Featured & New Tasting Notes
I have this cake for about 2 years, trying only now. this cake is very clean,maybe due to hanging out in my house for so long. I havent noticed any fermentation flavor or maybe ive had so much shou that tiny bit goes unnoticable.
Its very good, rich, smooth and not overly complex but it did a good job. i tend to put extra leaf for shou, it lasts longer. i brew 15g in 140ml pot and now im thinking that 10-12g would be enough. 400g for $20 is a steal if you like gong ting shou.
Scott over at Yunnan Sourcing seems to have ‘ripened’ some skills this season! I really enjoyed this tea, and I love that it is wild arbor. It is very chocolatey. I found it to be deep and bold, very smooth, somewhat sweet, and quite durable. I bet if this was sold as a premium Dayi product, it would fetch at least double the price. Another winner, and one of the reasons I find that it is better to discover gems from small independent labels you can trust, than to simply buy factory teas (no knock to good factory teas, though!).
Received this as part of a straight tea package from LP. Thank you!
My package arrived today with part of a YS order and part mystery tea. I really like getting mystery tea in the mail. It makes me go outside of my comfort zone and try things I normally wouldn’t order for myself. I really need to just sign up for a tea subscription somewhere so that I am forced to not pick the same old same old. Maybe once my stash is under control. Does that ever happen?
This is a wonderful tea. Light, sweet, buttery…. oh yeah buttery. I didn’t have enough for a full on gong fu session so I have been having fun just playing with this tea. Add some water here, taste it, add more time, add more water. I havent’ done that much with tea, always thinking I will destory it. This is fun and delicious. I am excited. My husband and I have a date to finish reading The Martian together tonight. Such nerds. Go to bed early to read. Oh well it is the little things in life right? Books and tea. An end to a good day.
This is a happy vanilla-scented red rooibos dry leaf with pastel sprinkles.
I don’t drink this tea often, but when I crave it, there is nothing quite like it. From time to time, I order it in store well-leafed and well-steeped as a latte when I am in need of some cheering up.
When I am at home, I drink it black and unsweetened. It is sweet enough. The flavours are simple: vanilla icing sweet and creamy with a bit of rooibos substance as backup. The perfect cure for a sweet tooth or when the need arises for a bit of comfort.
Flavors: Cake, Cream, Vanilla
So when I was travelling through Italy the coffee, ie. the espresso, was super amazing. And I have no idea why. I like coffee but not as much as tea. It was pointed out to me that the location/experience can have lots to do with the perception of how good food or drink are.
So today is a super foggy day. One of those fogs where you are immediately wet when you go outside but it isn’t raining. So I decided I wanted to go for a walk around the lake. Those days are going to start getting few and far between with winter coming soon. Usually we are deep in winter by this time of year but for some reason we are experiencing a really nice fall. So I am going to enjoy it as much as I can. The walking path was almost deserted, which was nice. Leaves are still falling off of the trees and there are still ducks and geese hanging out. The air was crisp and fresh and I didn’t feel the cold until I got back inside.
I was cold and wet when I got home. So I brewed up something I have posted on.
I used 3/4 tsp of this assam, 3/4 tsp of lapsang souchong, 4 dried rose buds and a few slices of fresh ginger.
It was so delicious. Better than it has ever been. The assam gave depth, boldness and thickness to the tea. And it cut down a bit on the strong smokey, sometimes bitter, flavour of the lapsang. The lapsang had a great balance of smokeyness to it. The rose always mellows the flavours and blends them together, giving just the slightest floral flavour profile. I like using rose buds because it eliminates the chemical flavour of rose scented tea. The ginger added the right amount of spice. The ginger flavours made the smokey of the lapsang really pop. Like that first wood fire of the winter, that scent you get when you first start in the fire in the chimney. It could have been the brand of teas I used. But it may have just been the experience :)
Having this at work, more lazy western steeping. This is a little smoky, a little sour, and I can definitely taste more of that mushroom note. Glad I had a chance to try this; this is a decent young sheng with a flavour profile that’s different, but not too different. I’ll see if I can steep this 3-4 times today.
