135 Tasting Notes

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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89

My first spring green of 2016 and definitely worth the wait. The dry leaves in a heated vessel exude a luscious creamed spinach aroma. Tea brews to a delicate, pale liquor that embodies the freshness of the leaves. There is a gentle grassiness accompanied by a a soft chestnut flavor. Eventually it transitions to a light vegetable broth. The mouthfeel is crisp and smooth. Nothing too strong or in your face. This is a pretty mellow tea as far as dragon wells go. It’s thinner than Teavivre’s Premium Dragonwell but the taste is more refined.

I recommend steeping this in a tall glass. Normally grandpa style is annoying because of leaves getting into your mouth, but I didn’t mind it here because the tender buds are so delicious. And the beauty of watching these leaf buds dancing in the water only adds to the enjoyment. A very invigorating and refreshing dragon well tea.

Flavors: Garden Peas, Grass, Spinach, Vegetables

Preparation
175 °F / 79 °C 3 min, 0 sec 1 g 8 OZ / 236 ML

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98

Finished off the last of my stash of this tea as a cold brew the other day and I’m sure going to miss it. This is by far the best jasmine I’ve ever had and that’s saying a lot. It has a soft, silky jasmine flavor that just tastes divine. The little petals of jasmine floating in there are a nice touch. I feel white tea pairs better with jasmine than green or oolong and really allows its floral character to shine. I tried this side by side with Yunnan Sourcing’s jasmine silver needles – an excellent tea in its own right – and found this one slightly more enjoyable. But I also find most high quality jasmine teas taste pretty similar, so while I would buy this again I wouldn’t necessarily go out of my way for it.

Flavors: Creamy, Jasmine, Vanilla

Preparation
160 °F / 71 °C 1 min, 0 sec 1 tsp 4 OZ / 118 ML

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85

This was less impressive than Eco-Cha’s other lower priced offerings. It’s light and buttery with an orchid and steamed vegetables flavor. Nothing mind-blowing or memorable, just a decent jade oolong. I don’t get the hype about Da Yu Ling. This is the second one I’ve tried and both were underwhelming. Maybe it’s the scarcity of the tea, but to me its not worth the price it commands. Fortunately there are far better Taiwanese oolongs out there that don’t cost an arm and a leg.

Flavors: Orchid, Vegetal

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

I have had ones with definite fruit fragrance, or light taste as well as the vegetal & floral. pear or apple I have noticed. But I agree it’s expensive for what it is, and prefer some of the more interesting oolong for a lot less

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78

I blew through my green tea stash faster than expected this winter and picked up this tea to hold me over until the spring greens arrived. I’ve never had a pan-fired Japanese green before and was intrigued when heard about this rare tea.

The dark curled leaf resemble a mao feng more than sencha, understandable as this is processed similar to Chinese tea. Wet leaf though is broken and a deep verdant green, like a typical Japanese green. The first steep is mostly nutty, like toasted grains. There’s a bit of grassiness to it as well. Second steep brings out more of the grassiness and a vegetal body as the nuttiness softens. The liquor is bright green like sencha. I would characterize the flavor as a hybrid of steamed and pan fired tea. Third steep is smooth and vegetal. Unlike steamed tea, this has no astringency even at higher temps and longer steeps. It works well grandpa steeped too.

Cold steeped though is where this tea really impresses me. It brings out the best balance of flavors – sweet vegetal with a hint of floral and umami. While I still prefer a good sencha to this, I appreciate its fresh clean flavor. At $12 and some change for 100g, it’s a pretty exceptional value and a great daily drinker.

Flavors: Grain, Toasty, Vegetal

Preparation
160 °F / 71 °C 1 min, 15 sec 1 tsp 5 OZ / 147 ML

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93

I love straight teas that taste flavored. This one smells and tastes very tropical and fruity. The wet leaf has an strong aroma of juicy fruit and honeycomb. The tea starts off with white peach and coconut, gentle florals and a soft body. Steeped further, pineapple and a little creaminess develops. There’s a bit of minerality and a delicious lingering fruitiness. The pina-colada flavors remind me a lot of WP’s Golden Lily. Come to think of it, it has some milky tones too.

Only negatives are some rather large twigs and the flavor runs out pretty quickly. By the 4th steep, most of the flavor had been wringed out. All in all, a very pleasant and satisfying tea!

