New Tasting Notes
So, I’ve tried several Shengs from another company, and wasn’t thrilled about any of them, and I broke into this the other day. Again, not my thing. I’m not going to go into to much details, it was much like the others bitter, but this one made my mouth feel fuzzy/chalky the first few steeps. it steeped many many times. i think like i noted with the others is i just don’t like this funk to it, kinda like fishpond to me. i’m going to try a few raw from a couple more companies since i have the samples before i make a conclusive statement. therefore i will not rate the tea.
I’ve seen a lot of funny tea names, horny goat, duck S**, hairy crab, well may I say try Chicken Cage Oolong? This is a typical floral oolong with a clean finish, not so much buttery and smooth as a bit shorter on the palate yet floral. it steeps forever i lost count.
This is a Rock Tea Oolong, slight astringency but balanced, not very floral but not overly roasted either. It had about 6 steeps in it or so. dry leaf smells almost like a black tea. it was good but not spectacular of course this was my first Rock Tea so I shall edit this upon comparing to others as I go through my samples.
My favourite chai in the world, tied with Melbourne-based Prana Chai.
T2’s organic version tastes much better than the standard one. However, all my experience with this blend has been with packages produced before the Unilever takeover. (I feel like some of their products have gone down in quality since the takeover, probably for the Unilever profit margin.)
The flipside of that, is T2 expanding past Australia to become a global operation which means the rest of the world has one more giant offering. (If anything, T2 does have quite the range.)
Small saucepan, brewed stovetop for seven minutes on medium-high heat. 3 – 5 teaspoons of chai (depending on how cold the weather is..) with one cup cold water and one cup So Good Vanilla Soy Milk and 1/4tsp of New South Wales White Box Honey.
Only reason this doesn’t have a score of 100 is because I haven’t tasted it straight without any additions yet. But that’s because it is just simply too good the way I’ve always made it.
Hmm nice I like this, I’m brewing with a 90ml Gaiwan gongfu cha:
It starts out sweet and spiced, with a bit of vegetality, and a hint of meat notes. It has a very thick mouthfeel, but very smooth and silky.
Second steep is thicker, sweeter, less meaty, almost a bit of cucumber, spinach, even hints of citrus.
Third steep is less complex, I definitely choked on this steep, so uh its sort of grassier and getting a slight astringency.
Fourth has less of the spices, a bit of carrotty notes, its very leafy, lettuce and spinach
Fifth is sweeter, peas, carrots, slightly bitter and moderately astringent now. it still has that very silky thick mouthfeel, which is really quite nice.
Sixth is a bit darker, its getting very astringent now, but still even sweeter and predominantly vegetal.
Seventh is a bit weaker, very astringent and bitter, a bit of rocky and earthy notes,
Eighth is getting overwhelmingly astringent, slightly metallic, vegetal and citrus
Ninth has much citrus, less sweet
Flavors: Astringent, Carrot, Citrus, Cucumber, Earth, Grass, Lettuce, Meat, Metallic, Peas, Spinach, Sweet, Vegetables, Vegetal, Wet Rocks
5 for $5 deal.
Despite the controversy surrounding Verdant, I’ve decided to base my purchasing decisions upon how much I enjoy their teas. After all, that is what tea is for. However, I do take all claims about origin and age with a grain of salt.
Unfamiliar with their steeping parameters for Western – always thought it would be a minimum of 2 minutes but Verdant recommends 20 seconds + 10 per extra infusion at 5g per 235ml. My Western teapot strainer is positioned in a way that I have to fill the water to the top, so at 350ml I am aware that there is too much water for too little leaf in this particular brew.
Buttery, grassy, floral, seaweed. Texture is slippery but a bit drying in the mouth.
Website does not specify which style or harvest this sampler is from. I only assumed it is the Traditional Tieguanyin. But as the site states graham cracker, caramelized banana, violet and cinnamon in their tasting notes (of which I can’t detect any of) – I may be wrong.
Why do they not specify this??
Enjoyed although it wasn’t all that exceptional to me. But I’m more of a roasted oolong kind of gal anyway.
