New Tasting Notes
So, since the leaves are pretty green in color (vs black) I decided to brew like a green tea—lower temperature. No idea if I should have done that for an oolong…but yeah. Then I promptly got distracted and left it steeping for WAY too long, probably 15 or 20 minutes. I expected to come back to a bitter mess.
On the contrary! It survived just fine, no bitterness. It has a floral/lightly citrus smell and taste. At least, when you brew at green tea temperatures, let steep for a stupidly long time, and take it with a bit of sugar.
Flavors: Citrus, Floral
So, as some may have already read, I hate cherries! However, my mom really likes cherries and keeps asking me to make a cherry tea and I’m like: “heck no mom, I have no idea how cherry could taste good so I’m not going to try to make something I dislike”
So thankfully this was made and I was able to make my mom a cup…. like a huge 16 ounce full. Upon seeing the brew of the liquid and aroma, I had to try it because I figured a cherry oolong with some coffee bean would smell much stronger and be a bit darker than it was. The taste came out as smooth and balanced, but that is all I will say.
From my perspective: The mixture is 95% in contact/full. That speaks volumes in regards to tea blends because the majority are around 75% that I’ve noticed. I’m just picky because I hate flavors being added to leaf of low quality to offset the actually leaf taste. The oolong used in this blend is nice so that makes me happy.
I’ll get to my teas from Q2T soon and should have more positive remarks.
Pu’erh TTB 2015 Tea #18
This was one smooth tea. The liquid was rather dark leading me to think I’d pick up a strong taste, but it’s a calm/weak tea. While I enjoyed the multiple steeps of liquid that didn’t disrupt my tastebuds or awaken them to something new, this isn’t something I would see myself buying. If it was a bit stronger and kept the smoothness I would actually consider it because it was very close to having a silk like texture along with the finish it was overall clean.
Hooray for boring Sundays! Nothing like a day where I do not have to work or leave the house. I can just cook myself a hangover breakfast, do laundry, listen to podcasts, and make DIY Christmas presents for the fam. Oh, and drink cup after cup of tea until my bladder and/or liver gives out. I am so glad to have these two specific days again, I don’t think I have had true weekends since I was 14. Ahh.
One of the teas I rummaged for today is this lovely green. I love the art on Lupicia’s tins. I think that is the reason I bought the tea, heh. Not usually a fan of strawberry flavored greens, I do enjoy this one from time to time. The leaves themselves are wide, and a bit more broken up than I ’d like in a sencha blend. The resulting tea has a bit of a strong and bitter grassy note than I would prefer, but the sweet and fun strawberry tackles it into submission. There is also a rounding cream note that conjures up memories of what I used to fondly call, “Pink Milk.” Which is, as (hopefully) you all know, is strawberry milk. The only way to get me to go near a glass of milk was to pour in that artificially colored strawberry syrup at a ratio of 1:1.
When a tea conjures up fond childhood memories, it is usually a winner in my book. This tea is no exception. It’s shamelessy fun, fruity, and not serious. It’s going to taste so much better in the spring time, if it lasts that long.
Flavors: Cream, Grass, Strawberry
2015 Chawangpu Hekai Gushu Xiao – Chawangshop
Price: £23.94 ($36) 200g cake.
7g in Gaiwan.
Summary: Bright, lively, citrus with good base. Let down by being a bit flat and lacking clarity. Good staying power – it just kept on brewing.
Dry: Grey and brown leaves. Citrus, concentrated herbal. Fresh and green.
Wet: Bright concentrated herbal, but with a bit of base. Strong leaves. Promising…
Rinse: Light yellow.
10s – Light yellow. Lively, bright concentrated herbal with some base. This is better than their 2013 Chawangpu Gao Shan Liu Shui. The flavour stays in the mouth.
12s – Light yellow. Pleasant bitterness. Slightly astringent on the swallow, but the sweetness pushes through.
15s – It has some high mountain Oolong in the body. The high sweetness is balanced by a slightly woody base. This is quite good.
20s – The high mountain Oolong creaminess is the main taste. Becoming astringent.
22s – Astringent, but still lively.
Many more fresh and lively brews…
Ha-ah! Found some! Granny Smith juice up front, a hint of burnt sugar in the back. Another one that may improve more with a little dairy and sugar, but I’m far too schleppy to get up. (Reveling in the dregs of a decadently quiet holiday weekend: tree up, cat snoozing on my lap, “Fiddler on the Roof” cranked up loud. L’chaim!)
This tea is fairly strong and fairly bittersweet in nature. There was a lot of fermentation taste to this tea. I didn’t get any fishy notes though. Not sure if there were any chocolate notes in there, I wasn’t really paying attention. It did develop a fruity flavor in later steeps. Overall this is a good puerh but not as good as I would have liked.
I steeped this tea ten times in a 120ml gaiwan with 9.1g 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.
Flavors: Bitter, Earth, Sweet
I got this tea in a pyramid shaped tea bag with whole leaf tea inside. Just looking at the tea bag it looked like a premium tea. There were so many leaves in the bag that when I steeped the tea expanded so much that the pyramid was bulging .
The tea tasted very good but they could have used a bigger pyramid for the tea.
Starts out very light. The first steep/rinse is not worth drinking and the second is only slightly better. The third is much better as well as a significant improvement in the color. There is an aroma of wood smoke in the gaiwan but it doesn’t seem to come through much in the cup. As many people have said, hay is the predominant note especially in early steeps. Green wood is a good description for mid to late steeps along with some stone fruit coming through on the finish. It has a certain sweetness but it is fresh and clean, almost mineral at times. Overall very light but enjoyable.
Flavors: Green Wood, Hay, Stonefruits
It’s a chilly day here in NC. Well, it’s under 65, so to me that’s chilly. Anyway, I was finishing up some Naka sheng from last night and not really feeling it, so I switched to ripe. I finally decided to break out the 2006 Gongting Shu cake from the October White2Tea club. It’s been airing out for a little over a month in the pumidor (aka “cabinet with all my tea.”) 5g in my 100ml gaiwan. Despite the cake being extremely compressed, I had no problem breaking it up with my pu needle. I could see where a more blunt ended pick or knife might be a problem, but my needle is flippin sharp because it isn’t actually a pu knife but a very mean looking pick I got for under $10 from a hardware store. I have a whole set actually, different angles and such. But the straight one works like a charm. And yes, I have stabbed myself with it and made a blood offering to the pu gods (not on purpose).
Back to the shu. I did not find this shu to be fishy or fermenty or gross in any way. I find it quite tasty actually. Now, I do have to admit that my palate might be weird where it comes to shu; other reviewers have not liked this one and my wife exclaimed “what the hell is that you’re drinking, it smells awful” when she walked near me. So, maybe it’s just me but I think this tea is very nice. Dark, rich, thick red/brown soup coats the tongue and throat. Earth, loam, peat, wet forest. It has a pleasant sourness reminiscent of Delirium Nocturnum, which is one of my favorite Belgian ales.
If you can make it past caffeine tsunami into later steeps, the sourness of the tea calms down a bit, and the flavor becomes mellow and smooth, with a touch of sweetness and yeast bread. But the caffeine… crikey I don’t know if I’m going to pass out or run a couple of miles and then pass out. 2Dog should consider renaming this tea to “Caffeinated as #$&%.”
mmm i really need to get cracking on drinking more of my teas from Paris. I’ve being doing it gradually but now i should actually focus on them :) On the upside, my oldest teas are from April now i really am in to the “majority” of my teas. I quite like this one for a ceylon and i’m glad i picked this one up on the basis of the steepster reviews.