Used up the last of my leaf for the eggnog latte. This leaf is old but not quite as old as the other leaf I have been using and I definitely had 8 oz of tea for a 24 oz but but it is still too eggnoggy. So I guess my 1:1:1 ratio is not my sweet spot. There is a nice hint of vanilla mint in the mug but alas it is being slightly drowned out by the other flavors in the cup.
It’s my birthday, so I decided to celebrate with this. I would have preferred some sheng, but this is what was available, so it will have to do. I opened the package and gave these old leaves a whiff. I was picking up some real old tones. I picked up some slight roast, parchment, and just a little bit of dry sweetness. I warmed up my new teapot and cups (Novak :D) and poured these little curls in. The scent deepened into a deep earth and dry minerals. This scent was a lot like a basement in the summer. It’s a good but oddly strange scent. I washed the leaves once and prepared for brewing. The steeped leaves had an amazing scent! I really loved the spice, musk, mineral aroma. I picked up some amazing pine resin scent with a background of smoke. The aroma was so good! The flavor was something unique. The taste began drying with some pleasant sour tones. The sip then developed to an intense pine flavor. I got a nice head high and body buzz from the drink. In later steeping I picked up some maple syrup sweetness. I was able to pull only about four good steeping sessions. The session was decent, but it wasn’t all that amazing. I thought that for the price this should be at least somewhat fantastic. However, it was still a good experience, and I still have some to try out. I will hopefully find a better suited birthday tea…
Flavors: Earth, Maple, Musty, Paper, Pine, Pleasantly Sour, Resin, Smoke, Sweet, Wood
We had this yesterday at a clean-out-my-freezer tea party. I had prepared tea treats all through October for 45 people for an Alice in Wonderland Halloween tea I was doing for this charity I am involved in. I was socking them away in the deep freeze so I didn’t have to do a lot all at the end. Then the party was cancelled due to the hometown team making it into the World Series. I scheduled a tea at work to use some of the leftovers that couldn’t freeze and that turned out to be the day of the celebration parade. Not that I wish we hadn’t made it, winning after 30 years certainly is nice, but I got really tired of sports messing with my tea!
Anyway, so I could free up some freezer space for the holiday season, we had a little tea yesterday with my mom’s friends. This was one of the teas I served.
One of the ladies was a friend of a friend and I had never met her before. She took a sip of this and said “Oh my goodness, this is amazing tea! I don’t even need sugar or milk!” Later I made a pot of Assam Signature Malt from Golden Tips and she didn’t add anything to it either. She was just stunned that she liked teas without additions or flavorings and she just kept raving about Jabberwocky. Makes me happy when that happens. :) Now, she did add cream to the Flowering Black Tea Cones from Yunnan Sourcing but to be fair, they had sat in their little glass pot for awhile before she tried them and I probably used a cone or two too many for the volume of water. But she said she still liked it a lot.
Then I got to whittle down my stash by giving the ladies a basket of assorted teas to shuffle through to take home. So that, along with excellent tea that was well enjoyed, tasty food and good company made for a good day. :)
But now I need to get more of this tea since I almost used it up!
This is a nice black from Clipper Ship Tea Company. It has a very slight malt note. There is also peppery note to it. It’s also kind of sweet. It also tastes just a little, a very small amount flat to me. Not enough to ruin the tea but enough to lower the score.
I steeped this once and a 16oz Teavana Glass Perfect Tea Maker/Gravity Steeper with 2 tsp leaf and boiling water for 3 min.
Flavors: Malt, Pepper, Sweet
This must be the “mystery moon light white tea cake” sample I received from Christina. :)
So far, it seems pretty good. I’m steeping at 204F, which is what my fancy kettle thing holds at. It’s a little more green tasting than sweet deliciousness at this first steep, but I probably didn’t steep it quite long enough at 15 seconds.
