144 Tasting Notes

57

The dark color and cigar-ash nose lead the drinker into believing he or she in for a more intense flavor experience as the impression left on the tongue is quite easy, albeit rather interesting.

What we taste is akin to light black tea with a very subtle pepperiness, muscatel sweetness and, yes, a cigar-ash smokiness threaded through the flavor profile in a not at all imposing or unpleasant way though, unlike most oolongs, I’ve found this to be good for only one steep.

I, for one, enjoy a good cigar in my tea.

Preparation
205 °F / 96 °C 5 min, 30 sec

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75

Bright and sweet with a little bit of moss, this tea bears a very delicious springtime quality. Steeped five times with increasing toastiness.

Very, very easy to drink (while frolicking in the forest with my cats).

Preparation
190 °F / 87 °C 2 min, 15 sec

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88

So fresh and so clean (clean).

Preparation
185 °F / 85 °C 2 min, 30 sec

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98
drank Sencha Yuzu by Rishi Tea
144 tasting notes

Completely deserving of accolade, this tea has substantial depth . . . really just a delicious, perfectly constructed green tea that is brothy, full bodied and generously graced with pieces of yuzu.

What we have is a concoction that must be tasted to be believed.

Preparation
170 °F / 76 °C 2 min, 30 sec

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75

The scent is sweetly vegetal with notes of cooked carrots and roasted nuts and is thoroughly pleasant.

However, the tea’s flavor is much sharper and brighter than the aroma would purport creating an interesting though slightly off-putting contrast.

. . . not very complex, yet fresh and deceptively delicious in its duplicity. Tricky, indeed . . .
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I have recently found that using less leaf cuts the sharpness and allows a honeysuckle flavor to come through.

Preparation
200 °F / 93 °C 2 min, 15 sec

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72

The aroma is of fresh black tea and soft malt and the initial taste is subtly floral, bright and not terribly imposing. The back end carries the same light malt and cocoa as the aroma and lingers perfectly.

Very easy, elegant Chinese black with just enough body so as not to bore the drinker but rather retain in him a refined and relaxed interest for the duration of at least a pot.

Preparation
Boiling 3 min, 30 sec

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60

I bear an unfounded aversion to flowered teas that is completely unfair to both me and any innocent and upright flowered tea.

These pearls smell beautiful, taste nice, look nice. Everything is just too . . . pretty. And there can’t be anything wrong with that.

There. I feel like Natalie Wood.

Preparation
195 °F / 90 °C 2 min, 45 sec

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62
drank Assam Mangalam by SpecialTeas
144 tasting notes

My first Assam . . . I am pleased to report that this one has lived up to all the hype surrounding teas from this region.

Reminiscent of a good chocolate stout, it begins with a honeyed nose that translates into a bold, malty flavor and finishes with not a little astringency.

This tea has the personality of a wizened and worldly hard-ass.
I’d call it a burly cup.

Preparation
Boiling 3 min, 0 sec

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92

Sweet scents of apricot and honeysuckle are surprisingly pronounced considering this is a completely unflavoured tea. It defies logic.

The taste is delicate and feminine without being overtly flowery; perfectly delightful much like the nectar of honeysuckle with the added depth of premium white tea.

Sublime. (seriously).

Preparation
180 °F / 82 °C 2 min, 15 sec

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30

This tea is very smooth and full of earth (black). It is easy to be put off by the fishy, oily aroma but there is a sweetness at the end that rounds out the flavor. The finish has a heavy mouth-feel and the aftertaste is malty.

All in all, I’d rather have a cup of good coffee. I’ve been mixing it with SpecialTeas Almond Cookie with a nice result.

Preparation
Boiling 3 min, 0 sec

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