New Tasting Notes
And the medicinal tea serves its purpose well! Hence I’m bumping my rating. It makes me smile to see I’m not the only one who’s done this in the past. I love that I can have a hoard of “feel better” teas to complement my shelf of “this is delicious” teas. I don’t find it often that the two distinctions overlap but I do enjoy working out where a tea belongs. So does what ails me right now…
… and what ails me is Too Much Cheese. I had cheese for dinner and dessert. To be honest I don’t think it was the cheese though, I’m pretty sure it was the rice pudding I had for second dessert because I am a guts and a fool.
This tea is bringing my stomach a lot of comfort. Phew.
This was not as good as many of the other fruity black flavors Adagio offers. I liked it, but I prefer to cold steep black iced tea, and the sample baggie is usually perfect for one of my pitchers. This tea either isn’t as good or it requires a bit more tea to cold steep it well. Either way, I probably won’t repurchase, as so many of the others do well this way with less leaves used. Recommended for people who prefer more of a hint of fruity flavor, or who find most flavoring to be too strong.
I woke up and really wanted something refreshing and cool, but alas I didn’t have enough milk to make another matcha milk! So I went with matcha soda, although the only carbonated water I had was coconut flavored. The combination is surprisingly good! I get a little coconut flavor at first, but then the buttery/nutty flavor of this matcha comes through and actually blends pretty nicely. Kind of like a macaroon? But not really.
Flavors: Butter, Nuts
Sipdown! I’ll see if I can do a total of 4 sipdowns today. This is the first.
I brewed half of this sample from Tao a few days ago gong-fu style with my gaiwan. I just brewed the second half now Western-style, and decided to toss the leaves after the first steep.
Western style, the oolong base really cuts through the creaminess of the milk flavouring. It’s a greener base as well, which I’m slowly realizing I’m not a big fan of. Ah well. One more down.
I’m nearly halfway through this cake now, so I think it’s probably time to get around to writing something about it. It’s pretty good for the price, smooth and easy with just a light honey flavor, and decent but not crazy caffeine/energy. Good looking whole leaves and medium compression. Supposedly a Yiwu+Bulang blend but i don’t really taste any characteristic Yiwu flavors or scents, It’s mostly just a light balanced honey-ish profile. Although in late brews it does tend to go bitter (instead of gently fading off into sweetness like better sheng) betraying its cheap plantation origins, but you can hardly blame it too much at this price, what other remotely drinkable 5 year old shengs go for $15/cake still? Overall, ok tea on the cheap, won’t get it again, but I don’t regret the one cake of it.
So, this is a good tea. It is one of my oldest in the cupboard and still going strong, though I only have enough for maybe one or two more servings worth from this 50g bag. Chocolate, soft mint, a hint of spice, goes well with or without milk or additions. This will more than likely be a reorder as I find myself craving it at the weirdest times. Mint can sometimes give me bad heartburn, but this one is gentle and tasty. It really does age quite nicely, which (as I’ve recently discovered) is not true of all teas. :)
A sample from Angel at Teavivre. As I work my way through the samples Angel so kindly sent me, I find myself becoming ever more seduced by these teas. I’d heard a lot about this one, so I saved it until almost last. It lives up to the hype, I think.
I used 1 tsp of leaf, water about 190, maybe just under, and gave this one 2.5 minutes. The liquor is very dark brown, the darkest of the teas I’ve tried so far from Teavivre. It has a stronger, darker scent than I was expecting. I read leather in the notes below and thought “surely not”, but it’s there in the scent. Most definitely. Leather, a tiny hint of smoke, bread, and chocolate.
To taste, this is much as I expected given the flavours I detected in the scent. It’s strongly flavoured, with initial hints of baked bread (rye bread, I think) and grain. In the middle of the sip are the sweeter notes — there’s a maltiness I didn’t quite expect, a hint of cocoa, a touch of honey. The sip ends with the merest touch of smoke. Given that the flavours are quite “dark” and strong, I half expected some bitterness. There’s none. Neither is it even remotely astringent. It’s so easy to drink, and yet so complex and multi-layered. It’s difficult not to love it instantly. I drink a lot of black tea, and this one is just fabulous. One I will definitely add to a future order!
I received this sample a short while ago from Temple Road Tea from Taiwan. I have to admit i’m a bit late with my review but here we go, better late then never i guess!
The sample is packaged with nice brewing instructions but i’m not so happy with steeping a green oolong for 6min for a first infusion. I’m going with 3min and the 95°c water.
