1326 Tasting Notes
Terri was amazed at the dry leaf scent. I didn’t really detect much of any. That is OK because the wet leaf more than made up for it. While the leaf was still steaming hot, this was mostly just dark roasted notes but as it cooled a moment it made a magical transition. This aroma of spices and a fruit (maybe apple?) came forth. It reminded me of an incense I burned years ago. I don’t recall ever smelling sandalwood before that that is the description Verdant uses. I’ll agree because I don’t know better :)
I have never had aged on purpose tieguanyin so I did not know what to expect. The taste is far smoother, silky even, than I expected. It has a little side tongue tingle but no harsh edges. The roast and the oolong notes are mild and very well behaved. The aftertaste is sweet like a mix of honey and raisin.
I am not normally a big fan of dark roasted oolong but this was a wonderfully surprising cup. I very much enjoyed it and am looking forward to more steeps. Thanks Terri for sharing.
I have barely had time to drink tea lately, much less post about it. I did manage to get in a cup of this last night. I wanted sugar cookie but only have a few bags left. This one I have a box and a half of so it is my go to for a while in the evenings. It is a pleasant cup so I don’t mind.
Finally got ordering this down the way I like it. 2% milk, 1 Splenda (no syrup), and no whipped cream. That should bring the calorie count way down. They went heavy on the matcha much to my appreciation.
I noticed today this does have a slight caramel note. When we did our shopping today, I picked up a small bottle of caramel syrup and one of vanilla. I am going to play with the China green tea powder and see if I can come a little closer to the taste of the GTF.
Know what you get when you don’t really wash out your press from the last spicy pu’er you had and then brew white peony in it? Yeah, that’s right. White peony with a light ginger taste midsip. One of those stupid moments that actually didn’t turn out too bad even if it isn’t what I was going for. 3:00 and its the first tea I have had all day. Too busy.
I never see reviews of Peony Tea S anymore. I suspect shipping is the culprit as their tea is very good. This is 2 years old and still very fresh tasting.
I read through the first page of tasting notes on this one and I have to accept my tastes are just way different. I can smell pu’er but I don’t taste it. What I get is ginger, then elderberry and licorice coming in with sweet fruity highlights, this fades into a warm cheek tingling from the peppercorns. There is nothing here I don’t like, I just don’t care for them combined. It kind of reminds me of a fall chai blend. I pretty much don’t like chai. While that is not what this is, my brain has already made that connection. Every one else seems to love it. That just proves every good tea does not appeal to every tea drinkers tastes. Well blended and complex – I just don’t care.
A couple days ago when I first tried this tea, I was a little intimidated by it because it is so rare and is the most expensive tea I have tried to date. Today I relaxed at didn’t sweat it. I used 175 F filtered water and a 2 minute steep. That is half the time and 10 F cooler than listed the label.
Wow! Is really all the explanation necessary but in case that isn’t enough for some of you. The wet leaf is creamed corn and steamed spinach. The brew itself is so crystal clear and more honey tinted than the green I got the first time. It tastes of creamed corn with a mild dragonwell bite. It is crisp and now the aftertaste is long lingering.
Once again I am filled with that inner warming sensation Terri called good tea energy. This is truly an awesome cup. I really liked it the first time. Changing the parameters to suit me made this an extremely incredible cup. Wow! Just Wow!
Continuing on with this again today. The sample I have is formed in approx 1 inch squares that are easy to separate but the leaf itself is very densely packed. I thought it might take a few extra seconds to get this going again from yesterday. I was wrong. I almost got it too dark at 30 seconds. Just a hint of roughness late in the sip but that is because I should have gone half the steep time. Still very easy to drink. This is a good one.
I am not entirely sure I am reviewing this in the correct place. This was given to me and mine has “Love of Dayi” on the bag in addition to 2010 Menghai Brick.
I love little brickettes and touchas. I don’t have to figure out how much to use. This one is quite solid. Even after steeping for 45 seconds. I’ll be spending a lot of time with it tomorrow. After steeping the aroma is kind of 4-H barn. But the taste is really nice. It is horse tack and cedar. Smooth as silk. There are no rough edges that need tamed here. Very easy to sip of chug if you are so inclined. Kind of sweet. Me and my Splenda monkey like that. A very enjoyable pu’erh.
I received this yesterday from Angel and Teavivre. I quickly pushed it to the top of my must sample today list. This is a very rare and extremely early first flush dragon well, picked before March 26, 2014 . It makes me a little nervous tasting such a rare tea.
The leaf is much smaller than I expected. My guess is this is due to the very young age of the bud and leaf. Very flat. Pretty color. It has a faint aroma that is distinctly dragon well.
I steeped in 185 F water for 4 minutes per the label instructions. I would have only gone two minutes without the label. The liquor is extremely clear and almost colorless with only the slightest green tint. The wet leaf aroma is steamed spinach and cream corn. I really liked the scent.
Sipping I get brisk, almost bitter but in the good green tea way. It is very crisp. The aftertaste fades very quickly but (and this is my first such experience) it leaves behind a warm inner glow. I am not talking about the tea. I mean me. It filled me with a warm glowing feeling. Unique and beautiful.
Also thank you to Angel for including the beautiful silk scarf. My wife saw it in the box and said, “Oh pretty!” She grabbed it, put it around her neck, and it is still there today. Your kindness and generosity do not go unnoticed.
I seldom brew blooming teas. They are pretty but seldom tasty. That said, I liked this one a lot. It tastes of cantaloupe melon and what my brain detected as flowers with something like very light clove or clover. Is that what lychee tastes like? I have no idea.
My wife and I drank the first 16 oz pot straight down and agreed we needed another. I am pretty sure it would have gone a third pot.
If you are going to prepare a blooming tea for display, it should be something you would actually want to drink. I think this is – and my wife agrees.