I love this tea—though it feels more like an herbal with a bit of tea in it than a flavored tea. Once I brewed it in my office and a colleague commented on it and admitted she’d rather meet in her office than stay in my office while it smelled so strongly. So, if you like cinnamon, go for it! If you’re not as into it this one might not be for you.
One of my favourite teas of all time. I can taste the sweet nutty rooibos that hints of wood and savannah. The lavender and dried rose are fantastic in it, very light and French. I also taste a sort of floral nectar.
Flavors: Dry Grass, Floral, Flowers, Lavender, Nectar, Nutty, Rooibos, Rose, Wood
I bought this cuz it smelled good and then realized it was full of ingredients I tend to avoid. For instance, chicory and anise that is making this more of a spiced licorice tea than a spiced apple. Definitely not for me and certainly not what I was expecting but for those who like licorice, this may be enjoyable.
Now that I’m in Seattle I’m trying out all the local options for things—tea included. I got a sample pack of the pyramid tea bags from Choice and this one is solid. I didn’t like it enough to buy a box, necessarily, but I did like it. I’m looking forward to trying the rest of the samples!
I’m shocked to find a tea containing hibiscus that I don’t immeidatley dislike! This is a first for me folks. In the past, I’ve enjoyed the tantalizing aromas of other teas with ingredients in addition to hibiscus, only to find the flavour completely ruined by the hibiscus for me. In general, I’ve avoided any teas with hibiscus listed as an ingredient because of this. Suffice to say, I have a bit of a hibiscus bias.
I got this as a sample from a recent DAVIDs order and when looking through the ingredients had that disheartening quickening seeing the dreaded “H word”. It smells amazing though so I decided I’d give it a chance.
It has a decadent dessert aroma. When I took my first sip there was the sweet and creamy flavours of cream, vanilla, chocolate which is nicely balanced with the tartness of raspberries. It’s very pleasant. Maybe there’s less hibiscus in it, or maybe it’s just nicely hidden behind the raspberries. I enjoyed every sip.
Flavors: Chocolate, Creamy, Raspberry, Vanilla
Shamefully, I am just now getting around to this tea from last year’s Japanese tea box organized and shipped by Liquid Proust. I know senchas are best enjoyed fresh but this is quite tasty even a year later. I will say that there’s no notable cherry/cherry blossom flavor at this point. Sencha’s trademark grassiness is definitely here though. I got four solid steeps out of this leaf. I saved the used leaves to mix with some soy sauce and eat over rice later. I have only tried that before with gyokuru but I have high hopes for it with this sencha.
I wanted to fancy up the experience so I made myself a little snack tray to go with the tea: https:[email protected]/27303333216/ Clockwise from top left: seedless green grapes, rose-flavored Turkish delight from Turkey, strawberries drizzled with vanilla agave, Japanese mini Milanos, Rainier cherries, and Frango dark chocolates. To avoid messing up my palate for tasting-note purposes, I drank one cup of each steep, followed by a snack, followed by the second cup of that steep, and ended with a few sips of water to clear my palate. I found that the fresh fruit complemented the springiness of the tea better than the cookies and candy did.
First steep: 160f for 2 minutes. The brew is thick and grassy with a hint of sweetness. I regret not using a kyusu because small bits of leaf did make it into the cup. Thankfully, the impact was mostly visual – the leaf settled at the bottom of the cup and did not impact the taste or texture of the brew.
Second steep: 175f for 20 seconds. I was surprised that the first flavor to hit me was a slight bitterness. The grassy flavor didn’t really come in until the aftertaste. It’s not quite fresh-cut grass; more like grass in springtime the day after it has been cut. There’s a nice thick mouthfeel to this steep.
Third steep: 175f for 45 seconds. This might be my favorite steep. Thick mouthfeel, smooth flavor throughout, mellow grassy flavor, and no astringency or bitterness whatsoever.
Fourth steep: 180f for 60 seconds. This steep is about the same as the third, which is to say quite lovely. The brew is slightly thinner but the flavor is the same.
Thanks Liquid Proust!