213 Tasting Notes
So good! This oolong is more on the grassy side with some minor flowery notes. The mouthfeel is not exactly creamy although it might get there with the next steep. Very refreshing and “green-tasting”, perfect to sip on on a rather warm afternoon here in PA. I am ready to make another infusion!
If there’s a Butiki tea in a traveling box, I am totally having it!
This Assam is not as malty as I expected it would be (because the dry leaf looked so cunningly Chinese golden tips like), at least not upfront. And I think I would be quick to designate it to the space of “Assams that don’t really do it for me” except this aftertaste… The aftertaste is doing this whole tea for me! So imagine this, upfront you are getting a slightly astringent, basic and ascetic kind of assam notes and then from the background emerges this creamy kick of sweetness that lingers on your tongue like a caramel candy. It’s such an amazing trick you want to pause whatever you are doing for every sip of this tea that you take. I am totally getting an ounce of this next time I shop at Butiki!
So… There’s a bit of a mess-up and the description for this darjeeling says the flush is from 2012. The one I have is from 2014 but there wasn’t any separate page for it, so here I am.
I am finally getting to try the famous Margaret’s Hope darjeeling! Even though I generally prefer second fluhes, this one is really superb. Fairly malty, mostly sweet with pleasant astringent undertones. It is also kind of earthy and woodsy. Kind of like a forest after the rain – if you could eat the aroma that it gives off, this is how it would taste like. I am digging it!
I also love the first flush darjeeling dry leaf, the green and straw yellow of it with glimpses of darker brown. It’s beautiful.
I am really happy that I could try it!
I absolutely adore the look of these pearls, but I adore the look of any tea pearls it seems :D Unfortunately, the flavor is not as exciting as the looks of the dry leaf, although it is not by any means a bad tea. I notice an interesting note of buttery sweetness. Something I rather like in green teas. It is slightly too weak, however, and sinks quickly in the overall correct but sensationally uneventful (?) green tea taste. I would definitely be happy to accept a cup of this when offered but probably wouldn’t need to stock it in my cupboard.
It was really nice to try it, though. Thank you, whoever placed it in the Box (Nicole?) :D
This is such a delicious tea! From the aroma, that seemed more on the fruity side, I expected a fruitier and tarter assam but this is more like the malty one that I love. I find some chocolate notes, too. It has a very creamy and silky mouthfeel. And now that it cooled down, the aroma actually corresponds with the taste much more…
I am off to make another steep! Thanks, Sil, for including this one. This is my first Taiwan Tea Crafts tea ever :D
Can I squeeze in one tasting note before I disappear for two weeks? Sure I can.
When I was a kid, pistachio was my favorite flavor of ice cream. This tea was definitely a return to those times, which was something I was counting on.
Brewed tea smells and tastes exactly how I remember pistachio ice cream to smell and taste. The base tea perfectly blends with the flavoring and even if something about this tea gets a tad too bitter, the bitterness can always be re-imagined as being a part of genuine nut flavor.
First sips, to be honest, did not impress me too much, in spite of being so nostalgic, but as I kept drinking I was more and more impressed with it. I will definitely consider getting some more of it in the future. This was a free sample that I got from Stacy (Thank you!) with my most recent order.
Another backlog before I hop away to work.
Thank you for such a generous sample of this tea, Angel!
My first as well as final impression of this was that this tea is serious. I mean, it does not have the playful, and almost flirtatious, sweetness of some other Chinese blacks but, nevertheless, it has the same malty depth. For all I remember, it could even have more depth. Every sip would stay on my tongue like a piece of luxurious dark chocolate and melt away slowly.
I could easily see how this tea would become a breakfast, everyday tea in spite of the fact that one should definitely not gobble it down and rush around with it. It is very up to the point, however. Like morning decisions. Like organizing your day. Like trying to wake up :D
The notes I noticed here are those of baked bread and malt with a hint of dark chocolate. While the sweetness, as I already mentioned, is not as pronounced, the tea is neither bitter nor astringent in any way.
It is the kind of tea you just want to keep on drinking. And that was what I did on my last Monday afternoon that I had off work :)
Backlog. I need to be quick with these backlog notes because my time is severely limited. I am supposed to prepare for work in… 2 minutes ago :P And tomorrow I’ll be gone (away from the Internet at least, for almost 2 weeks). Anyway, here’s my quick thoughts about this tea that I jotted down on a piece of paper when I was having it:
- creamy, buttery, sweet
- has everything I love about Chinese green teas (at least the buttery type)
- it’s more on the honey-like greens than vegetal-greens
- smells divine!
- the dry leaf looks beautiful, wiry and downy, kind of like white tea except greener (duh!)
- I will definitely consider buying 2 oz. of this when I am ordering the Tangerine Blossom Red and Honeysuckle White!
Shang Tea, hell yeah! Great job.
Thank you, VariaTEA, for letting me try this :)
I don’t know what this was supposed to be like but all I got from it was hibiscus. And it was not a completely unpleasant experience. I do not loathe hibiscus even though I do avoid it. And since I have been avoiding it for quite a while, I don’t remember when I had a tea heavily loaded with hibbo last time. When I was drinking it, I was reminded of a time when i was a far less discerning tea drinker and was having all these “supposedly fruit flavored” teas that were just hibiscus teas.
But yeah, refreshing as such memories might be, hibiscus tartness got boring very quick. I didn’t find any other tasting notes that I was perhaps supposed to find in there… Oh well. Me and hibby are even now for the next year or so ;D
Woohoo! This is the first time I added tea to the database.
Unfortunately, it won’t be a too positive review :(
I received 5 different teas from Single Origin Teas for review and I loved three so far (Amba Ceylon, Mokalbari Assam and Four Seasons Oolong) but I had a problem with this dragonwell.
As you guys know, or maybe not know, I adore dragonwells. It is easily my favorite green. I have a feeling that this sample was probably not from the recent harvest, which is fine. All the other dragonwells I had before weren’t pristine either. Their website info says that this was harvested in April but it doesn’t tell you the year.
Anyway, I made it in my gaiwan first. Since I am still new to the whole gong fu steeping, I didn’t get the hang out of the loose leaf ratio yet and I think I overleafed this one terribly as the first 15 second steep came out bitter as all hell. I got rid of some leaves after that, but it still wouldn’t steep right. It had this terrible astringency that makes your mouth dry. So I gave up after like 4th steep. I thought “Well, I am sure this dragonwell is fine, I just suck at making it in a gaiwan”.
So the next day or so later I tried it western style. Hmm… the first steep was okay, there were these buttery and sweet notes that I love about long jing the most but they were kind of… generic. Not very sophisticated. And then there was this astringency again. Not as bad as with the gaiwan session, but pretty disturbing nevertheless. The second steep was not very favorable either and I don’t think I even cared to finish the cup.
OH WELL, all them teas can’t be yums. Deal with it, girl.
Thank you, Single Origin Teas, for letting me try it, though! I really appreciate the chance :)