1315 Tasting Notes
I have been sipping on this one for the last couple days. Thought I should do I note although you probably can’t find this one any more. I was digging through the drawer craving a ripe puerh, I grabbed this instead. I almost put it back because it is a raw puerh. I am so glad I didn’t. My only other note of this one is two years old so I wrote it while this was very new. I loved it then. After only two years it has lost almost all of its young sheng brightness. This is wonderfully smooth and mellow with solid obvious leather notes. It is no where near as intense as a ripe puerh but personally I find its depth and character to be super enjoyable. I’d like to see what happens in another two years but it just may not last that long.
Prepared this two days ago and again today. First attempt was 12 oz. It was supposed to be 8 oz but there were 4 ounces left in the kettle from a previous gongfu session. The tea was very smooth with no bitterness or astringency. It had a mildly thick creamy feel. The flavor was rather straight forward and reminded me of fall leaves. My brain recalls it tasting very similar to a Formosa oolong I had a couple years ago. My brain very often remembers things quite wrong.
I thought maybe if I tried this again with less water I would get different results, and I did. The second time (today) I used 6 oz and 3 g of leaf. A squirrel named Google distracted me and I steeped this five minutes. Holy Cow! This was bitter! Except for that, the flavor was still light and woodsy.
If you are a big, bold, highly flavored, tea drinker, you will not get this one. I prefer light notes even in flavored teas – except my beloved Earl Grey, which must be able to peel paint when needed. This is a simple, light in taste cup, good for a quiet afternoon like today.
Tasting note 1313. That being the address on Mockingbird Lane of the Munsters I thought I would tie the two together. In a 1964 episode titled Herman The Great, and totally unrelated to the plot, Lilly, preparing tea, says, “This Chinese tea always acts up when we put it in the Russian samovar.” I’ve been saving that for weeks just for this note.
Tastes like berries to me and help knock me out for 7 hours. Yeah sleep.
I knew as soon as I opened the sample that I would not like this one. I have not changed my mind. Hibiscus. No. Just No. At least not at this level. I can taste apple but could not bring myself to care enough to keep trying to pick out other flavors.
On the other hand, my wife who can’t have caffeine loves this type fruit tea. She gulped down the first hot cup and told me to make another. That one she iced. She insisted I try it. It is cold and watered down but it still is not fit to drink. She disagrees. Pick a side of the fence to stand on based on the ingredients. You are not likely to change your mind later.
Thanks Good Life Tea for letting my wife try this fruit tisane
I first tried this tea when Steepster was behaving badly. I am actually glad I couldn’t post a review. My first experience was not the best. I did a western style per directions (176 F, 3 minute steep, and 3 g of leaf). There was almost no taste.
Next I brewed it in a 90 ml gaiwan. I used 3 g and 190 F and long 3 minute steep. It was better. It reminded me of potato with some White peony notes and a pine note late in the sip. Later steeps developed a TGY like aftertaste.
Today, I prepared it western mug style with the last 3+ g of leaf, 190 F water and an 8 minute steep. It was the best cup yet. Slight potato when hot but as it cooled that faded. The cup was more white peony like but as with the gaiwan I really thought it closer to camellia flowers which are more wood like in flavor. It had some light fruit notes and maintained what to me is a light green oolong aftertaste.
Definitely requires long steeps to develop the flavor. My least favorite from What-Cha but the neat part of the experience is getting to try a purple varietal white tea – from Kenya.
Last week we ran all week long with almost no time for tea. This week we begged each other to please stay home. I still haven’t had tea. So busy. This morning we sat out on our under construction porch for a few minutes before the workers arrived. It was like 55 degrees – awesome. My son who lives next door popped over carrying a cup. It was earl grey. I could smell its awesomeness from 10 feet away. I had to have tea. So I brewed a cup drank half of it and hours later I got to finish the cup. It was great as always but we are too busy. Hoping tomorrow is much slower.
Feeling a bit exhausted. Things are a little too hectic at the moment. So I could whine, or curl up in a ball and hide, or I could just have a cup of tea (maybe six). I choose the tea. I finished off the sample. I am not sure if I have more of it somewhere or not. If so I’ll stumble on it later and be surprised. I have always really liked this one. The leaf is beautiful. The wet leaf scent is so vegetal and inviting. The best part though, is just sitting quietly with the cup and enjoying it. Excellent refresher.
Out of the bag this smells really chocolaty. Once brewed the leaf scent is rooibos while the mug has a chocolate aroma. The taste starts rooibos, without the harshness so common to this type drink, then mid sip it changes to a nice chocolate. At first I thought it tasted a bit thin and ended with a mineral taste. Then I added sweetener and the flavors got bigger. Now the rooibos and chocolate seem to swirl around each other and in between there is a neat minty like thing going on. I am not generally big on rooibos but I liked this one.
This morning it was just me, this powder, some vanilla syrup, milk, and rain. Much rain. The tea was tasty.
I think I am about to give up trying to use xantham gum in my morning smoothie. I have tried everything I can think of and don’t like the results. It is to slick feeling and causes the tea powder to clump. Kind of an expensive lesson. Anyone had success with it?
The rain is kind of comforting today although it means construction can’t move ahead. The dog is OK with that as he is tired of barking at them anyway.
Hello, hello, hello…. Is anybody in there?
Broken Steepster is not much fun.
I had this one yesterday. This is a really nice young sheng. The first cup is almost subdued. Sure it is slightly bright like raw sheng tends to be but not in an overpowering way. It is slightly mineral and slightly mushroom, yet neither are strong or offensive. Crisp, I think fits this nicely. The aftertaste really hangs on and seems floral to me. The second cup has a bolder but similar flavor. I detect some hints of leather. The third is the brightest, with an almost puckering bitterness. Cup four returns to a much milder cup with apricot notes. The aftertaste lingers and changes from cup to cup. It starts floral then seems more like a tieguanyin. By cup four it has a combination of both. These have all been about 8 oz cups. I have no idea how far it will go but it shows no signs of letting up. Very nice. Thank you Teavivre for this lovely sample.