The rolled up balls of tea are pretty big, among the biggest i had in a long time. The resulting brew gives a light green very fresh looking cup of tea. The steeped leaf’s in the pot are huge, very huge and not cut up in smaller pieces like u usually see with lesser quality oolongs. Taste wise its very soft in the mouth maybe even a bit floral and most certain creamy but not to much. Its a very refreshing cup, the way i like a green oolong.
I can compare this the with a ali shan or a yellow gold, but its more something in between as far than i can remember (because its been a while that i had a green oolong), have to say i prefer this one over the tiger monk i had tried a while ago.
Going to make a other tasting note late on when i tried more of this sample!
My tea-taster appears to be back to normal. After my first cup yesterday everything was just tasting bitter and bad. I gave up on tea for the rest of the day. This tea surprised me a little. It is assam-y in all the good ways. The aroma is very malty. On tasting, it is not quite as malty as the smell led me to believe, but it is there and this also has a nice sweetness to it. Very easy to drink. I was expecting it to be a little more “brisk” than I normally like, but it walks right up to the edge of that and stays politely on the yummy side with little astringency. I think of it as bright. This would be a perfect afternoon tea.
A sample from Angel at Teavivre. The first thing that struck me about this tea was how green the leaves are. I’ve had quite a few white peony teas where the leaves have been black or close to it — these are a pale spring green, very fresh looking! There are a high proportion of downy white buds, and some leaves and twigs (some of them also slightly downy!) The scent is quite heavily floral, but sweet and delicately hay-like as well. I’m a fan of white teas in general, and I’m really looking forward to giving this one a taste!
I gave 2 tsp of leaves about 2.5 minutes in cooled water (about 170). The resulting liquor is a medium yellow-gold, and smells sweet and floral. To taste, it’s as wonderful as I’d hoped. It’s not as heavily floral as the scent would suggest, but there is a floral, almost orchid-like, note to the flavour. It’s naturally sweet, although not excessively so — it’s the sweetness of flowers on a summer day, straw, or spring grass. The sip ends on a slightly powdery note, with a hint of dryness.
As white peony teas go, this is definitely one of the better ones I’ve tried. I love how green the leaves are, and how delicate yet multi-layered and complex the overall flavour is. Fantastic!
A sample from Angel at Teavivre. First cup of the morning, and another that’s easy to adore instantly. First off, this tea is beautiful to look at. A high proportion of the leaves are golden yellow, with some darker ones scattered throughout. Some are almost variagated, beginning dark brown and ending in a glorious golden tip — hence the name! Dry, I can smell a gentle nuttiness, which develops at the tea brews. I followed the recommended parameters for my first cup and let the water cool to about 185. I added the leaves, and left them for three minutes. I returned to find a dark brown liquor, and I have to confess that I added a splash of milk at this point. Naughty maybe, but that’s how I roll!
To taste, this is another rich, flavourful cup. These Chinese blacks have really surprised me, although I think the quality of these Teavivre samples has something to do with it. In any case, I’ll no longer automatically look to India when I want a full flavoured, full bodied black. In the initial sip, I get mainly nuttiness. This is followed by a truly amazing bready sweetness, and finished up with a sweet potato note. It’s smooth and slightly creamy tasting, with not the slightest hint of astringency. I could happily drink this all day! Another amazing tea from Teavivre — and another to add to my next order.
So far this is my favorite Pu Erh! I just love this tea! I must, need to order more! I wish the cakes were larger because I am afraid I will go through this too quickly! I am trying to slow down and drink different pu erhs but I mindless go back to this one. I just love how smooth and full bodied it is! I have to give a better review than this later but I just had to drop by and say I LOVE this PU ERH!!
Smooth, tasty!! MMmmm…. May make more?
The Leaf: densely compressed with marbled black, dark brown, and light brown leaves. All leaves are somewhat similar in size and well degraded. The scent is light but earthy like potting soil, but not musty.
The Brew: The color is ruby red to brown in hue, but crystal clear with no murkiness. The scent is light but the same as the leaf, earthy and rich. The flavor is medium strength, but clean leaving only a slight dryness on the tongue. Most of the flavor is felt on the back of the tongue, earthy, dark, soil-like with a slight bitterness and a slight sourness on the sides of the tongue.
I drink all of my teas cold.
This tea is very pale and fairly mild, in contrast to some oolongs I have had in the past. It is lightly sweet, and a little bit silky and creamy. I don’t catch too much floral in this one, and it almost reminds me of a green tea, but there is just that bit of separation between the two. It is not bitter or astringent at all, and my first cup was straight with no additives, though I did add a little raw sugar to my second cup since I’m craving something sweet right now. Wish I had cookies.
