234 Tasting Notes
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! . )
I’m getting low on this, but currently I enjoy mixing with almond milk and corella powder to increase my iron (and other minerals) intake. I tend to add a splash of coconut syrup with some unsulphured molasses to kick the flavours up a notch (corella powder can be rather bitter..)
Shaken in a martini shaker with ice…
I decided that I would use up this sample today. Still as delicious as ever… though the intense chamomile is still getting to me. I do really enjoy the mouthfeel I get from the WBRR… I have been crushing on WBRR since I found Teavivre. Nice maltiness too from the Laoshan Black.
I do enjoy where this tea was going, but I find the chamomile masks some of the great flavour layers this tea can have.
I have been coveting this tea for a long time ever since I received it as a generous sample. Today is the day I finally get to know this enchanting tea as I have come into some more through the tea of the month club. Oh the JOY!
The leaves are beautifully golden and fuzzy.. with a smell reminiscent of mushrooms and sweet black tea from the south.
208˚F, 5sec sweet and luscious, reminiscent of warm vanilla pudding that has been sprinkled with brown sugar. Final lingering notes remind me of a baked sweet potato.. again with brown sugar. Heavenly
208˚F, 8sec Again a lovely sweet edge to this tea – honey and raw sugar. Silky smooth which makes me think of malt, but it’s not malt. There is some allspice and nutmeg notes that peak out occasionally. Slight drying in the back of my mouth the end of the sip – a nice contrast to the silk.
208˚F, 11sec A repeat of steep two, though this time it began to take on a little more of a savoury edge. I drank it too fast while writing a grad application that I forgot to take notes! Dang.
What a gorgeous black tea. I am so thankful I got to try it!… I will keep appreciating the remaining 10+ steeps that I will be drinking tonight. I missed you tea and Steepster!
Oh my heavens.. I have not even began to log any of my H&S teas yet!
I brewed this up as I couldn’t put down the container after taking a sniff – it smelled like delicious caramel green tea with sesame notes. I’m in!
soo…3 minutes later with ~85˚C water and what do I get?
Mochi… sesame caramel mochi. I think the bancha is contributing a nice supportive flavour.. I don’t want to say vegetal, because it’s not really vegetal. Maybe a nice mineral note. Hmm..
Either way. The more I drink this and let my tongue rest in between sips.. the greater the sweetness builds with caramel notes. Delightful. Just what I was looking for =)