230 Tasting Notes
Chocolate, caramel, wuyi mineral notes, and malt.
I’m In LOVE.
I do enjoy this one… but It’s not my favourite varietal of black tea that’s for sure.
I crave maltiness in my black teas, and this is not strong in the malt factor.
I get notes of raisins, orange and almost a candied ginger note?
A sweetness develops on the second cup for me (gongfu style with ~86˚C, 30s).. it’s nice and accompanied by a slight drying at the back of the throat.
I like it.. I don’t love it.
Thank you Angel for the sample.
First tea of my birthday… even though I haven’t slept yet so it’s not officially the day of my birthday.
This was one of the first DT’s I fell in love with. It’s been a while since I’ve had it, but my golly it’s so so so good. All sweet and vanilla cake like. Scrumptious.
Now hopefully this tea knocks me out so I can get to the laboratory early tomorrow…. hmmph.. I’m no early bird thats for darn sure.
I’ve been icing this.
SO GOOD. Holy bananas good. Sweet nectar with yummy sweet pea, honeysuckle and green bean flavours. Layers of thick honey too.
I’ve been trying to give this tea the benefit of the doubt, but it keeps leaving me with something to be desired.
Don’t get me wrong, I enjoy it… it’s just.. missing a key element. Not that the tea is bad, maybe it’s just not my preferred oolong. It’s my first shui xian. I do love Wuyi oolongs though.
I’m on my 3rd steep from leaves I used last night. I am finding the waffle cone flavours.. and almost a vanilla custard oddly enough.
Still not absolutely blown away though.. I don’t know why.
(oh yeah.. Steeping parameters: 10s, 206˚F, ~5g, 5oz… increase time 1s each sequential steep.)
Holy Hannah This Stuff IS GREAT!
Smelling the leaves is heavenly! Definite chocolaty notes with malt and buckwheat.. I was so excited to try this tea.
I rinsed/steeped at 205˚F for 4 seconds and 2 ‘perfect teaspoonfuls.’ Delightful. Chocolaty malt and definite buckwheat.. all tied together with a dark honey of sorts. mmmm
Second steep was 8s. The buckwheat and malt notes are sticking around.. the chocolate has gone, but now there’s a thickness thats developing.. melting like butter almost. I would say this steep was half as sweet as the first.
Loving this Yu Lu Yan Cha!
Oh my gosh..
I made an iced version of this by using two small handfuls (~10g) of leaf per 4oz of filtered water. Put this in the fridge overnight and the color is a beautiful light and bright greeny yellow.
It tastes so magnificent too! Nicely sweet with a green bean like flavour, except delicate veggie flavour.. perhaps it’s delicate because it’s been mellowed by the lovely sweetness on my tongue. The lingering flavour is like a baked banana caramel dessert with vanilla bean ice cream and a graham cracker somewhere in the mix at the end.
I have a feeling I’ll be drinking LOTS of this. It’s still cold outside and I prefer black teas for comfort during the cold days… but this a nice drink for in-between tea sessions is perfect! (And I’m still consuming tea! . )
Chai Spice (Verdant) + Big Red Robe (Teavivre)
I can taste the mineral rock quality of the BRR, intermixed with the lovely chai spice blend of Verdants… really really lovely
Red Velvet Cake by Davids tea plus Harney Guayusa….
WAKE ME UP!
I’ve decided to mix the two in hopes that I get a deliciously sweet cake-like tea with a punch of caffeine.
The flavour is there, lets see if the caffeine kicks in soon!
Wish me luck…I need it =|