1613 Tasting Notes
Man, did I need caffeine this morning. So of course that means road blocks at every turn. The biggest hurdle was getting the CTC from yesterday out of my teapot. That won’t happen again.
So this smells malty, dry. It smells malty, and a little baked brownies, steeped. It tastes lightly malt and unsweetened chocolate. There is a much desired, by me this morning, briskness to it that starts at the front, early in the sip, and expands around to the sides. It drifts into a sharp finish. Along the way I sense a fruity taste like the Muscat of the Darjeeling I had a couple days ago.
Not a one note tea by any means but not super complex either. Perfect for my first couple cups of the morning.
The dry leaf smells good. The wet leaf smells better. The tea tastes yum! I can taste the caramelized bottom of the cookie from staying in the oven just a minute too long. So homemade. Going with the recommendation by Lupicia I added milk. I also added sweetener because, well, Cookie! This smooths everything out and adds a rich texture to it. This was a fun break. Thanks Stephanie.
Grabbed the gaiwan for some gong fu action. Amanda is a super taster. She tastes cucumber in this. What-Cha even says right on the label tangy cucumber. This is amazingly good, but even gong fu, I am getting sweet buttered corn. I do get passing hits of tangy something. Maybe I need to change my Brita filter or maybe I don’t know what cucumber tastes like. So when Red Lobster throws cucumber on top of my salad, am I tasting cucumber or what ever it is soaked in? I have experienced cucumber as I know it in Teavivre’s silver needle combined with melon notes. That is not what I get here. Amanda, I kneel before you and her super powers (I’m not worthy, I’m not worthy). Seriously, I wish I had your palate and descriptive abilities. Cucumbers or sweet buttered corn, this stuff is awesome.
Let me begin by saying, it is cold here. Negative numbers cold. So I have a box of Swiss Miss Candy Cane and some green tea powder. Hmmmm. Yeah, the idea is a good one, but the reality, not so much. The powder wanted to clump in warm milk. I usually use an ounce of room temperature water and it mixes fine. Maybe the carragean (sp?) in the Swiss Miss caused it to clump. Anyway the peppermint tasted old and the tea was BITTER. Live and learn. On to the next.
Thank you Stephanie for this one. This toucha took me on a wild ride. I used my gaiwan and did 6 cups. It would have gone more. I did not do a rinse – because, lets be honest, I’d just drink it anyway. So the rinse I didn’t do, was breaded deep fried fish and chips meets hazelnut. Yep, that’s what I got and I liked it. Cup two at 10s was bitter spicy barnyard. Almost added sugar or poured it out but did neither. Cup 3 at 5s was spicy, cedar, and underlying leather. Cup 4, 5, 6 @ 10, 12, and 15s, were all similar but each an improvement on the prior. Each mellowed more with the spiciness detaching from the cedar and reattaching on the old book leather. Pu-erh is so much fun!
I am not well versed in Darjeeling tea. That won’t stop me from giving my opinion. The dry scent is a combination of fruity, woodsy, and fall leaf (Muscat?). The brew is bronze/caramel and has a similar aroma to the dry leaf with the addition of a bready note. In sipping this begins fruity and mellow, then swells mid sip to a brisk bite that just as quickly recedes back to fruity and mellow. This is kind of naturally sweet. The aftertaste hangs on. It is fruity, woodsy, and almost malty.
I had no bitterness as prepared. There is a standard amount of dryness. I drank this on an empty stomach and it did not cause me discomfort.
Is this a great Darjeeling? I have no idea. I did enjoy it.
When I opened the sample it was like spring bouquet with cinnamon and clove or maybe cardamom added. I tend to like green oolongs far more than the roasted ones. This is nicely green. The steeped leaf is even more fragrant. What is interesting to me is the first thing I notice when tasting is this is creamy. With the next sip I start thinking creamed corn. Then I notice the floral notes that usually get described as orchid. The aftertaste is leafy, vegetal, and makes me think geraniums. That is my go to descriptor for that green oolong aftertaste. The aftertaste does not drift into latex as with some overpowered teas. I was not disappointed in the taste. For me if it were more floral it would be too much. For me this is the perfect levels of floral and green.
I grabbed this at random out of the box from Golden Tips. It will be my first from them and my first Darjeeling white. Golden Tips puts almost all the information even the most demanding label reader could want right there on the sample. The exception would a product description. If you ordered it you probably already know what it says.
Beautiful furry silver buds that smell like a field of sweet hay and clover. Once steeped I get an additional note of dandelion greens.
The taste is cucumber, nuts, and sweet hay. Late in the cup I detect a finish of clover. Golden Tips calls this fruity but it did not strike me that way. However, the important thing is this is a complex and excellent white tea.
For pictures see here: http://theeverdayteablog.blogspot.com/2015/01/golden-tips-okayti-silver-needle.html
This tea did not knock my socks off the way most of What-Cha’s teas have done. That is not to say it is not a good tea. It certainly is, but in a comfortable way. To me this is a very solid everyday darjeeling. Dry it has a Cheerios and malt aroma. Brewed the scent is fruity and lightly malt. The taste is similar. Very smooth and easy to drink. There is no bitterness or astringency that I notice. Late in the sip it picks up a spicy bite that really makes the cup come alive. I felt no need for additives as this leans a little sweet. This tea stood up very well to a sandwich. Certainly a nice tea on its own, that goes great with food, and the price is right to make this a good everyday tea choice.