse made the leaves open up and release a heady, dark chocolatey fragrance. I used 4 pearls with about 10 oz of water just under boiling for 2 minutes. “Slight” flavor of chocolate…ha! The predominant flavor to me is chocolate/cocoa. It’s rich, malty and juicy, with a thick lingering sweetness. It’s not a heavy tea by any means. It’s very light on the tongue, but the flavors that stay after sipping are full and rich. Delicious…not overly complex, but very satisfying to me. I could use it as a comfort tea. I’m sad that I only have a sample of this left. (: I’d like to spend more time with this, maybe gong fu brew it over a day.
Flavors: Chocolate, Cocoa, Honey, Malt
Received in a swap with BrewTEAlly Sweet forever ago!
Oh my goodness, this tea was unexpectedly delicious. I’ve never had a yabao and I wasn’t quite sure what to expect. I used pre-boil water and steeped for just under 2 1/2 minutes. The tea liquor is very, very pale—almost clear. The aroma is like spice and wood. A sharp smell, but very woodsy. I’m sipping right now…it’s cedar and wood on the front end with a spicy undertone. It’s fresh and clean, like air in the forest, or on a mountainside. There’s a hint of fruitiness that’s like peach or honeydew. At the end of each sip it develops a very sweet, marshmallow flavor. It coats your mouth with syrupy sweetness and it’s SO refreshing. It really packs a wallop for such a pale, modest-looking tea. It looks like it will be going strong for a while, too…if what everyone says is correct! I’m excited. I’ll definitely be sipping on this one for the rest of the day. It’s great. (:
Flavors: Cedar, Honeydew, Marshmallow, Peach, Smooth, Spices, Sweet, Wood