1642 Tasting Notes
The first time I reviewed this on Steepster was 5 years ago (5!?!? – wow where does time go. I already had a long history with this tea before joining here. Looks like the last time I logged it was 8 months ago. I’ve missed you old friend. The Earl Green teabag version has a brighter bergamot and less interesting green base. The loose version tastes somewhere between a chun mee and a bold Vietnamese green. It is brash and loud – I like that. The bergamot is more of a light background support flavor in the loose version. If Ahmad would double the bergamot, I might need no other tea. This is less than $10/lb. So yeah, it is super cheap but has always been a personal favorite comfort tea. Fancy teas come and go in my collection but this one seems to always be waiting somewhere in the back.
Ello Kiddies, today I finally feel up to some pu time. I love the packaging on these samples. Clever and interesting. It kind of involved all my senses right from the start.
This is a loose leaf shou. The leaf is chocolate brown, large and lightly twisted. It has a boot leather aroma to me.
I tried doing 3 rinses as Wymm recommends on the website, but after drinking the first and the second, I gave up on the idea. The third was my first full cup. Copying straight from my blog: The taste is much like the rinses. Instead of boot leather like the dry scent, this is old family Bible leather. There is a gentle sweetness to it. I find it immediately warming and comforting. There is no bitterness and nothing off about it. This is nicely smooth with no rough edges. There is a woodsy cedar spiciness late in the sip that adds just enough bite to be interesting without adding distraction.
I’ll continue steeping this throughout the day. It has been a while since I have had pu-erh and my tummy is rumbling in appreciation.
First, thank you Lulu for the sample. I tried the survey link and could not get it to work.
I thought Dongding was a heavily roasted oolong. Happily, and to my surprise, this one isn’t. I do my best to fairly review heavy roasted stuff but it is honestly my least favorite type of tea. So Yeah for this one!
The dry leaf is so floral. Love. The nuggets are tightly rolled with just a little stem tail. After steeping I always am amazed. How did they get all that leaf and stem in there?
So, the taste… this is how I think all oolong should taste. I am not really catching any roasted note at all. Instead, I am catching the orchid like floral notes, followed by a passing buttery popcorn flavor. There is also a spice note along the lines of nutmeg. Very nice.
The leaf on this looks like it was plucked five minutes ago and put into the bag. They are perfect, with many classic examples of a leaf and a bud. The liquor is bright clear and like yellow gold. The taste is complex and changes as the cup cools and with each steep. For reasons I can’t explain, this one just didn’t grab me. The taste starts kind of dusty. Once the cup cools it picks up a woodsy flavor under a vine taste. There is also a touch of muscat grape type flavor. The aftertaste is strong, lingering, slightly sweet, and plant like. The second cup has a duel personality going on. It is darker, more woodsy, and almost mushroom. At the same time it has a brighter, more green sheng, almost bitter but not, flavor. There is a stone fruit kind of thing like almost an apricot present. As it cools I am noticing more of a floral note that reminds me of peonies. The aftertaste is again strong and green vines with a citrus touch. Reading this, it sounds right up my alley. I should love this. Why don’t I? I guess I have to admit, I really can’t love them all. That makes me sad especially since there is nothing wrong with the tea.
I love white tea. I love the deep quiet flavors of it. I really did not know what to expect from an assam silver needle but it is What-Cha and they know how to pick them. The moment I caught the first hints out of the bag I knew I would like this. It is sweet fresh grassy hay, like really fresh cut hay. Yet it is different as this smells nicely of malt. I mean it is assam so maybe I should expect it or at least hope for it, but honestly it surprised me. It looks like silver needle but not. It is more needle like and darker than Chinese silver needle. The tea brews to a light white grape color.
The taste is so good. I taste the hay and light touches of melon that I expect but I also get the malt. This nicely sweet with no rough edges or bitterness. It could stop right there and I would have been happy. But it doesn’t.
I prepared a single mug in my clear teapot. What I loved most, no, what I LOVED most about this was the surprise note of honeysuckle. I almost never taste what I’m willing to call honeysuckle because it grows everywhere here and is one of my favorite spring fragrances. Nothing duplicates it for me. Until now. It even has the wonderful taste of that single drop of ambrosia from inside the flower that we used to harvest as kids and place on our tongue. To get both the floral scent and honey like taste is unheard of for me.
