1679 Tasting Notes

70

I steeped this hot first and was not very impressed by the “tropical flavours.” They were almost non-existent. However, when I let it cool and drank it cooled, I tasted them a lot more. It was quite tasty indeed.

Preparation
205 °F / 96 °C 6 min, 0 sec

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75

This pu’erh has become quite the disappointment, I’m afraid. It simply won’t stand up to gaiwan brewing.
Just for fun:
http://www.youtube.com/watch?v=DGJp9TQoUMs

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75
drank 2003 Qing Yun Hao by Grand Tea
1679 tasting notes

Does this tea smell like dirt? Yes, this tea smells like dirt. But such is a quality beloved of pu’erh. This sheng, or raw, or uncooked (whichever term you wish to use, each variety of pu’erh is a many-named tea) has a clean and clear aroma.

For this tasting, I use a small seasoned yixing pot, filled approximately a third with leaf. The leaves are rinsed and the first steeping is prepared, letting the leaves steep for about 30 seconds. The first taste conveys the earthy flavour well, along with a few vegetal notes. The liquor is light and smells “wet” with a bit of spiciness to it. The aftertaste seems cool and sits lightly in the mouth.

The second steep, of about 20 seconds, is darker in colour. The flavour is not as intense but is far more robust, flowing strongly through the mouth, giving one the full flavour experience. It almost seems as though there is a hint of minty-ness in the aftertaste for this tea. A bit like peppermint, it seems, like a touch of cool spice. One notices that this steeping remains a bit rough around the edges

30 seconds after again immersing the leaves in water, the third steep appears, as dark in colour as the second, and much the same flavour and aroma profile.

Another 30 seconds. The fourth steep maintains the same deep brown, but not quite dark brown, colouration. The flavours, though, are lighter. I cannot escape the strange cool mint-like aftertaste, which is something that barely comes through in the aroma.

Over the next few steepings, various flavours show themselves more dominantly than others. Vegetal flavours, spicy notes, and the complete earthiness all put their best foot forward as the tea continues to evolve.

The seven-years aging has been kind to this tea. If you are looking for a decent pu’erh for regular drinking, this 2003 Qing Yun Hao will surely fit the bill. I rate it a 75/100 on my personal enjoyment scale.

Preparation
205 °F / 96 °C 0 min, 30 sec

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83
drank Ginseng Oolong by Vital Tea Leaf
1679 tasting notes

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85
drank Mi Lan Dan Cong by Canton Tea Co
1679 tasting notes

Because of the delicacy of this oolong, I decided to brew this in a gaiwan with short infusions. First, while I heated the water, I took a look and smell of the dry leaf. Opening the pouch, I bring it to my nose and inhale deeply. The scent is sweet and heavy. Complex, because the heaviness and “darkness” in it seem to be along a different track than the sweetness, which seems to spiral through the tea, never settling in one place. The leaves look dark, twisted, and almost fragile. I rinse the leaves and prepare to begin.

The first steeping is for 30 seconds, and produces a deep and sweet smelling liquor that entrances the nose. The flavour mimics the scent, with a floral profile and a dark flavour reminiscent of a Formosa oolong. A sweet aftertaste sits on the tongue and coats the inside of the mouth. Immensely potent describes this steeping well.

I eagerly steep the leaves again. This steeping is much more subdued. The various elements are well-pronounced. This tea is very delicious and is quite the joy to drink.

By the third steeping, the aroma has become lighter and more vegetal, while maintaining its sweetness. The sweetness of flavour, mingling with the newly developed vegetal flavours, bursts in the mouth quite pleasantly.

The fourth steeping seems to have leveled out the flavour profile. It tastes much like the third steeping. I resteep the leaves again and decide that I am not going to get any more transformations from this delectable tea.

I will continue to steep these leaves until they give out, but this has so far been an excellent experience.

I give this tea an 85/100 on my personal enjoyment scale.

Preparation
195 °F / 90 °C 0 min, 30 sec

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67
drank Mountain Wūlóng by World Market
1679 tasting notes

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Preparation
Boiling 0 min, 30 sec

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Bio

“I love trading tea and trying new teas. My favourites are oolong (mainly Chinese) and pu’erh.
Will gladly talk all day about tea.”

The above was my bio when I joined five years ago, and I felt it needed to be updated. I still love pu’erh, though I have begun to take preference toward cooked, shou. Oolongs are certainly still a go-to tea for me, but I have expanded my horizons to begin including greens and blacks based upon the weather and how I am feeling.

Still more than glad to talk about tea – anytime, anywhere, anyplace.
Additionally, if fountain pens, books, music, or computers are on the discussion list…

My ratings, this “personal enjoyment scale” about which I talk, are just that – based on how much I enjoyed the tea. I might have enjoyed it immensely, yet do not keep it stocked for various reasons. On the flip side, I have a few teas that are “good” but not “great,” which I keep stocked for various reasons.

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