6 Tasting Notes

85

Tieguanyin was my crossover into tea. Anytime I have it, it takes me back to that first cup. I used a duanni yixing teapot to brew this tea.
This tieguanyin is different from others I’ve tried. The body and color of the brew is light. Early aromas start off almost potatoey and it gradually turns into that lilac, super floral that I’m used to in a tieguanyin.
Sweet and soft. Even after increasing my steep times to adding more than 30 seconds, the flavor never got sharp. Great tea!

Flavors: Floral, Potato, Sweet

Preparation
Boiling 0 min, 15 sec 6 g 6 OZ / 177 ML

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100

The brew scales aren’t specific enough. I pretty much followed Verdant Tea’s recommendation and started with a 5 sec. steep with 208° water. Increasing 3 secs with each subsequent steeping. In a word, this tea is delicious!
It’s like Mi Lan Xiang because of it’s honey and floral notes. Minerality is tame and sweetness comes through. Honey, melon and wood notes are forward. Wet leaf aroma screams melon. Maybe honeydew? Full-bodied

Preparation
Boiling 0 min, 15 sec 5 g 4 OZ / 118 ML

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95
drank Saikou Sencha by Kettl
6 tasting notes

I brewed this tea as I normally do with senchas, 160 for 45", 15" in a kyusu. The body was full. The tea tasted sweet and vegetal. There was also something about it that reminded my of sipping on sake. I highly recommend this tea but don’t hold onto it. It degrades fast.

Preparation
160 °F / 71 °C 0 min, 45 sec 10 g 11 OZ / 325 ML

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80
drank Moorish Mint by Samovar
6 tasting notes

I LOVE mint leaves! And I’ve always had a thing for Moroccan mint tea. My favorite thing about this tea is how it opens up my nasal passages while drinking. This is the best mint tea I’ve had that doesn’t use fresh mint leaves.

Preparation
Boiling 5 min, 0 sec

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78
drank Wuyi Dark Roast by Samovar
6 tasting notes

I didn’t fall in love with this tea immediately… but then again, the teas that I have to get to know in order to love always end up being my favorites. Oolong tea is my bag, particularly because there’s always something new to experience with each steep. This is especially true for Wuyi Dark Roast. I’d say my favorite infusion is the third. Dark and sweet all at once.

Preparation
Boiling 0 min, 45 sec

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I have a mobile espresso/tea bar in Atlanta, GA.

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