The second steep is indeed stronger and sweeter. I think I still prefer the one I got locally, but it’s always fun to try other versions of a tea you like!
Thanks so much, Christina. :)
I’m not sure this is the correct tea to be logging on, but I’m too lazy to add a new one. This is what I am drinking:
It is FABULOUS – it’s as good as any of the big brand name bilouchun and it’s really inexpensive. It you like any of the golden snail teas out there but not the price, I suggest you take a look at this one. It is just SO GOOD!!!!!
I got this a little bit ago, so I’ve been letting it sit in storage to get ready for brewing. I opened the jar and poured it out into my cha he. The leaves carried a wonderful aroma! This was a very fragrant shou. I could easily identify a dry hard chocolate tone with some slight fermentation. I was also picking up some cherry and red wood scents. I loved how intense theses aromas were. I warmed my gaiwan and emptied the cha he. The aromas began to morph. I was now picking up a warm petrichor and liquid dark chocolate. The cherries became more pronounced and resembled more like dark chocolate cherry cordials. I washed the leaves once and prepared for brewing. I decided to go heavy with the leaf, for I like intense shou sessions. The steeped leaves lost their chocolate tone and was replaced by an aromatic ferment and wet wood. The lingering sweetness was of some fruit. The taste was something special! The liquor was a beautiful red coffee color. This drink was thick and syrupy! The taste began as completely filling and some intense drying sensations. The body was nice and full with a lot of flavor. I picked up some heavy wood, molasses, and fermented tastes. The chocolate was still present but lingered in the back to help curb the Bulang bitterness. The drink moved into more mineral tones in later steeping and a pleasant sour taste followed throughout. This brew has a lot of mouth action, with it beginning with a full and lubricating feeling and then the Bulang brings a sharp bite to alert the taste buds. I noticed a bunch a tongue prickling after each sip. I was able to pull at least ten steeping sessions out my gaiwan. The final sessions still brought a relatively dark liquor; however, the drink became more muddled with soil and wet clay tones. The qi is almost unnoticeable at first. The feeling begins in the chest and doesn’t blossom until after the session. I cleaned up my table, and then I was stuck with a heavy heart and nice head buzz. The force emits from the chest center and flows throughout the body. I really like this qi, and this is a nice brew for a morning starter. All and all, I enjoyed my session and this would make a nice daily drinker. This a great representation of young Bulang Shou, and it would be well to introduce to newbies and guests. This is an easy drinker and it lasts for quite some time.
Flavors: Cherry, Dark Chocolate, Dark Wood, Drying, Earth, Fruity, Molasses, Wet Wood
This is a very tasty but bittersweet puerh tea. There were strong bitter notes in the first two steeps. There were some notes of chocolate in there but more like dark chocolate than milk chocolate. It did develop some fruity notes in the last couple of steeps too. This was a tea I really enjoyed. I stopped at eight steeps but I might go back for two more. At only $4 for 50g this is cheap. I bought 250g . Didn’t seem like the thing to do to buy only 50g when it was so inexpensive. I’ve had good luck in general with loose ripes from Yunnan Sourcing so I wasn’t too worried in ordering a large quantity. I wish I didn’t have time for this review and gongfu session. Normally I would be working Saturdays but not any more. My company went bankrupt and they let us go the other day. So I find myself with time on my hands. At least I have plenty of tea to drink. Planning to stop at a local tea shop called the Clipper Ship Tea Company later on today. If anyone lives on Long Island they are an excellent source of quality tea.
I steeped this eight times in a 120ml gaiwan with 9.3g 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, and 30 sec. Judging by the strength of the brew I’m sure I could have gotten four or five more steeps out of the leaves.
Flavors: Bitter, Dark Chocolate, Earth, Fruity, Sweet
A nice aged ripe!
