1613 Tasting Notes
Over the last several days I have prepared hardly any tea except this one. I can’t function in the morning without my tea powder and milk. I’m out of flavored syrups to add to it. So just milk and some sweetener. No it is not Matcha but it is pretty good for as cheap as it is on Amazon.
We have our first real snow of the winter so I hope that means I have time for tea.
Most of the time I can’t tell much difference between Darjeeling and Nepalese teas. I’m just not that familiar with them even though I always enjoy them. This one though, maybe it is because it is autumn flush or maybe it is the estate but this is the first time I get why some people are obsessed with Darjeelings.
The dry leaf looks like fall, which is somehow comforting on this miserably cold day. The scent is tobacco, then cocoa. Followed by a range of notes I can’t pull together long enough to grasp but at this point its sort of mint, orange, citrus, and candy.
I steeped for 3 1/2 minutes at 200F. It could have gone longer and hotter but I erred on the side of caution. Kind of light in color. The wet leaf is juicy grape followed by woodsy and a hint of chocolate.
This is mellow with only a light briskness and no bitterness. The flavor is grape, but it isn’t straight up grape. It is fuller like there is a hit of citrus backing it up. This is followed the woodsy leaf taste with just a hint of chocolate. As that fades the grape rises up again and remains in the lingering aftertaste.
I started a session with this one today. So far I am at a loss for words. I am really enjoying this puerh but can’t come up with the words to explain it yet. I used about 7 g in my 90ml gaiwan. I am doing flash steeps – fill, put lid on, and pour. The tea is almost as dark as coffee from the first cup. Very little rough edge, no bitterness. It does not taste at all like the menghai palace I had recently, yet the cedar and leather keeps coming to mind and that is what is throwing me. I can’t explain how it is different but it is. I see other reviewers found it creamy. Maybe I’ll get that later.
Until I figure it out, I’ll just be happy with it. I am also kind of impressed at how well I have handled the gaiwan today. It’s almost like I know what I’m doing. I haven’t even burned a finger yet.
I prepared six cups and this shows no signs of letting up. In fact, the last four cups were steeped only long enough to fill and pour. The brew is dark burgundy by the second cup and stays that way. The flavor is spicy cedar, earthy loam, and faint old book leather. This has magic properties for opening my lungs, or at least it feels as such. The best part is, I feel more mellow than the tea I’m drinking. I am not really sure what tea drunk means but if this is it, it is pretty far out man. Peace out.
Feeling sick of winter today. This one said spring to me. Good choice. The dry leaf is battleship gray. The tips are white. It smells sweet, kind of fruity, and grassy. Steeped western mug style the liquor is light golden green. The sip is bold for such a delicate looking cup. It is not a pucker bold, or harsh bitter. It is that solid good green bite. When the intensity drops it brings out a sweetness, and corn. The aftertaste is corn mixed with vegetal.
I cannot catch a glimpse of smoke but then I almost never do in green tea. I probably have tasted it many times without knowing. Someday.
I really like all the Vietnam teas I have tried.
What-Cha – I’m curious, what does ‘Five Penny’ mean?
Let me start by saying I enjoyed this one. You might question that as you read. First off I think the string is too short. The tag was sucked under the instant water hit the cup. I had to fish it out. Second, I had no idea what sticky rice smelled like. Uhmmm, at first it kind of smells like old socks in a gym bag. Yep, I’m a red neck. Third, 9-12 minutes? Seriously? I couldn’t do it. I lasted three minutes and the brew already looked like coffee to me. The house was now filled with the aroma, which is growing on me and has become more food like. That aroma penetrates the brain right up to the point the tea hits the lips. Then it instantly disappears and is replaced by a dusty earthiness that makes me picture roots. Just a touch of mineral. Then after I swallow the sweet sticky rice reemerges and blends with the pu-erh. I love the contrast. A very interesting cup.
Having one of ‘those’ days. Got loud on the phone with a young lady that was just doing her job. She works for our new internet provider. They lied to me. Surprise. I truly am one of the easiest going people you will meet. Once the line is crossed, I can kind of go all Hulk on you. All I want is for them to bury the cable from the satellite pole mount to my house. Now they want $100 for something that should have been done to start with. Sigh. I NEED tea.
This one struck me as awesome. The leaf smells sweet of hay and fruit. The leaf is gorgeous. I may have formed it into the shape of a heart for my blog picture, and I am neither a teenager or a girl. Steeped the ruby red brew has a sweet, fruity, maltiness.
The tea has a briskness that will open your eyes wide. It does not cross into bitter. It fades fast into a rich malt that continues into the aftertaste as is joined by a sweet kind of fruity note. Two thumbs up and I have never considered myself an assam guy.
I have been so busy the last few days because I feel almost human again. The busyness has kept tea consumption rather limited. I made the time to enjoy this one again today. I went with a 3 1/2 minute steep today. Last time it was a full 5 minutes. The difference between the two was really interesting. Today it was malty with unmistakable peach notes. Very smooth. No bitterness. No bite. Only a slight dryness. The aftertaste was green and vegetal tasting. If I have to choose, I would go with the long steep as it seemed to have just slightly more depth, but long steep or short this is a really good Dian Hong.