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18 Tasting Notes

71

Rinse = Honey, coffee, vanilla

1st ~25s: Sweet, sour, vanilla, coffee
2nd ~30s: Coffee, spice, sour, vanilla, astringent finish
3rd ~50s: Like 2nd, but better
4th ~1.5mins: Same again but very sweet with spicy undertone finish
5th ~2mins: Vanilla and spice… Cinnamon buns perhaps?

Preparation
Boiling 0 min, 30 sec 2 tsp 3 OZ / 100 ML

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68

Aroma: Caramel and earth, sweet.

1: Earth, sweet, heavy mouthfeel, thick, clean, strong, caramel, tobacco, coffee (cools more earthy and thick) – Dark redish brown

2: Smooth, Earth, less on the sweet, clean, more mellowed, possible vanilla, dash of coffee and caramel. Similar mouthfeel, slightly astringent. Long finish. Very dark redish brown

3. Even smoother. Similar. Colour as before.

Aroma: Earth, tobacco

4. Mellowed earth, duller flavour, sweet undertone, lighter mouthfeel, caramel/tobacco.

5. Longer brew. Very dark colour. Heavy mouthfeel again, slight spiced tone.

6. Weaker, mellow, earth, sweet, vanilla. Juicy.

7. Weak.

Strong but soft qi, alert but no jitters. Very good for a pre desk work drink during lunch. Nice daily drinker that is cheap.

Preparation
Boiling

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50

Not going to give a break down but basically fruity, sour and bitter, not appealing for my first taiwan dry stored pu-erh, won’t be purchasing again.

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85

One hot flash rinse yielded a light nutty/grainy and buttery tea, almost like plain egg noodles.

30sec 1st cool infusion (70-80 degrees celsius): Like the hot rinse, but stronger with the buttery notes stronger than the grainy, and vegetal. Savoury and satisfying with the lightest of astringency lingering on the tongue.

60sec 2nd cool infusion: Same as above but more vegetal and a little more astringent on the tongue.

90sec 3rd cool infusion: Buttery, vegetal and slightly grainy, less astringent than 2nd infusion.

90sec 4th hotter infusion (80-90 degrees): Weaker tasting notes as above (grainy notes coming through more than butter), a bit more astringent.

120sec 5th hot infusion (~90 degrees): Vegetal and grainy, less astringent, quite light.

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93

After one short rinse, and 2 10sec infusions, woody forest flavours give way to sweet 70-80% dark chocolate with a hint of strong caramel, bitterness giving to underlying sweetness, so smooth and satisfying.

Then, adding ~5-10 sec per infusion, the tea thickened while the bitterness mellowed out from infusions 3-6 giving way to nutty and a hint of vanilla tones in the dark chocolate

Now adding 30 sec per infusion until infusion 12, when the flavour had weakened to the point of stopping.

I used a 120mL gaiwan, so yixing would probably enrich this tea much more and get more infusion out of it.

Preparation
205 °F / 96 °C

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Profile

Bio

I’m Robbie!

I’m 19, a 3rd chemistry student from Dublin, Ireland.

I am obsessed with tea. It started as a nice way to relax, turning into a hobbie and now it is becoming a lifestyle! I am a novice, only been seriously drinking loose leaf for about 5 months, but wow has it been a blast! I find myself browsing tea vendor websites daily, noting the next teas I want to buy, and emptying my bank account as soon as its full again so I can get my fix!

I am falling in love with oolong both green and dark, experimenting with pu-erh and getting a feel for whats around, indulging in sweet and vegetal chinese greens with the intention of trying some sencha soon enough, relaxing with a nice silver needle white every once in a while, and awakening the senses with some black, the source of my tea passion!

Hoping to make some tea friends, both in person and online so I can share my experiences! So follow me on steepster and twitter and lets share some tea :)

Location

Dublin, Ireland

Website

https://twitter.com /mcrdotcom

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