The dry cake gives a slight clove and dry earth scent, but I didn’t get much else from it. I placed a generous amount in my warmed gaiwan and gave it a shake. I picked up some interesting tones from the warmed leaf such as: sage, parchment, drought earth, and a desert scent (born and raised in Arizona). I really liked the tones I was picking up, so I knew that it would be interesting. I washed the leaves once and prepared for brewing. The herb tones came out from the steeped leaves swiftly. I was picking up Thyme, Tarragon, and old Basil. Afterwards, I was getting more earth tones like mud and copper. The background presented some sweetness like dried cherries. The drink was intense! This was a very unusual experience, and I loved it. The sip was super dry, and I mean like Sagrantino wine bone dry. Then, I got past the mouth drying and I picked up heavy minerals with copper, iron, and nickel. I took a few more sips and then I revisited the same desert but with rain pouring down. A uniquely heavily sour tone followed the entire session. I actually checked my water and vessel just to be sure it was the tea. This brew is sour, and I mean like sour patch kid sour! I was actually puckering during each sip. This tea gives a ton of mouth action and tongue prickling. The best part is once you get past these tongue wrestling obstacles you reach a delicious sweet aftertaste, as if you’ve reached the inside of the sour patch kid. The sour tones mellowed to a more green apple sour in later steeping. Also, the sweet tone becomes intense like Stevia. This was an awesome session. I love teas that create an experience. I love the ones that become imprinted on your tongue and mind. This puerh was certainty one of them. Although, I did not experience any qi, which is alright; because, I seldom do with Shou.
Flavors: Dried Fruit, Drying, Earth, Green Apple, Mineral, petrichor, Pleasantly Sour, Sage, Sour, Sweet, Thyme
Oh my word.
This tea. Just glorious.I am rather cautious about coffee-flavoured teas. Is it coffee? Is it tea? Identity crisis?
This tea, however, tastes like the best quality coffee ice cream with a drizzle of dulce de leche with a nice Kenyan black tea backup. Oh.
I am so incredibly partial to well done caramel teas.
Nothing else I can tell you really other than I am ordering a hundred grams of this today. And the sooner the better.
Flavors: Caramel, Coffee
I know I know, I keep drinking this tea. It’s because it travels so well. There are only two downsides to this tea:
-since getting back into tea again, it’s the only tea I’ve discovered that I actually really like in my travel mug.
-and it’s also a really heavy tea. So like evolvingness said, this could become quite the expensive habit. But one I’m ok with having.
I do need to find other really good travel-mug teas though, because I don’t want to get sick of this one.
In other news, it’s been a long, exhausting, and stressful week at work. I have a really exciting weekend planned with my sisters coming up though, so definitely lots to look forward to. I do wish I could be more candid on here, but alas it’s not even remotely private…
This tea is quite good. Despite the name bittermelon, there is little bitterness to this tea. It has a nice sweetness with a slightly medicinal flavor. There is not much roast flavor. I brewed the bittermelon with the TGY for this tea. I don’t really know how to describe the taste of the bittermelon in truth. It is good, it is more sweet than bitter but not a tangerine sweetness. This is a fairly long lasting tea. I brewed it eight times in a small gaiwan. It was not truly finished. Had I wanted to go past eight steeps I could have continued. I don’t in truth know how many steeps this would have gone but eight in itself is a lot for an oolong.
I steeped this eight times in a 120ml gaiwan with 9.3g leaf and bittermelon. 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, and 30 sec. This tea seems to have something of a relaxing qi to it, judging from how I now feel. This is good tea at an excellent price. 200g was only $19.
Flavors: Roasted, Sweet
Finished this off last night while working on some homework due today in my feature writing class. It was less umami than in previous infusions.
On a related note, I no longer have any genmaicha in the house. What are your favourites? I bought this from Yunomi, and although they have great stuff I don’t know if I want to make an order just for this. Any recommendations? I think my favourite genmaicha so far is Sloane’s Grand Genmaicha because it’s got a very brothy taste to it.