143 Tasting Notes

52

Picked this up from a Reddit tea sale. The best way to describe its taste is like a low grade jasmine tea from the Asian supermarket. Overpowering flavoring with a bitter finish. It’s prone to bitterness even when cold steeped. Trying this tea made me feel like I was drinking a bottle of cheap perfume. It’s not even close to Taiwan Tea Craft’s exquisite Citrus Scented Four Seasons, which is the best pomelo flower tea I’ve ever had.

Flavors: Astringent, Jasmine, Perfume

Preparation
175 °F / 79 °C 1 tsp 10 OZ / 295 ML
Gooseberry Spoon

That’s a shame. I had this in my “hypothetical cart” should I ever pull a trigger on a what-cha order.

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78

This is an assertive green tea with a strong vegetal flavor and aroma. Notes I could detect included green bean, cooked spinach, toasted rice, and stewed vegetables. A chestnut or peanut like flavor is present too – especially if more leaf is used – along with a tiny bitterness at the end. This isn’t my favorite, but may be interesting to those who want a green tea that’s robust and less subtle.

Flavors: Green Beans, Spinach, Toasted Rice

Preparation
175 °F / 79 °C 1 tsp 10 OZ / 295 ML

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88

I was turned off from trying Jin Xuans for a while because I don’t care for the heavy butter taste that most of them have but this one was is a real winner. It’s wonderfully floral and has a sugarcane like sweetness that complements the tiny hint of milky flavor. Honestly, there’s not a whole lot of milkiness to this tea, which suits me just fine. This and Shan Lin Xi are my favorites of the Eco-Cha teas I’ve sampled so far.

Flavors: Floral, Sugarcane, Sweet

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 4 OZ / 130 ML

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86

This is a step above most generic four seasons oolong teas. The flavor profile is a little difficult to pin down as it changes every time. Sometimes it reminds me of TGY. It has the same sweet floral essence but not in your face. Thinner body and more delicate. Using more leaf accentuates its fruitiness and nectar especially when brewed in a yixing teapot.

Though I enjoyed this tea, it pales in comparison to BTT’s four seasons oolong which has a far more complex and memorable flavor.

Flavors: Floral, Sweet

Preparation
200 °F / 93 °C 0 min, 45 sec 4 g 4 OZ / 130 ML

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86

I liked this better than Teavivre’s Nonpareil TGY. It has the classic TGY flavor profile but mellower and not over the top floral. Just a nice, smooth orchid/violet flavor. It’s a little one-dimensional to me but still a nice every once in a while tea.

Flavors: Orchid, Violet

Preparation
205 °F / 96 °C 0 min, 15 sec 3 g 3 OZ / 80 ML

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82
drank Dragonwell by Adagio Teas
143 tasting notes

Backlog. I was surprised at how much I liked this dragonwell. Out of all the long jings I’ve tried, this one is the most robust.

This tea has the aroma of cooked vegetables, and is slightly smokey. Dry leaf is fragrant though I noticed quite a bit of broken leaf. The first sip was delicious. Sweet vegetal and smooth. The body is thicker than the Teavivre dragon wells I’ve tried. As the tea continued to steep however, it developed a deep stewed vegetal flavor that reminded me of gunpowder green tea. Eventually it went bitter and left behind a smokey, broccoli like aftertaste.

I steeped this one grandpa style and though I only tried a small sample, I suspect it works better with short steeps. Longer steeps bring out more of the undesirable characteristics of the tea such as bitterness.

Flavors: Bitter, Broccoli, Chestnut, Smoke, Vegetal

Preparation
175 °F / 79 °C 1 tsp 10 OZ / 295 ML

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77

Thank you to Teavivre for the generous sample.

Teavivre’s description of this tea as gardenias and milk is on point. The dry leaves have a sumptuous floral fragrance while the taste of the tea liquor is buttery smooth. Not surprising considering its from a Jin Xuan cultivar. It doesn’t take too kindly to long steep times. I had the best results following Teavivre’s brewing method (rinse, 25s, 25s, 30s, 40s, 60s, 90s, 2m).

The first couple of steeps taste like green tea. Vegetal and a little minty/herbacious. A buttery body develops with successive steeps accompanied by faint floral notes and a hint of pleasant bitterness as it goes down.

A serviceable tea though I wished there was more of the gardenia in the tea itself. Not really a fan of the milk tea flavor profile either. I like my gao shans floral and nectary sweet.

Flavors: Butter, Herbaceous, Vegetal

Preparation
205 °F / 96 °C 0 min, 30 sec 3 g 3 OZ / 100 ML

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85

It’s been a while since I’ve had a TGY. Having grown accustomed to Taiwanese tea lately, I found the taste of this tea to be distinctively different from other green oolongs. This is a very flower packed tea, orchid to be precise, with a heady floral aroma. There’s little to no fruitiness or mineral notes. The flavor is like the essence of orchid with buttery tones and a hint of vanilla. I recommend short steeps because the flavor can quickly become overbearing if steeped too long.

While I enjoyed this tea, it’s not one I’d go out of my way for again. The flavor doesn’t change much from steep to steep and it’s floral aspect, though powerful, is one-dimensional. I prefer the more complex and subtle flowery notes of Wenshan Bao Zhong.

Flavors: Butter, Orchid, Vanilla

Preparation
205 °F / 96 °C 0 min, 15 sec 4 g 100 OZ / 2957 ML
Daylon R Thomas

I noticed that I started to prefer high mountains to Tie Guan Yin, too. The samples that you sent my way are amazing, by the way. Thank you so much!

LuckyMe

No probs glad you liked them!

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75

This is my second dragon well from Teavivre. I tried this side by side with their other nonpareil dragon well, She Qian, for comparison. It wasn’t even close. The She Qian, a delicate and sublime green tea, is clearly superior in every regard. The Ming Qian’s leaves have a nutty, chestnut aroma and taste. They aren’t quite as pristine as She Qian nor as tasty. The tea has a basic dragon well flavor and it’s not particularly remarkable. I would describe the flavor as a light vegetable broth. It’s not as sweet nor as refined as the other one. A pretty lackluster tea overall.

Flavors: Broth

Preparation
175 °F / 79 °C 1 g 8 OZ / 236 ML

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85

Okay I’m upping the rating on this one after an enjoyable session this afternoon. I steeped it gongfu and then combined the steeps into my travel tumbler. The tea is much improved by compounding the steeps this way. Sweet orchid aroma and flavor and a honeyed orange blossom like aftertaste as it cools.

I still think it’s too expensive for what it is. Glad I got to try it but likely will not revisit it in the future.

Flavors: Floral, Nectar, Orange Blossom, Orchid

Preparation
200 °F / 93 °C 0 min, 45 sec 3 g 3 OZ / 100 ML

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Profile

Bio

Fell into tea years ago, and for a while my palette was limited to just Japanese greens and a few flavored teas. My tea epiphany came a couple of years ago when I discovered jade oolongs. That was the gateway drug to the world of fine tea and teaware.

I mostly drink straight teas however there are a handful of flavored teas that I can’t go without. I’m on an oolong kick these days but will always have a soft spot for green tea. Love fresh green and floral flavors. I also enjoy white tea, flowering teas, and tissanes. Still have not acquired a taste for blacks and puerhs.

Other non-tea interests include: cooking and being a foodie, geekery, reading, traveling when I can, alternative medicine, nature, and of course putzing around on the interwebs.

Location

Chicago

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