New Tasting Notes
I’m trying this one cold brewed today. Initial impressions were of a smooth, malty tea with an underlying earthy or woodiness. As I sip it and slurp it a little, the fruity notes come out – I can actually taste the roasted plum and longan fruit notes that Brenden describes. This is very tasty as a cold brew, but I wouldn’t want to just gulp it as a refreshing cold beverage – even cold, it deserves to be savoured. :)
I’m sitting here, surrounded by tea!
Not a problem!
I’m still savoring that last steeping of the Imperial Breakfast blend as I start eating my breakfast.
Yeah, I know, it’s almost noon….shhh Sil…I heard you laughing all the way from St. Louis!
I also have a cup of homemade Kombucha that I’ll be sipping with my breakfast. I’ve been making it with Zhu Rong lately, and it’s pretty f#@&ing awesome!
AND a pot, the FINAL sip down pot actually, of Khongea golden tippy Assam, which should really go good with my robust breakfast, and kick my butt into gear so that maybe I’ll accomplish a few things today (oh, the difficulties of being a self-employed musician).
I really DO need to get some things done, as I’ve been on a reading binge for the last couple of weeks, and once again I’ve come to the conclusion that I can’t read books without going off the deep end, getting very little sleep, and being a true addict.
This ends today!
…after I finish the book I’m on….
This tea is the first one of my big hongcha order I review.
This is a really simple yet delightful hong cha. It taste everything like a hong cha should
taste. There is a bit of a cacao’ey taste and aroma comming through in the later steeps.
A good tea but nothing stellar. Cheap daily drinker…
Flavors: Cacao, Malt
Thank you again, Liquid Proust!
I was kinda disappointed with this one. Great mouth feel like a buttery milk or any other mountain oolong I’ve had, but a little bland. All I got was roasted, butter, and salt notes with every steep, with only a little bit of variation. I tried to do it Gongfu, 15 second rinse, then 50 seconds, then nearly two minutes, then three. It might be better western, it might not be. I admit that I’ve gotten pickier with every cup, but I was wanting something more.
Flavors: Butter, Roasted, Salt
Judged purely on the first few steeps I would have to give this tea a poor rating. It was fairly bitter in the early steeps and there were sour notes. However the tea got better. This would not be one to western brew. The bitterness largely dissipated after four steeps and soon the sour notes did too. What was left was quite good. It was sweet. I would even venture to say notes of apricots like many a good young sheng has. Tuocha Tea sells their tea at reasonable prices. This one was only around $26 if I recall correctly. Their prices are hard to beat. I have only sampled their teas not drank them all but I like their ripe in particular. This is the first of their raws I have drank so the jury is still out in general. I have several more of their raw teas to sample in the coming weeks.
I steeped this ten times in a 130ml gaiwan with 8g leaf and boiling water. I gave it a 10 second rinse and a 10 minute rest. I steeped it for 5 sec, 5 sec, 7 sec, 10 sec, 15 sec, 20 sec, 25 sec, 30 sec, 45 sec, and 1 min. The tea was not finished. If I wanted to continue I could certainly have gotten a few more steeps out of it.
Flavors: Apricot, Bitter, Sour, Sweet
I am not the tea hoarder that I once was…sigh…
although I still have plenty of tea! I’m starting this month with 263 teas, in various quantities, with a goal to continue my sip down efforts, but also to enjoy every cup :)
In reference to my tea hoarding days, I’m still drinking the 2013 version of this tea, getting closer to a sip down, with a 2014 version backup still in my stash.
Which is a good thing!
Each year’s rendition of this blend has been slightly different, depending on what was in stock when they blended it, but the formula has always been a combination of white, black, roasted oolong, and Shu puerh teas. Overall, they have all been quite good, and some have been amazing!
Mom cooked quite a salty dinner. I needed something tasting more “hydrating” than water (sorry I am not making sense). So I broke out this tea.
It is my first time tasting this tea. On the package it said I should steep with boiling water for longer than most black tea.
First steep: It smelled fishy, tasted sweet, wheat-y and smoky. Left a bit of bamboo flavor at the back of my throat after I swallowed.
Second steep: No more fishy smell. Still tasted sweet, but not as sweet as the first steep. However, the second steep is giving me a dry throat. Should I experiment with a third steep?
Third steep: This is getting very interesting. Third steep tasted super sweet, like a good sencha. The fishy smell had completely disappeared.
Sadly, this tea has given me a sore throat. Not recommended.
Flavors: Bamboo, Dry Grass, Fishy, Sweet, Sweet, warm grass, Wheat
Dialing down my rating after a few lackluster steeps. I’ve found this tea to be wildly inconsistent. Sometimes it’s floral. Other times I get a blast of cardamom or the lemongrass flavor will dominate. It seems the taste of each brew depends on the pieces of flavoring and how many you them you scoop up.
My mouth is numb and I can hardy speak, much less type. Love this Sheng—not too sweet, moderately fruity and a tad bitter, with a pleasant smokiness emerging in the mid-steeps. And teak.
Very little viscosity. A little bit of vanilla custard sneaking in.
Continuing with the backlog and thanks to Angel at Teavivre for this sample.
Like the Lu Shan Yun Wu, the dry leaves look like delicate green shavings of green. They have a distinct warm hay aroma that changes to a delicate umami upon the application of hot water. The green becomes more vivid in the pot and a light yellow liquor develops. The tea has a slightly spicy, green bean flavour to it that sparkles on the tongue and leaves a pleasantly sweet aftertaste. The liquor itself is creamy, verging on buttery and very pleasant on a hot summer’s day.
Flavors: Butter, Green Beans, Hay, Spices, Umami
I’m not sure this is anything special. I can taste the malty, and in the store (I got this in San Francisco, which was quite a fun trip for me!) I could smell the chocolate better than I can now. I have other breakfast teas I like better.
I don’t know what this tea wants to do…it just tastes jumbled to me. Not anything special.
The small, expertly-crafted leaf portends an excellent tea, and this Keemun does not disappoint. The dry leaf has a voluptuous chocolate smell which mixes with roasted chestnut when the leaf is infused. I like to drink this in a glass mug to see the rich, reddish liquor, redolent of cinnamon.
Chocolate, cinnamon and clean tobacco flavors are in perfect equilibrium and the tea sparkles on the mid-palate. As it cools, a cotton-candy sweetness emerges. The taste persists in the mouth and throat for a while after the session.
From dry leaf to aftertaste, this tea is a wonderful experience.
This is a beautiful Earl Grey tea.
Maybe it’s the Chinese Yunnan black tea, the Ceylon tea blended very well with the bergamot flavour.
Or maybe it’s because Tea Studio used good, high grade Yunnan and Ceylon teas. Also using natural bergamot oil helped a good deal, I would say.
With Ceylon tea in the base, there was its signature astringency I tasted in this Earl Grey, it wasn’t biting at all. It was rather refreshing.