Flavors: Coconut, Floral, Milk, Peach, Pineapple, Tropical

Preparation
190 °F / 87 °C 0 min, 45 sec 3 g 3 OZ / 100 ML
Rasseru

twigs arent necessarily a bad thing, they add sweeter flavour

LuckyMe

@Rasseru – interesting, i thought all the flavor was in the leaf. they’re just a little annoying because the gaiwan lid won’t stay closed

Daylon R Thomas

Now I know to get that one.

Rasseru

the stem part has catechins that add ‘mellow sweetness and aesthetically undesirable’

LuckyMe

@Daylon – let me know if you’d like a sample. it really is a good tea.

Daylon R Thomas

I’d love a sample. I’ve been debating on whether or not I wanted to try more from that company.

Whiteantlers

If you want a mind changer regarding twigs, get some Malawi Satema Antlers white tea from What-Cha. It is almost all twigs and sweet as your first kiss.

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98
drank Sakura Sencha by Den's Tea
135 tasting notes

After months of anxiously waiting and dreaming of this tea, I’m ecstatic to be reunited with it once again. And it’s just as good as ever. The dark green leaves scattered with pink buds are visually stunning. The scent of the dry leaf is pretty intense, but the cherry blossom and sencha are in perfect harmony with each other. You can tell they’ve used a high quality sencha base. The tea is grassy and buttery with a hint of floral cherry flavor. Nothing fake about the sakura flavor either. It’s light and very natural, similar to salt-pickled sakura blossoms but without the saltiness.

I underleaf by a lot but otherwise closely follow Den’s steeping times and temps. The cherry comes out more in the first two infusions while the 3rd is mostly sencha. Lately I’ve started blending it with other teas with great results. I cut it with regular sencha when I want to tone down the sakura flavor and genmaicha for added nuttiness. And it’s incredibly refreshing cold steeped.

Flavors: Butter, Cherry Blossom, Floral, Grass, Vegetal

Preparation
175 °F / 79 °C 1 min, 0 sec 1 tsp 8 OZ / 236 ML

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70

Of the five teas I purchased from BTT, this was the least impressive. I have to agree with the other reviewers, this Golden Lily pales in comparison to Whispering Pines. It has a very buttery quality, as in someone dropped a pat of butter in my cup. Steeped gongfu there is also a bit of floral and a touch of sugarcane sweetness. But there’s no real complexity to this tea. It’s drinkable, but kind of forgettable.

Flavors: Butter, Floral, Sweet

Preparation
190 °F / 87 °C 0 min, 30 sec 5 g 5 OZ / 140 ML

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99

My go-to tea right now and one I foresee becoming a perennial favorite. This isn’t just tea, it’s an experience – one I would describe as walking through a fresh meadow of flowers on a spring morning. It’s very versatile and forgiving to any steeping method. Different brewing times and temperatures reveal different qualities and flavors. Grandpa steeped, it brims with lovely florals, creamy vegetal tones, and a luscious aroma. When gongfued, it transforms into a high mountain tea with a richer, full-bodied flavor and that distinctive gao shan aftertaste. Other times, it can resemble a light TGY. Personally, I think continuous steeping gives the best flavor and is economical to boot.

I’m impressed by its longevity. I get 4-5 awesome steeps from just a smattering of leaves in a tall glass. To me that speaks volumes about its quality of the tea and makes the price point more palatable.

I can’t help but compare this to the other competition-grade bao zhong I tried from Taiwan Tea Crafts. That too was an excellent tea but to me BTT’s has a more complex and ethereal flavor. Then again, the other one is a spring harvest so it’s probably not a fair comparison.

Flavors: Flowers, Gardenias, Orchid, Rainforest, Sweet, warm grass

Preparation
190 °F / 87 °C 3 min, 0 sec 2 tsp 10 OZ / 295 ML
Zennenn

I’ve never done continuous steeping successfully but I want to try it again after reading your review! With this tea of course. :]

Daylon R Thomas

How does it compare to the main stock on BTTC? That one was too vegetal for me personally, but I’ve really enjoyed Baozhong’s from the past especially in coconout/pineapple blends.

LuckyMe

@Zennenn – try using slightly lower temp initially and refilling with boiling water when its 1/3 full. works for me with most teas

@Daylon – never tried their regular bao zhong, but this one is more floral and buttery

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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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