My disclaimer – it is a white tea so it won’t give you the breakfast assam smack down of flavor. If you love a wonderfully gentle and deep flavored tea then I highly recommend trying this one.
What-Cha keeps impressing me with their ability to find the unusual and delicious. The leaf is so white it looks ghostly. Instead of soft tender buds, these seem more crisp. The dry aroma is field grass. Once brewed the first cup seemed more green tea like than white. At first I thought it tasted dairy or milky. As it cooled it became creamy corn. Behind it is a vegetal green flavor and the good type bitter of excellent green tea. This is interestingly complex but not particularly subtle. That is unusual for a white. Had I not seen the dry leaf, I would have a hard time believing. A white tea for people who don’t care for subtle white tea.
The second cup is totally different. It reminds me of sheng. The main flavor is apricot. Along with it is the bright sheng bitter. It doesn’t seem drying and doesn’t have cheek tingle. It just has a neat edge. A shorter second steep might calm it but I’m kind of liking it. So I have a white tea, that is at first like a bold green, then becomes a young sheng. How cool is that?
I am finding Vietnam teas to be bolder and just different than other regions in a good way.
This is just such a neat tea. Maybe the largest leaf of any I have ever seen. It tastes of apricot and peonies in a mountain stream. In later steeps add in plums. It is smooth and mellow with just a hint of bite trying to peek through. To me it is almost like something from Nepal instead of Africa. It is a white tea, so it is on the subtle end. This is the first tea I have brewed in two weeks that I felt like paying attention to detail. Hopefully I am on the road to well. Tea – how I have missed you.
Started my day with sour milk and stale toast. Not a good start. Picked up considerably when I brewed a cup of Golden Yunnan. Smoke and leather. Going to miss this one. Sadly this is the last of it. Also sad that my bag of it lasted longer than the company. When I finally get around to buying more tea, I’ll have to try the Esgreen version for myself.
The last couple weeks what few cups of tea I have made have been mostly back and forth between this luxurious EG and my old Ahmad EG stand by. The color of this one is beautiful. It is between burgundy and black cherry. The aroma is a very smooth bergamot with just enough Ceylon base to make me happy. I always want to taste the base – the main reason I seldom drink Twinings EG is the base is too absent. Nina’s uses a high grade Ceylon that I find doesn’t develop bite. I do miss the bite but this makes up for it with the wonderful smooth bergamot.
I made it to church today for the first time in three weeks. The band has struggled without me, which is flattering, and not at all what I want to see, at the same time. I am better but no where near well. I am going to try practice Tuesday and see if I am able to play on Easter. Happy thoughts and continued prayers welcome.
Can’t post a review on the blog until the 23rd as my data plan hit the limit and it won’t let me upload pictures until the new cycle.
Anyway, this tea is pretty off the rails cool. What it has in common with other white tea is it is subtle and mellow. That’s pretty much it. I’ve had 100g bags of tea that barely took up the volume of this 10g sample. Seriously, the leaf is huge and not rolled or twisted. They are brown like fall. There is no silver haired buds to be found. I agree with one of the reviewers, it is almost like we are being punked, until you sniff it. The dry scent is fruity and malty. Nice.
I steeped this at 176F for 3 1/2 minutes. It gives you a beer colored brew. The taste is apricots drenched in fresh mountain streams. It is slightly malty. I catch lovely floral notes of peonies. It is so mellow and lightly sweet.
I sense more resemblance to a light black tea than to a white. Now, stout black tea lovers will most likely never make that connection because it is such a subtle tea. The cooler it got the more I loved the taste. It had almost a wine like bouquet with the floral notes. The trouble I had with it was that at room temperature it becomes a gulping tea as I found it that refreshing.
If you enjoy a mild meditative tea, this one from Africa should not be missed. If you more inclined to enjoy big bold flavors or highly roasted notes, then you are probably going to be underwhelmed. Me personally, I don’t ever crave highly roasted oolongs, or chai. I am pretty picky about flavored teas. I want to taste the base, unless it is something desserty or intentionally overpowered like H&S Hot Cinnamon Spice, or pretty much any good Earl Grey.