This is a pretty nice oolong…it is mild enough, that I think it might be a nice starter oolong for some.
Thanks to Angel at Teavivre for sending me this sample. I’m just sorry it took me so long to try this one. I have not been in an oolong mood for a while, but I had the urge tonight, so I jumped on the feeling and had this.
The Leaf: Very long and mostly unbroken with some stems present. The scent is light but is reminiscent of a green tea or oolong more so than a pu-erh. Almost a light fluffy texture to the pile, with no compression marks visible.
The Brew: The color is unlike pu-erh showing a fairly light brownish green hue much like a highly roasted green tea or oolong. The aroma is nice and apparent with a slight sweetness; woody and roasted tones mixed with dry grass. The flavor is overly bitter, making it difficult to distinguish any of the other characteristics. However, I can taste roasted straw, slight smokiness, and bitter melon.
I drink all of my teas cold.
Note: This was the first time dealing with this type of pu-erh. When I opened the package, I was very surprised as to how the leaves looked. Considering this, I decided to brew the tea according to the package instructions, 100C for 5 to 10 minutes. I feel this was too long, and resulted in the overly bitter flavor. For a better brew I think 2 minutes would suffice.
I’m skipping the queue with this one because THE TIME HAS COME! I have opened the tin. I have sniffled it. Happy birthday to me! (I thought that would be an auspicious day to try it, don’t you?)
I should make some preliminary introductions to this one and tell why it’s so extremely special to me that I had to have it, shipping fees be damned. This tin right here was the very thing that made me order from JW at all. Everything else that I got to taste from the company was purely coincidental and taking advantage of the fact that I would be paying shipping charges anyway. I’ve been looking at the unopened tin of it for weeks now, simply just enjoying that fact that I had it. Petting it now and then and enjoying looking forward to it while waiting for the right time to taste it for the first time.
As you all know (or ought to know at this point!) I’m partial to a Chinese black, and if it comes from Fujian, it simply cannot go wrong. Fujian is my most favouritest tea growing area in the world and has been for a number of years now. My very very favourite tea is Tan Yang. It is the benchmark of fabulousness to which all other black teas must measure up. Another favourite type is Keemun, usually grown in Anhui. Life-giving and delivering a solid cup of tea every single time.
What we now have here in this tin is both a Keemun and a Tan Yang, and it is not a blend. It was grown near the Tan Yang village in Fujian, but the bushes are the Keemun variety transplanted there from Anhui. The very idea of this awesome on an epic scale!
The leaf smells both Keemun-y and Fujian-y. It has the Fujian cocoa note and the Keemun-y grain. Mind you Fujian usually also has a lot of grain in it, but I tend to find it more prominent in Keemuns. There’s something else in here that reminds me vaguely of some kind of tart berry or something. Perhaps one which has been dried. Like dried cranberry, I think, but not nearly as sweet as those are. If I take a little leaf in my hand and breathe on it before sniffing, I get a strong note that reminds me of when Husband makes beer, just at the point where he puts the hops in.
Okay that it, I can’t wait for Husband to start cooking breakfast (full English, yay!). I need to make a pot of this NOW!
After steeping it doesn’t smell so beer-y, but rather more like freshly baked rye bread. Courtney understands this note fully. I suspect Marzipan does as well. It’s grain-y and dark and also somewhat sweet. There is some of the Fujian cocoa notes there as well, but they are under the grain and so I have to really look for them.
I’ve started sipping way too soon. It’s far too hot still and I can barely taste anything. I did, however, pick up the fact that it’s a strong tea we’ve got here. It even seems to have a rather smoky note to it, which ♥♥♥♥♥
I can sip a bit more now. It’s quite cocoa-y with grainy notes underneath and a fairly large amount of smoke and then finally quite sweet on the swallow. I can definitely see the characteristics of both types in this. It’s like the best qualities of one combined with the best qualities of the other. It’s hard for me to even come up with anything to write at this point.
Mind = blown.
Still not pink, but a tasty cup. Cinnamon, nuts, apples… really really good with some whipping cream.
Especially since I forgot about dinner and just baked an oaty jam crumble (use a very small amount of sugar in the oat mixture because jam is sweet! Also maybe an egg if you layer oats on the bottom) instead. Yep, this goes good with oats and jam! (Almost typed ham there. Hmm.)
tea for a queen!
simple business classy tea.
teacups clink and clack tea.
warm and toasty and light.
is it my birthday? it must be my birthday. cuz there is a MCU Harlequin AU Challenge being filled in AO3 and it’s got my big fluffy name all over it. (i need something to balance out all the darkDARK fics i always end up with, poor Clint.)