988 Tasting Notes
Confession one: I noted this once before but after having the Jin Jun Mei which is very good but not overly strong flavored, I can still smell it on me hours later. Ode Fujian cologne? Mmmmm.
Confession two: If someone hands me a candy cane I always say thanks and then stick it in my coat pocket to be found weeks, months, or more later. Sad but true. If you hand me a cup of candy cane lane it will be gone it a few minutes. Of course it probably doesn’t hurt that sticking it in my pocket would make a horrible mess. :)
TastyBrews random steepings note inspired me to dig out this one. It is said to be of the lapsang souchong family. Today I have a little more experience than a year ago when I first got this. To me this is very similar to Fujian Congou. It is not a heavily smoky tea, in fact the smoke is more background and hard to detect. This is cocoa, malt, and grain. This is the last of the pouch but it will steep the rest of the day. Great start on the day. Thanks Tastybrew for the inspiration.
I am still working on a full review but basically at first I thought this is a light solid everyday Chinese green. That said, I was playing guitar and let half the cup set. Once it reached room temperature the flavors really came alive. It took on an almost oolong floral quality. I know it wasn’t tainted from earlier teas as I washed my cup and press before I started. I really want to try this iced. I think it will be great. $8/3oz is pretty cheap for any tea that can taste this good.
I wanted something fun, not fussy, but good. Rummaging through the tea drawers I found I had just enough of this for one last go. It was just what I needed. More vanilla than earl grey but tasty all the same.
I agree with the other reviews – this is good.
What I really want to mention is this is the best example of why I love to use a clear glass vessel when I steep. The leaf is so interesting. It looks like a pile of knotted thread until you spread it out. Then it looks like fine green wood shavings. In the bottom of the press with a mug of 175F water the leaf comes alive and puts on an amazing display. It wiggles, like the blades of grass I watched as a kid when a bug crawled through. Then it intensified until the bottom was shaking and twisting like butterflies trying to free themselves from their cocoons. What a show – and then I get to drink it too! Thank you Teavivre.
I found this one to be thick like broth. It is buttery, vegetal, sweet, lightly floral. The aftertaste of the first mug is what I call geranium. Some call it latex. It is that quickly recognizable oolong taste. The second mug was similar with added mineral notes and lose the geranium. This is more of a contemplative cup than something to get you moving in the morning. I seldom want jolted awake so it suits me.
Having tried several oolongs in the last week or so, I think it is a toss up between this one and the Taiwan High Mountain oolong as my personal favorites. However, they were all excellent and all distinctly different.
Yesterday’s leaf because I can and because it is that good.
In my best Joe Cocker, Golden Monkey, “You are so beautiful to me…”
I went for a short country drive and came back wiped out. Stupid lung/ear/head thingy, I banish thee from the Kingdom!
So I thought this afternoon I’d like something soothing with enough caffeine to help me through the day. This white peony is unquestionably the best looking freshest smelling I have tried. Strangely it is last years harvest. I have noticed some white teas have no expiration date. According to Concept Teas they believe white tea maxes at about 8 years and then slowly degrades.
I prepared this at 190F with 2m steep. To my tastes this is truly incredible. Fresh hay like leafy taste. Light melon notes. Sweet. Lingering. I brewed this the other day with cooler temp (175F). It had a light bite and malty undertones which this cup lacks but this one is surprisingly better. If you love white peony this one is excellent. www.conceptteas.com/
I drank 36oz of this yesterday – and will probably continue on with it later today. I was a bit surprised when I opened the packet. I’ve had a dong ding before and had my mind set on what I was about to experience. Except this is Qing Xiang and I did not know that means it is not roasted. The charcoal scent I was expecting was not there (and I am ok with that – I actually prefer the green oolongs.
I prepared it with boiling water and a two minute steep. There is a lot of leaf. I mean A LOT. The brew aroma is my next surprise. It is floral and spicy. Spicy? My second surprise.
I made the mistake of reading Teavivre’s description at this point. A mistake because I will never know if I would have made the osmanthus association on my own. It is definitely there once I know it but I was leaning more towards cinnamon and possibly ginger. I read Stoo’s review and notice he also made a cinnamon connection. Of course he had to run to the store and buy cookies afterwards. :)
I am liking this one a lot. It is floral, spicy, sweet, and has a long lasting aftertaste.